Salted Caramel Mocha Cookies

A couple of weeks ago, I came across new Ghirardelli caramel chips at the grocery store and immediately bought a bag. The first thing I did when I got home was bake up a batch of chocolate brownies with the caramel chips mixed in.

While they were delicious, I felt like I could do something more creative with the caramel chips, so I started brainstorming and these cookies are what I came up with.


I thought a cookie would be better than brownies since I wanted the caramel to be the star, not chocolate. But I still wanted some chocolate in there since I love the combination of the two, so I thought I’d do a simple Caramel Chocolate Chip Cookie.

But then I thought, why stop at caramel when salted caramel is so delicious? So flaky sea salt entered the equation.

And then I opened the cupboard, saw the espresso powder, and thought of caramel macchiatos. Espresso + caramel = tasty.

So that is how I ended up with this crazy cookie filled with caramel chips, mini chocolate chips, and espresso powder and topped with flaky sea salt. They are delicious and addictive and I ate 2 directly out of the oven.



  • 1 3/4 cup AP flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp espresso powder
  • 1 1/2 sticks unsalted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 egg, room temp
  • 1 cup caramel chips
  • 1 cup mini semisweet chocolate chips
  • Flaky sea salt


Preheat oven to 375 F. Line baking sheets with parchment paper.

In a small bowl, whisk together flour, baking powder, baking soda, and espresso powder.

In the bowl of a stand mixer, cream together the butter and both sugars. Stir in the vanilla and egg and mix until well incorporated. Gradually add the flour mixture. Fold in the caramel and chocolate chips.

Using a tablespoon, drop 6 cookies onto each sheet. Bake for about 10 minutes, rotating the sheets halfway through baking time. Sprinkle with flaky sea right as they come out of the oven. Let sit on the sheet for 2-3 minutes before moving to a baking rack to cool completely, and continue with the rest of the cookie dough. Enjoy!


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