Winter Spice Caramel Chocolate Chip (Print Version)
Warm spiced cookies with chocolate chips and caramel, finished with a frosty glaze for a festive holiday treat.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/4 teaspoon ground allspice
07 - 1/8 teaspoon ground cloves
→ Wet Ingredients
08 - 1 cup unsalted butter, softened
09 - 1 cup light brown sugar, packed
10 - 1/2 cup granulated sugar
11 - 2 large eggs
12 - 2 teaspoons pure vanilla extract
→ Mix-ins
13 - 1 1/2 cups semi-sweet chocolate chips
14 - 2/3 cup soft caramel candies, chopped
→ Frosting
15 - 1 cup powdered sugar
16 - 2 to 3 tablespoons milk
17 - 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, salt, cinnamon, nutmeg, allspice, and cloves. Set aside.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and creamy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix.
06 - Fold in chocolate chips and chopped caramel candies until evenly distributed throughout the dough.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
08 - Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are set.
09 - Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - Whisk together powdered sugar, milk, and vanilla extract until smooth and slightly thick. Drizzle frosting over cooled cookies and allow to set before serving.
# Expert Advice:
01 -
- The caramel pieces create these beautiful molten pockets that make each bite a delightful surprise, almost like discovering hidden treasure.
- These cookies actually taste even better on day two when the spices have had time to meld, making them perfect for advance holiday baking when youre already juggling a thousand things.
02 -
- Chilling the dough for 30 minutes before baking prevents the caramel from melting too quickly and creating holes in your cookies, a mistake that led to my first batch becoming a connected caramel web.
- The frosting should be just thick enough to hold its shape when drizzled but thin enough to settle slightly, achieving that perfect frost-like appearance.
03 -
- When chopping caramel candies, a quick spritz of cooking spray on your knife prevents that frustrating sticking that can turn a simple task into a sticky ordeal.
- Reserve a few chocolate chips to place on top of each dough ball before baking for that bakery-style look that makes everyone think you're a professional.