Snowy Day Caramel Frost Chocolate (Print Version)
Gooey caramel bits and vanilla glaze highlight these comforting chocolate chip treats for chilly days.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1 cup light brown sugar, packed
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Add-ins
09 - 1 1/2 cups semisweet chocolate chips
10 - 1 cup caramel baking bits or soft caramels, chopped
→ Frosting
11 - 1 cup powdered sugar
12 - 2 tablespoons unsalted butter, melted
13 - 2 tablespoons milk
14 - 1/2 teaspoon vanilla extract
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt.
03 - In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
06 - Fold in chocolate chips and caramel bits.
07 - Scoop dough (about 2 tablespoons per cookie) onto prepared baking sheets, spacing at least 2 inches apart.
08 - Bake for 10-12 minutes, until edges are golden but centers look slightly underbaked.
09 - Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a small bowl, whisk together powdered sugar, melted butter, milk, and vanilla until smooth and thick but pourable. Drizzle over cooled cookies and allow frosting to set before serving.
# Expert Advice:
01 -
- The caramel bits create these incredible gooey pockets that stay soft even days later
- That vanilla frosting transforms an already great cookie into something that feels like a bakery treat youd drive across town for
- The whole process fills your kitchen with the kind of warmth that makes people drift in from other rooms, hovering nearby
02 -
- Press a few extra caramel bits into the tops before baking if you want visible pools of caramel that bubble up and brown slightly
- The frosting needs to set completely before you stack these cookies or theyll stick together in ways that are frustrating to separate
03 -
- Weigh your flour instead of scooping it, this single change fixed years of inconsistent cookies for me
- Rotate the baking sheets halfway through if your oven has hot spots, otherwise half the batch will be perfect and the other half will be too crispy