Caramel Mocha Cookies (Delaware)

Just because Delaware is a small state doesn’t mean we aren’t full of great ingredients! Not only you can find an abundance of locally grown produce (like amazing peaches), but you can also get your dairy products, poultry, and even fresh roasted coffee beans! These caramel mocha cookies are inspired by my love of coffee and all of the amazing coffee shops that Delaware has to offer!

Check out all our United States of Cookies recipes here. Recipe courtesy of Keri from Fashionable Foods.

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Servings 32 cookies
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 2 hours
Submitted By Keri from Fashionable Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 32 cookies
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 2 hours
Submitted By Keri from Fashionable Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Whisk together the flour and baking soda, and then set aside.
  2. In a large bowl, mix together the butter and sugars. Next, stir in the coffee, eggs, and vanilla. Make sure you don’t overmix!
  3. Add in the flour mixture, in 3-4 additions, mixing until just combined. Fold in the chocolate chips, bittersweet chocolate, and sea salt.
  4. Scoop the dough using a medium cookie scoop onto a baking sheet lined with parchment or a silicone mat, placing the cookies about 1 ½ inches apart. Chill the dough for at least 2 hours in the fridge.
  5. Make the caramel while your cookies are chilling! Combine the sugar and water in a medium pot over medium-high heat. Continue stirring until the sugar begins to dissolve. Keep a very close eye on the sugar mixture – it will go from liquid to sugar crystals and then melt into an amber color liquid. This takes about 8 minutes.
  6. Once it’s an amber colored liquid, very carefully add in the butter. It will spatter and foam.
  7. Once the butter is completely melted and the caramel sauce is bubbling again, pour in the heavy cream. Again, it will spatter and foam, but keep stirring.
  8. Remove the caramel from the heat and let it cool until you’re ready to use it. It will harden a bit as it cools, so simply heat it up again and if necessary, add some water to thin it out.
  9. Preheat the oven to 325º.
  10. Bake the cookies for 13-15 minutes, or until lightly browned around the edges. Remove the cookies from the oven and let cool for 10 minutes on the baking sheet. Transfer them to a cooling rack to cool completely before drizzling with caramel sauce.
Products Used in this Recipe
Recipe Comments

One thought on “Caramel Mocha Cookies (Delaware)

  1. Vicky Tosh-Morelli

    I was wondering how you were going to justify this cookie for Delaware but it’s true, we have lots of great local coffee shops! That, and it’s hard to bake a cookie with peaches.

    Reply

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