Chocolate cookies are a great hit and most of us love them. Today I’m going to show you how I make my chocolate caramel cookies with chopped almonds. I usually replace the classic chocolate chips with dark chocolate with caramel filling for a different texture and a special taste.
Chocolate caramel cookies
These chocolate caramel cookies with almonds are a great treat for kids or co-workers on your birthday at the office. They use a very basic dough recipe that is easy to make and surprise everyone with the crunchy almonds inside. I don’t think they would make the perfect Christmas cookies, though, but I personally wouldn’t mind if being offered some.
They are also a great sweet DIY gift to show someone your love and appreciation.
More cookies you will love:
- Cranberry cookies with white chocolate
- Italian chocolate salami
- Lemon almond cookies
- Banana chocolate oatmeal cookies
- Air fryer chocolate cookies
How do you make crispy chocolate cookies?
This perfect mix of chewy dough and crunchy almonds is very easy to obtain, by just mixing the ingredients together and allowing the flavors to fuse together. To allow for this, you can just refrigerate the dough for a few hours before cooking, so that you have the tastiest chocolate cookies.
Depending on how you want the final outcome to be, you can slightly undercook them so that they are a bit crunchy on the outside and soft on the inside, or you can leave them a few more minutes in the oven for a dry and harder texture.
If you absolutely love the almond flavor, you can also add some almond extract or almond liqueur to your chocolate almond cookies to emphasize it. Some people are not such big fans of it, but everyone’s taste is different. Vanilla extract also goes great with these cookies.
Also, if you’re not a fan of almonds in general, you can always replace them with your favorite nuts like pistachios or peanuts. Use them either raw or roasted, depending on the flavor you love best.
Tips to take into account when baking these easy chocolate cookies:
- Butter temperature: depending on how soft your butter is when making the dough, your cookies may spread more or less. Cooler butter will make them spread less;
- Dough temperature: same as butter, the colder the dough, the tighter the cookies;
- Oven temperature: check for hot or cool spots in your oven or use a thermometer to make sure it heats properly. Experiment by moving your racks away or closer to the heating element and see how your cookies are spreading;
- Pan type: lighter and insulating pans promote cookie spreading, unlike the dark, non-stick ones. If your cookies don’t spread, try using an aluminum sheet;
- The dough can be kept in the freezer for many weeks, so make more that you are going to bake and freeze the rest for later. Next time, just pop it out of the freezer, thaw at room temperature and bake.
I do hope you will love these cookies as much as we do, and I’m anxious to know how you tweaked up the recipe to make it even more amazing. Let me know in your comments.
Dark chocolate cookies
Classic chocolate chip cookies are so popular I thought I should try something a bit different. So I replaced the chocolate chips with caramel-filled dark chocolate, which added more flavor and a softer texture. My family and friends love this change! This doesn’t mean we don’t love chocolate chips anymore, we just like a change from time to time.
Although I prefer dark chocolate, milk chocolate will do just fine if you like it better. Chopping a larger chocolate bar into small chunks will add an interesting texture to your cookies, as you will get all sorts of shards everywhere.
How do you make chocolate caramel cookies from scratch?
This is probably one of the easiest and fastest recipes you’ll make! You only need to follow a few simple steps and your lovely chocolate caramel cookies are ready to enjoy:
1. Mix flour, baking soda and salt with a whisk.
2. Mix butter with sugar and beat on medium until light and fluffy.
3. Add the eggs and mix to combine.
4. Add vanilla extract and mix to combine.
5. Mix in caramel chocolate, raisins and almonds.
6. Bake 8-10 minutes or until the cookies are golden.
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Chocolate caramel cookies
- 2 1/2 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 8 tbsp butter room temperature
- 2 cups sugar granulated
- 2 eggs large
- 1 1/2 tsp vanilla extract
- 1 1/2 cup dark caramel chocolate
- 1/2 cup raisins
- 1 cup almonds chopped
- Pre heat oven to 350 F and line a baking sheet with baking paper.
- In a mixing bowl, mix flour, baking soda & salt with a whisk and set aside
- Place butter and sugar in the bowl of the stand mixer and mix on medium for 3 minutes until light and fluffy
- Add eggs and vanilla and beat on low to combine.
- Turn mixer off and add the flour mix. Mix on low for a minute then gradually increase to medium speed until all flour is well incorporated.
- Add chocolate, raisins and almonds and beat on high for a few seconds to incorporate these ingredients.
- Drop the dough by large spoonfuls onto the prepared baking sheet, without flattening them. You can also use an ice cream scoop if you want bigger cookies.
- Bake until lightly browned on top, 10-11 minutes.
- Cool cookies in the pan for a few minutes then cool completely on a cooling rack.