How was your weekend? Did you brave the crowds (and traffic!) to get last minute Christmas shopping done? We ended up needing to get a couple of last minute presents and spent way longer in traffic than we did in lines! Fortunately, that part of the holiday craziness is over. Now it’s on to baking, wrapping, and enjoying friends and family!
Since we’re going up to be with my family for Christmas, I wanted to make a dessert that involved coffee for my mom and I to enjoy. I’ve been wanting to try these salted caramel mocha cookies for awhile, but wanted to wait until I had someone who would enjoy them with me! Now I just have to make sure that I package them up so I don’t keep snitching them when I walk by. . .
This rich chocolate cookie has the perfect texture of crunchy on the outside and chewy on the inside and is studded with chocolate chips and caramel bits. Coffee is added to make the chocolate more intense and a bit of sea salt is sprinkled on top to give these cookies that irresistible salty sweet combination. If you aren’t a fan of coffee, you can leave the coffee out, but the flavor won’t be as good! 😉
I won’t be posting the next couple of days so that I can spend time with my family. So, I hope you all have a Merry Christmas and enjoy your time with loved ones!
- ½ C butter, softened
- ½ C brown sugar
- ¼ C sugar
- 1 egg
- 1½ tsp vanilla extract
- 1 C all-purpose flour
- ¼ C unsweetened baking cocoa
- 2 tsp instant coffee granules
- 1 tsp baking soda
- ¼ tsp salt
- ½ C caramel bits
- ½ C chocolate chips
- coarse sea salt
- Preheat oven to 350. Line cookie sheets with baking mats or parchment paper.
- In the bowl of a stand mixer or with an electric mixer, cream together butter and sugars. Add in egg and vanilla extract. Beat until creamy.
- In a separate bowl, whisk together flour, baking cocoa, instant coffee granules, baking soda, and salt. Add dry ingredients to wet ingredients and beat until just combined. Stir in caramel bits and chocolate chips.
- Place by heaping tablespoon full onto prepared cookie sheets. Do not press down. Sprinkle with coarse sea salt.
- Bake for 8-10 minutes or until edges set. Middle will look slightly undercooked. Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely.
This recipe is adapted from Kevin and Amanda.