Soft And Chewy Chocolate Caramel Gingerbread Cookies

December 07, 2016


Easy Bake Gingerbread Cookies with Molasses and Icing

Looking to step up your Cookie Swap game this year?! Well, look no further, because I have the perfect cookie for you. The Cookie Swap is BY FAR my favorite holiday tradition. Mostly because it is one of the few times a year it's socially appropriate to eat a ridiculous amount of cookies and not feel guilty about it.

Vegan Gingerbread Cookies without Gluten

But I also like seeing the variety that a Cookie Swap brings. Everyone tries to go above and beyond to create an original and delicious cookie. I am no different. Every year I try to come up with something better and more creative than the year before.

Free Gingerbread Cookie Recipe and Directions

This year's cookie inspiration did not come from Pinterest or Martha Stewart Magazine. It actually came when I went to get a snack in the fridge. My roommate had gotten a Caramel Gingerbread Chocolate Bar from Trader Joe's and it just hit me.

Best Cookies - Gingerbread with Chocolare and Caramel

The chocolate and caramel paired so well with the gingerbread I found myself wondering why I hadn't thought about this before?! So I went straight to my kitchen and started baking. This cookie is so soft and chewy (which is my favorite kind of cookie) and the flavor is INSANE. Then you add the crunch of the chocolate chunks and the sweetness of the caramel - it's GAME OVER.

Quick Gingerbread Cookies with Caramel Soft and Chewy Gingerbread Cookies


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Soft And Chewy Chocolate Caramel Gingerbread Cookies


Soft And Chewy Chocolate Caramel Gingerbread Cookies | Sprinkles For Breakfast

Ingredients

  • 3/4 cup unsalted butter, room temperature
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon cloves
  • 12 oz. chocolate chips
  • 3/4 cup caramel bits

Directions

  1. Preheat oven to 350 degrees and line baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, ground ginger and cloves. Set aside.
  3. In a mixer fitted with a paddle attachment, cream butter & sugars together.
  4. Add molasses, egg, and vanilla extract. Mix until combined.
  5. Add dry ingredients and mix until just combined.
  6. Stir in chocolate chips and caramel bits.
  7. Using a small ice cream scoop, scoop out cookies onto baking sheet.
  8. Bake for about 12 minutes.
  9. Let cool on baking sheet before transferring to wire rack.

*Makes 24 cookies






Comments (1)




Megan

12/14/16 03:41 PM

I made these cookies last night and while they tasted yummy, somehow the caramel bites (Werther's Chewy Caramel Bites) that I bought didn't bake so good. I was wondering what you used and if there was a special baking caramel that I should be aware of?


Lindsay Nathanson

12/15/16 05:56 PM

Hi Megan! I usually use Kraft Caramel Bits. They are great for baking. Did you put the Werther's in the dough just like they came out of the package? Or did you cut them up? The chunks of caramel might have been too big.



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