Grandma's Chocolate-Dipped Caramel Cookies That Disappear Before the Guests Leave
Grandma's Chocolate-Dipped Caramel Cookies That Disappear Before the Guests Leave
There are some recipes that live in your memory long after the last crumb is gone. These chocolate-dipped caramel cookies are exactly that kind of treat — the sort that grandmothers made without a printed recipe, guided purely by instinct and decades of holiday baking. Crisp on the outside, gooey with caramel on the inside, and coated in a thick shell of rich dark chocolate, they are dangerously easy to eat and nearly impossible to stop at just one.
Looking at that cross-section tells the whole story: a buttery, golden cookie base, a ribbon of soft caramel tucked right in the middle, and a glossy chocolate coating that snaps just slightly when you bite through it. If you have been searching for the cookie that will make your holiday tin the most talked-about treat at every gathering, this is it. Here is the full recipe, just the way it deserves to be made.
Ingredients
- 2 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips (mixed into the dough)
- 24 to 30 soft caramel candies (store-bought or homemade), unwrapped
- 2 cups good-quality dark or semi-sweet chocolate chips or melting wafers (for dipping)
- 1 tablespoon coconut oil or vegetable shortening (to thin the dipping chocolate)
Method
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