Recipe: How to make Chocolate Caramel Cookies

Today I will teach you how to make chocolate caramel cookies. It is easy to make and it tastes very good. A cookie has three layers, after each layer is done it needs to cool off before starting on the next layer. Per ingredient I give the amount in grams and the approximate amount of ounces.

Ingredients layer 1
Ingredients layer 1
Ingredients layer 2
Ingredients layer 2

Ingredients

Layer one: Cookie layer

  • 100 grams of butter (3.5 ounces)
  • 4 tablespoons light brown (soft) sugar
  • 125 grams of flour (4.4 ounces)
  • 40 grams of oatmeal (1.4 ounces)


Layer two: Caramel layer

  • 25 grams of butter (0.9 ounces)
  • 200 grams of condensed milk (7.1 ounces)
  • 2 tablespoons light brown (soft) sugar


Layer three: Chocolate Layer

  • 175 grams of chocolate (any flavor you like) (6.2 ounces)


Supplies

  • (round) pastry mould
  • bowl
  • oven
  • ladle
  • 1 small pan and 1 larger pan (for melting au bain-marie style)


Preparations

Before beginning it is best to get the butter to room temperature, this will ease the mixing later on.
You also need to preheat the oven to 180 degrees Celsius (360 Fahrenheit).

Fill the pastry mould with bakery paper. Cutting off the excess paper makes pouring layer 2 and 3 easier.
Fill the pastry mould with bakery paper. Cutting off the excess paper makes pouring layer 2 and 3 easier.

Cookie Layer

We start with the cookie layer. For this step you need a bowl, 100 grams of butter (3.5 ounces), 4 tablespoons of light brown (soft) sugar, 125 grams of flour (4.4 ounces) and 40 grams of oatmeal (1.4 ounces).

Mix this as explained below.

Put the butter in a bowl. Add the sugar and mix the two together. This works best if you do it with your hands.
Put the butter in a bowl. Add the sugar and mix the two together. This works best if you do it with your hands.
Add the flour and the oatmeal. Mix it to one consistent whole.
Add the flour and the oatmeal. Mix it to one consistent whole.
Starting at the edges, spread the dough evenly in the pastry mould.
Starting at the edges, spread the dough evenly in the pastry mould.
Put the pastry mould in the oven for 25 minutes with the oven set to 180 degrees Celsius (360 Fahrenheit). The cookie layer is done when it is golden brown.
Put the pastry mould in the oven for 25 minutes with the oven set to 180 degrees Celsius (360 Fahrenheit). The cookie layer is done when it is golden brown.
Take the pastry mould out of the oven and let it cool off, before continuing to the next layer.
Take the pastry mould out of the oven and let it cool off, before continuing to the next layer.

Caramel layer

The second layer while consists of caramel. You'll need a small pan, a stove, 25 grams of butter (0.9 ounces), 200 grams of condensed milk (7.1 ounces) and 2 tablespoons of light brown (soft) sugar. When adding the milk and sugar make sure that you don't make the mixture to hot, because it will burn quickly.

Melt the butter
Melt the butter
Add the condensed milk and stir till everything is mixed.
Add the condensed milk and stir till everything is mixed.
Slowly add the sugar. Add just a bit at the time and stir till it's gone, continue till all sugar is added.
Slowly add the sugar. Add just a bit at the time and stir till it's gone, continue till all sugar is added.

The caramel is done when you move your ladle through the caramel and the caramel doesn't flow back immediately (see video for reference).

Starting at the edges, pour the caramel on top of the cookie layer. Smoothen the caramel and wait for it to cool off before continuing to the next layer.
Starting at the edges, pour the caramel on top of the cookie layer. Smoothen the caramel and wait for it to cool off before continuing to the next layer.

Chocolate layer

The third and finale layer is the chocolate layer. You need 2 pans (one larger, one smaller), a ladle and 175 grams of chocolate (6.2 ounces) in any flavor you like. I choose white chocolate, but milk and dark chocolate are just as good. You'll need to melt the chocolate au bain-marie style.

Melt the chocolate au bain-marie style. The chocolate is done when it is completely smooth
Melt the chocolate au bain-marie style. The chocolate is done when it is completely smooth
Starting at the edges, pour the chocolate on top of the caramel. Smoothen the chocolate.
Starting at the edges, pour the chocolate on top of the caramel. Smoothen the chocolate.

When the chocolate is hardened out you can cut it into little squares.

Now, your cookies are done! Enjoy! If you have a question let me know in the comments!

Extra tip
Instead of using only one chocolate flavor you can use two or more. You can take a small amount of the second flavor and pour that in a nice pattern on top of your main chocolate layer.

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Comments 12 comments

poshcoffeeco profile image

poshcoffeeco 5 years ago from Cambridgeshire

Hey Robin..great photography with this hub. Vote up and interesting.


Robin Oatley profile image

Robin Oatley 5 years ago Author

Thanks for reading Poshcoffeeco!


alocsin profile image

alocsin 4 years ago from Orange County, CA

I think I'd rather have the one giant cookie. Nice job with the pics. Voting this Up and Useful.


Sunshine625 profile image

Sunshine625 4 years ago from Orlando, FL

Fabulous photos! Delicious hub! Outstanding!!!


Robin Oatley profile image

Robin Oatley 4 years ago Author

@alocsin Thanks for reading and sharing! Hope you'll enjoy the one giant cookie ;).

@Sunshine I always appreciated recipes with pictures so I know what it should look like. So I added some great pictures too.


Movie Master profile image

Movie Master 4 years ago from United Kingdom

What a recipe and fabulous photos!

Voting up and shared.


kayha profile image

kayha 4 years ago

This looks yummy! Thanks for the recipe.


Robin Oatley profile image

Robin Oatley 4 years ago Author

Thanks a lot Movie Master and Kayha!


AudreyHowitt profile image

AudreyHowitt 4 years ago from California

This looks fabulous!


Robin Oatley profile image

Robin Oatley 4 years ago Author

Thanks Audrey!


ramurray3 profile image

ramurray3 4 years ago from New York City

Love this article.. This looks good..lol


Robin Oatley profile image

Robin Oatley 4 years ago Author

Thanks ramurray, you should try it sometime ;).

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