Caramel Chocolate Cookies

Ah…caramel and chocolate. What a flavor combination! One completes the other. Perfect for kids of all ages. For the chocolate, I use semi-sweet chocolate chips. For the caramel, I use dulce de leche.

What is dulce de leche? Dulce is the Spanish language word for sweet. Leche is the word for milk. To call it “sweet milk” in English, however, does not do it justice. Think creamy, thick caramel goodness because that’s what it is. It is generally made from whole cow’s milk and at times, goat’s milk or coconut milk. 

14 tablespoons salted butter (room temperature)
7 tablespoons light brown sugar
3 tablespoons sugar
13.4-ounce can dulce de leche (such as Nestlé’s La Lechera)
1 teaspoon vanilla
2 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
10 ounces semi-sweet chocolate chips (such as Nestlé’s morsels)

Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper

In a medium-sized bowl, cream together the butter and sugars until the mixture is nice and fluffy. Mix in the dulce de leche and vanilla and stir until smooth. Add the egg and mix until incorporated. Scrape the sides of the bowl with a rubber spatula and mix for a few more seconds.

Add the flour, baking powder and salt. Stir to combine. The dough should not be sticky. If it is, add another tablespoon of flour. Stir in the chocolate chips.

Divide the dough into 20 to 25 equal pieces and place each piece on the prepared baking sheet leaving a good inch or two between cookies. Bake the cookies for 15 minutes. Remove from the oven and allow to cool on the parchment paper until cool enough to handle. Using a spatula, transfer to a wire rack and allow to cool to room temperature.


About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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1 Response to Caramel Chocolate Cookies

  1. chefkreso says:

    Caramel chocolate cookies sound and look scrumptious..


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