Caramelicks are the kind of cookie you make when you want something rich, chewy, and a little bit fancy without a lot of fuss. Think soft, buttery caramel notes baked into a tender cookie, finished with a slick of melted chocolate and a sprinkle of flaky salt. They look like bakery treats but come together with pantry basics.
Whether you’re baking for a party or a quiet night in, these cookies hit that sweet spot. They’re simple, fast, and completely addictive—in the best way.
Why This Recipe Works
Caramel flavor comes from two places: brown sugar in the dough and a quick stovetop caramel that gets swirled in. This gives the cookies a deep, toffee-like taste without being overly sweet.
Chilling the dough keeps the cookies thick and chewy, so they don’t spread too thin. A drizzle of dark chocolate adds contrast, while a pinch of flaky salt balances the sweetness and sharpens the flavors. It’s a streamlined method that feels special but doesn’t require candy-thermometer precision.
Shopping List
- All-purpose flour – 2 1/4 cups
- Baking soda – 1 teaspoon
- Fine sea salt – 1/2 teaspoon
- Unsalted butter – 1 cup (2 sticks), room temperature
- Light brown sugar – 1 cup, packed
- Granulated sugar – 1/2 cup
- Large eggs – 2
- Pure vanilla extract – 2 teaspoons
- Soft caramels – 20–24 pieces, unwrapped (or homemade caramel, about 1 cup)
- Heavy cream – 3 tablespoons (for melting caramels)
- Dark chocolate – 4 ounces, chopped (or chocolate chips)
- Flaky sea salt – for topping
- Optional mix-ins – toasted pecans, mini chocolate chips
Instructions
- Prep your pans: Line two baking sheets with parchment paper.
Set the oven to 350°F (175°C).
- Mix dry ingredients: In a bowl, whisk flour, baking soda, and fine sea salt. Set aside.
- Cream butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla until smooth.
- Combine: Add the dry ingredients to the wet and mix on low until just combined. Do not overmix.
- Make quick caramel: In a small saucepan over low heat, melt the soft caramels with heavy cream, stirring until smooth.
Let it cool for 5 minutes so it’s thick but still pourable.
- Swirl the caramel: Pour about two-thirds of the caramel over the dough. Use a spatula to gently fold 2–3 times to create ribbons. Avoid fully blending it in.
- Chill: Cover and chill the dough for 30 minutes.
This helps the cookies hold their shape and stay chewy.
- Scoop and bake: Scoop 2-tablespoon mounds onto the prepared sheets, spacing them a few inches apart. Bake 10–12 minutes until the edges are golden and centers look slightly underbaked.
- Finish with chocolate: While cookies cool, melt the dark chocolate in a microwave-safe bowl in 20-second bursts, stirring between each. Drizzle over the cooled cookies.
- Final touch: Rewarm the remaining caramel if it’s too thick and add a light drizzle over the chocolate.
Sprinkle with flaky sea salt right away so it sticks.
- Set and serve: Let the chocolate set at room temperature or quick-chill the trays for 10 minutes. Enjoy slightly warm or fully cooled.
How to Store
Store Caramelicks in an airtight container at room temperature for up to 4 days. Place parchment between layers to prevent sticking.
For longer storage, freeze baked cookies for up to 2 months; thaw at room temperature and refresh with a 2–3 minute warm-up in a low oven if desired. You can also freeze the scooped dough balls for 2 months—bake from frozen, adding 1–2 minutes to the bake time.
Health Benefits
- Portion-friendly: Cookies are naturally pre-portioned, which can help with mindful eating.
- Dark chocolate perks: Dark chocolate offers antioxidants and a deeper flavor, so you can use less overall.
- Nuts for balance: Adding toasted pecans brings healthy fats and a bit of protein, making each cookie more satisfying.
- Reduced sweetness option: You can cut the sugars by 10–15% without harming texture, dialing back overall sweetness.
Common Mistakes to Avoid
- Overmixing: Once the flour goes in, mix just until combined to keep cookies tender.
- Skipping the chill: Warm dough spreads too much and loses that thick, chewy center.
- Overbaking: Pull them when the centers still look a touch soft; they set as they cool.
- Fully blending the caramel: You want ribbons, not uniform dough. Overmixing will make the caramel vanish.
- Too much salt: Use a light hand with flaky salt—just a pinch per cookie is enough.
Variations You Can Try
- Browned butter Caramelicks: Brown the butter first, cool until semi-solid, then proceed.
You’ll get deeper, nutty flavor.
- Salted pretzel crunch: Fold in 1 cup crushed pretzels for a sweet-salty crunch.
- Pecan praline: Add 3/4 cup toasted chopped pecans and a touch of cinnamon to the dough.
- Espresso chocolate: Stir 1 teaspoon instant espresso into the melted chocolate before drizzling for mocha vibes.
- Gluten-free swap: Use a 1:1 gluten-free flour blend and add 1 tablespoon milk if the dough seems dry.
- Caramel center: Press a small piece of soft caramel into the center of each dough ball for a gooey core.
FAQ
Can I use caramel sauce instead of melting soft caramels?
Yes, but choose a thick, high-quality caramel sauce. If it’s runny, simmer it briefly to reduce and thicken before swirling into the dough. Thin sauces can make the cookies spread too much.
What if I don’t have heavy cream?
You can melt the caramels with 2 tablespoons of milk plus 1 tablespoon butter.
The texture may be slightly less glossy, but it will still work.
Do I have to chill the dough?
Chilling is strongly recommended. It prevents excessive spread and keeps the caramel ribbons in place, giving you that chewy texture and defined swirls.
Which chocolate works best for the drizzle?
Use dark chocolate between 60–70% cocoa for a clean, balanced finish. Milk chocolate will be sweeter and less intense, so consider reducing the caramel drizzle slightly if you go that route.
How do I keep caramel from sticking to the pan?
Always line with parchment paper.
It prevents sticking and makes cleanup easy. A silicone mat works too, but parchment gives the best release with caramel drizzles.
Can I make the dough ahead?
Yes. Chill the dough up to 48 hours.
If it becomes very firm, let it sit at room temperature for 15–20 minutes before scooping.
How do I get neat chocolate lines?
Transfer melted chocolate to a small zip-top bag, snip a tiny corner, and drizzle in quick zigzags. Work in steady motions rather than stopping and starting.
Why did my cookies turn out cakey?
Too much flour is the most common reason. Spoon flour into the measuring cup and level it off, or better yet, weigh it.
Overmixing can also add extra air and lead to a cakier texture.
Final Thoughts
Caramelicks deliver that perfect balance of chewy cookie, buttery caramel, and dark chocolate in every bite. They’re simple enough for a weeknight bake yet polished enough for gifting. Once you’ve mastered the base, play with the variations to make them your own.
Keep a batch of dough in the freezer, and you’ll always be 15 minutes away from something special.
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