Chewy & crispy dark chocolate cookies with chunks of soft caramel bits.

These Dark Chocolate Caramel Cookies are simply irresistible with chunks of rich dark chocolate and gooey soft caramels.

Forever pairing dark chocolate with caramel from now on – I am addicted.

These cookies are perfectly chewy on the inside and crisp on the exterior. Not only are they filled with the most delicious gooey caramel bits, but also melty pools of rich dark chocolate

Highly recommend making a batch of these for these cozier winter days!

Why you’ll love these Dark Chocolate Caramel Cookies:

Chewy & crisp. These cookies are perfectly soft and chewy on the inside and crisp on the outside.

Simple and easy to make. This recipe comes together in one-bowl and requires simple baking ingredients.

100% vegan. This recipe is completely dairy and egg free!

Ingredient Breakdown:

Vegan butter – my favorite brands are from Earth Balance and Country Crock. Could also sub with regular unsalted butter.
Granulated sugar + brown sugar – the perfect ratio for a chewy and crisp texture.
Cocoa powder – I recommend dutch-processed cocoa powder for a richer and darker cocoa taste.
Non-dairy yogurt – for added moisture and acts as an egg substitute.
All-purpose flour – I have not tested a gluten-free version of this recipe, but it may work with a gluten-free all-purpose 1-1 flour.
Instant espresso powder – emphasizes the chocolate flavor, don’t skip!
Dark chocolate chips – can also roughly chop up a dark chocolate bar.
Vegan caramels – my favorite brand is Cocomels.

How to make Dark Chocolate Caramel Cookies:

In a large mixing bowl, whisk together butter, sugars, cocoa powder, and yogurt until creamy. Add flour, espresso powder, salt and baking soda. Use a wooden spoon or silicone spatula to fold dry ingredient into wet until a soft dough forms. Fold in chocolate chips. Cover and refrigerate dough for 15 minutes.
Preheat oven to 350°F. Use a 1.5-2 tbsp cookie scoop to distribute dough onto parchment-lined baking sheet. Top with additional chocolate chips and 3-4 caramel pieces.
Bake for 12 minutes. (Optional): To create perfectly round cookies, place a mug/glass or circular cookie cutter over the warm dough and do a little swirl to form a round cookie. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack. Sprinkle with flaky sea salt and enjoy!

Modifications:

Substitute vegan butter for regular unsalted butter.

Substitute non-dairy yogurt with same amount of applesauce.

Substitute dark chocolate chips for a roughly chopped dark chocolate bar.

Storage Instructions:

Cool cookies to room temperature and store in an airtight container at room temp. for up to 5 days.

More Delicious Cookie recipes…

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!

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