Chocolate Chocolate Caramel Cookies | Recipes

Chocolate Chocolate Caramel Cookies

(16) Ratings:
Prep Time:
Baking Time:
Makes:about 45 cookies

This chocolate cookie is so nice, we had to say it twice. Add gooey caramel and crunchy pecans and you’ve got a treat people will talk about.


1 3/4 cups 425 mL Robin Hood® Original All Purpose Flour
1/4 cup 50 mL cocoa powder
1 tsp. 5 mL baking soda
1/2 tsp. 2 mL salt
1 cup 250 mL butter, softened
2/3 cup 150 mL packed brown sugar
1/3 cup 75 mL granulated sugar
1 egg
1 1/2 tsp. 7 mL vanilla extract
1 cup 250 mL milk chocolate covered caramels
1 cup 250 mL coarsely chopped pecans


  1. Preheat oven to 350ºF (180ºC). Line baking sheet with parchment paper. 
  2. Combine flour, cocoa, baking soda and salt in a medium mixing bowl.
  3. Beat butter, sugars, egg and vanilla until smooth and creamy in a separate mixing bowl. Blend in flour mixture, mixing well. Stir in milk chocolate covered caramels and pecans.
  4. Drop dough by tablespoonfuls (15 mL) onto prepared baking sheet about 2” (5 cm) apart.
  5. Bake in preheated oven for 10 to 12 minutes, or until soft and almost set. Let cool on baking sheet for 3 to 5 minutes before removing to cooling rack.


  • Replace the milk chocolate covered caramels with semi-sweet, milk or white chocolate chips.

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!