Two Christmases ago I was looking for a recipe for my first ever cookie exchange. These Salted Caramel Mocha Cookies were a great choice! They are still the only ones I bake to give away every Christmas season. This year, I took them to the American Women’s League Christmas Tea at the Ambassador’s residence. I also baked a second batch for both Kyle’s and my coworkers.
These cookies are deliciously decadent with amazing flavors swirled beautifully together in perfect balance. No one flavor is overpowering, and each and every bite is just as filled with decadence as the last. The recipe is from Kevin and Amanda and can be found here.
These cookies were my very first experience with browned butter. I can definitely see why so many people swear by it. Actually browning the butter is the longest step in the recipe, but it is well worth it. The aroma of the butter once it’s browned is heavenly.
Making these cookies in Kuwait proved to be slightly more challenging than when I made them in the States. For one thing, I’m without my KitchenAid Mixer here. The caramel bits for this recipe also proved to be a challenge. The Kraft Caramel Bits work beautifully, but they weren’t an option here. In fact, all caramel candies were quite difficult to find here.
I ended up using Werther’s Original Soft Cream Caramels. This meant chopping up each individual caramel. In the first batch, I didn’t chop them small enough and as they baked, the caramels melted out of the cookies. For the second batch, I chopped them much smaller, which took me an extra half hour in prep time.
Don’t leave out the instant coffee. I’ve used a different flavor every year and they’ve all been delicious. This year I used mocha flavor because that’s what I could find. I still haven’t found any hazelnut to use, which is what Kevin and Amanda suggest in the original recipe. Hopefully I’ll be able to find some for next year because I can just imagine how delicious that would be.
Now, on to the recipe!
- 2 sticks (1 cup) salted butter
- 1 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 Tbsp vanilla extract
- 2 1/4 cup AP flour
- 2 Tbsp instant coffee granules (flavored – hazelnut, mocha, or vanilla)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup caramel bits
- 3/4 cup semi-sweet chocolate chunks, roughly chopped
- coarse sea salt for sprinkling
- Preheat oven to 350F.
- Melt the butter in a sauce pan over medium heat.
- When the butter starts to foam begin whisking constantly.
- When butter turns brown and fragrant, pour into bowl of mixer and set aside to cool. (see picture above!)
- In another bowl, whisk together flour, instant coffee, salt, and baking soda.
- Add the brown and granulated sugars to the browned butter and beat for 3-5 minutes.
- Add the egg, yolk, and vanilla. Beat until well combined.
- At low speed, add flour mixture and beat just until combined.
- Using a wooden spoon, mix in chocolate chunks and caramel bits.
- Bake for 8-10 minutes on greased cookie sheet until edges turn golden brown.
- Sprinkle with sea salt.
- Move to a wire rack to cool completely.
I found it was easier to move the cookies to the wire rack after they had cooled for several minutes. This helped to keep the caramels from being pulled out of the cookies by the spatula.
I made smaller cookies and got about 4 dozen from each batch of dough.
No nutrition info on these – enjoy your holiday treats in moderation without worrying about counting every calorie!
I would love to hear what you think about these delicious little morsels!