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Chocolate Caramel Cookies

Chocolate Caramel Cookies are like German Chocolate Cake in cookie form! A fudgy chocolate cookie, topped with caramel coated coconut and drizzled with melted chocolate. There is so much to love!


Chocolate Caramel Cookies

I’ve partnered with Imperial Sugar on this recipe. Thank you for supporting the brands that make this website possible!

Oh friends, this is it! Today is the FINAL DAY in the 12 Days of Christmas Cookie Series! I have LOVED every minute of this series. I hope you have too.

If you have missed any of the first 11 days, scroll to the bottom of this post where I am recapping all the fun cookies! I think there is something on the list for everyone!

BUT let’s finish the 12 days on a high note. With chocolate. And caramel. And coconut. You in?

Chocolate Caramel Cookies

The base of these cookies is a lot like a chocolate thumbprint…so really could could “fill” them with just about anything!

Chocolate Caramel Cookies

But today, caramel and coconut is where it’s at!

Chocolate Caramel Cookies

When they bake they look a little like this…

Chocolate Caramel Cookies

Pretty enough, but what if…WHAT IF… we drizzled them with more chocolate. I mean I wouldn’t be opposed.

Chocolate Caramel Cookies

I am sharing this final 12 days of Christmas Cookies recipe over at my friends Imperial Sugar. So hop over for these Chocolate Caramel Cookies!

And like I said, if you missed any of the the first 11 days, here you go…

12 Days of Christmas Cookies

Day 1: 3 Ingredient Shortbread

Day 2: Double Chocolate Mocha Cookies

Day 3: Salted Caramel Pinwheel Cookies

Day 4: Perfect Spritz Cookies

Day 5: Lemon Thumbprint Cookies

Day 6: Milk Chocolate Lace Sandwich Cookies

Day 7: Coconut Snowman Cookies

Day 8: Red Velvet Snowball Cookies

Day 9: Soft Molasses Cookies

Day 10: Orange Cranberry Meltaway Cookies

Day 11: Italian Ricotta Cookies

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12 comments on “Chocolate Caramel Cookies”

  1. Hi. I noticed the recipe calls for extra fine sugar. I can’t seem to find it in my local grocery store.
    Does it have to be extra fine or will regular sugar be ok?

  2. I was wondering about adding an egg to the cookie dough ingredients. I was surprised that there wasn’t one and thought the cookies were a shade dry. Would the egg help?

  3. Would you recommend freezing the dough balls before baking? I can’t wait to try this out for a cookie tray for my husband’s work! 🙂

    1. I developed this recipe for Imperial Sugar, and the link to their site with the full recipe is at the bottom of the post 🙂

  4. Thanks for all the great cookie recipes. I’ve enjoyed looking at and salivating over them every day and hope to add a couple to my cookie baking this year. Too many cookies and so little time…

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