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Caramel Cookies with Chocolate Icing

A closeup photo of Tiffany holding a bouquet.
By Tiffany
Modified: · Published:

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Caramel cookies are golden cutout cookies made with caramel flavoring topped with drizzles of chocolate icing.

A round black plate of caramel cookies with chocolate icing, caramel icing, and gold pearl sprinkles. The plate sits over a dark brown background with additional gold pearl sprinkles.

I love caramel if you haven’t noticed from my caramel recipes.

I realized I had never added a caramel cookie to my collection and sought to make a golden cookie with a sweet yet salty taste.

These golden cookies are rich with caramel flavoring and a mix of bittersweet chocolate drizzled on top. Add a little caramel icing for extra caramel flavor.

A closeup of caramel cookies with chocolate and caramel icing on a round black plate.

Ingredients

  • Butter
  • Brown Sugar
  • White Granulated Sugar
  • Caramel Extract see notes
  • Large Eggs
  • All-Purpose Flour
  • Baking Soda
  • Salt
  • Bittersweet Chocolate Baking Squares
  • Caramel Icing, optional
An overhead view of caramel cookies with chocolate icing, caramel icing, and gold pearl sprinkles on a round black plate over a dark wood background that has randomly placed gold pearl sprinkles.

How to Make Caramel Cookies with Chocolate Icing

  • In an electric stand mixer, add butter and both sugars. Blend until they are light and fluffy.
  • Add caramel extract and both eggs, mix just until blended.
  • Add flour, baking soda, and salt. The dough should no longer be glossy, but if it is still too sticky add 1 tablespoon of flour at a time until it is the right consistency.
A silver mixing bowl with caramel cookie dough in it.
  • Chill the dough for 30 minutes in the refrigerator.
  • When ready to bake, preheat the oven to 375℉. Line a baking sheet with parchment paper or lightly spray with nonstick cooking spray.
An overhead view of caramel cookie dough rolled flat with diamond shapes cut out of it. A diamond shaped cookie cutter sits next to the dough as well as a marble rolling pin.
  • On a lightly floured surface, roll out dough to ¼″ thick and use cookie cutters to make shapes. Place the cookies on the baking sheet.
A silver cookie sheet lined with parchment paper and 11 unbaked caramel cookies in the shape of diamonds.
A silver rectangle-shaped cookie sheet lined with parchment paper and topped with twelve baked diamond-shaped caramel cookies.
  • Bake in batches in the oven for 8-9 minutes until the tops spring back when lightly touched. Place them on a cooling rack and bring to room temperature before icing.

Decorating Caramel Cookies

An overhead view of a small clear pyrex dish filled with melted chocolate and a silver spoon. Next to the bowl is a clear icing bag and a Baker's bittersweet chocolate box.
  • Heat bittersweet chocolate squares in a small bowl in the microwave at 30-second intervals until melted.
An overhead view of three caramel cookies in the shape of diamonds topped with chocolate icing drizzled across the middle of the cookies with gold pearl sprinkles.
  • Let cool slightly and add to an icing bag. Add caramel syrup to another icing bag.
An overhead view of caramel cookies with chocolate icing, caramel icing, and gold pearl sprinkles on a round black plate over a dark wood background that has randomly placed gold pearl sprinkles.

Caramel Cookies with Icing

Tiffany
Caramel cookies are golden cutout cookies made with caramel flavoring topped with drizzles of chocolate icing.
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Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 27 minutes
Refrigeration Time 30 minutes
Total Time 1 hour 22 minutes
Course Desserts
Cuisine American
Servings 56 Cookies
Calories 93 kcal

Equipment

Ingredients
  

  • 1 cup Butter room temperature
  • ¾ cup Brown Sugar
  • ¾ cup White Granulated Sugar
  • 1 teaspoon Caramel Extract see notes
  • 2 Large Eggs
  • 3 ½ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 4 ounces Bittersweet Chocolate Baking Squares see notes
  • Caramel Icing optional topping

Instructions
 

  • In an electric stand mixer, add butter and both sugars. Blend until they are light and fluffy.
  • Add caramel extract and both eggs.
  • Add flour, baking soda, and salt. The dough should no longer be glossy, but if it is still too sticky add 1 tablespoon of flour at a time until it is the right consistency.
  • Chill the dough for 30 minutes in the refrigerator.
  • When ready to bake, preheat the oven to 375℉. Line a baking sheet with parchment paper or lightly spray with nonstick cooking spray.
  • On a lightly floured surface, roll out dough to ¼" thick and use cookie cutters to make shapes. Place the cookies on the baking sheet.
  • Bake in batches in the oven for 8-9 minutes until the tops spring back when lightly touched. Place them on a cooling rack and bring to room temperature before icing.
  • Heat bittersweet chocolate squares in a small bowl in the microwave at 30-second intervals until melted. Let cool slightly and add to an icing bag. Add caramel syrup to another icing bag.

Notes

  1. Caramel extract can be tricky to find. You can sub for vanilla extract but you’ll have a milder caramel flavor in the cookie itself. Adding the caramel syrup can bring more caramel flavor back.
  2. I recommend using bittersweet baking squares to melt down to a liquid for finer drizzling. Bittersweet chocolate chips have a stabilizer in them that prevents them from becoming a liquid. They do melt, but it is thicker and does not drizzle as finely.

Nutrition

Calories: 93kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 91mgPotassium: 27mgFiber: 0.4gSugar: 6gVitamin A: 111IUCalcium: 7mgIron: 1mg

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