Homemade Caramel Sauce and Dark Chocolate Caramel Frosted Cookies

Chocolate Caramel Cookies

There are very few food items I just don’t like (I’m not talking weird delicacies or less desirable parts like brain or tongue … that’s not really my thing) – duck and gefilte fish are the only things that come to mind. I can’t name one vegetable or fruit I don’t enjoy.  And while I understand some people have perhaps more discriminating taste, every time I hear someone say “I hate …”

  • tomatoes (my husband!) 
  • olives (oh, salty love of my life)
  • butter (say, what?)
  • or CARAMEL (nooooo!!)

I shake my head and wonder, how can that be? Why has your wicked palate tricked you into forgoing these amazing ingredients? Recently I’ve heard several people say they don’t like caramel and I always ask, have you tried homemade caramel???

I’ve always loved caramel, but my mind was blown when I tried homemade caramel sauce. Seriously mind-blowing, earth-shattering deliciousness. Never before had I tasted such creamy, melt-on-your-tongue, salty sweetness. Store-bought caramel will never, never be the same.

Have I convinced you to try it out yourself?

Homemade caramel sauce is easy to make and you can use the sauce to make these incredible cookies, drizzle on ice cream, or simply eat from a spoon! 🙂

Don’t be a hater. Caramel is delicious.

Homemade Caramel Sauce and Dark Chocolate Caramel Cookies

Recipe Type: Dessert
Author: Slightly adapted (Martha Stewart)
Prep time: 45 mins
Cook time: 25 mins
Total time: 1 hour 10 mins
Serves: 2 dozen
*Have your ingredients prepped for the caramel sauce because you will work quickly and don’t want to leave it sitting unattended for any length of time. *The time listed is for both the sauce and cookies; otherwise the sauce takes only 30 minutes total.
  • For the caramel sauce:
  • 1 cup sugar
  • 6 tbsp. cold unsalted butter, cubed
  • 1/2 tsp. coarse salt
  • 1/2 tsp. pure vanilla extract
  • 1/2 cup heavy cream
  • For the cookies:
  • 10 tbsp. unsalted butter, room temp
  • 1 and 1/3 cups sugar
  • 1 large egg yolk
  • 1 and 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup dark cocoa powder (or regular if you prefer)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. coarse salt
  • For the frosting:
  • 1/4 cup homemade caramel sauce, cooled
  • 3/4 cup unsalted butter, room temp
  • 1 and 1/2 cups confectioners’ sugar
  1. For the caramel sauce:
  2. Heat the sugar over medium-high in a medium saucepan until melted and brown at edges, about 3 minutes.
  3. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more.
  4. Immediately whisk in the 6 tbsp. cold butter, salt, and vanilla. (Be careful, it is extremely hot and may bubble).
  5. Whisk in the heavy cream until incorporated.
  6. Pour into a heatproof container and let cool. Store in the refrigerator, up to 3 weeks.
  7. For the cookies:
  8. Preheat oven to 375 degrees with oven racks in upper and lower thirds. In a large bowl beat together the butter and sugar with a wooded spoon or electric mixer until pale and fluffy; stir in egg yolk.
  9. In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; stir flour mixture into butter mixture until a dough forms.
  10. Drop heaping tablespoons of dough onto parchment-lined baking sheets, 1 inch apart. Fill a small dish with water and dip your fingers in water (to prevent sticking) and then press the cookies down slightly to form an indentation in the middle of the cookie, kind of like you are forming a bowl. Repeat this so all cookies are like this. Alternatively, you can press the cookies with a glass and make sandwich cookies; I prefer the look of these “pillow” cookies filled with frosting.
  11. Bake until cookies are puffed and cracked at edges, about 8 minutes, rotating sheets halfway through. Remove sheets from oven and tap on a counter to flatten any air pockets. Transfer cookies to wire racks and let cool completely.
  12. To make the frosting, beat together the caramel sauce and butter with a wooden spoon until smooth; gradually beat in confectioners’ sugar until smooth. To make the cookies pictured, pipe frosting swirls from a decorative tip.

Chocolate Carmel Cookies2