Last month, while everyone was rejoicing over the news that the Pumpkin Spice Latte had made its seasonal appearance, I was silently cheering for the return of the Salted Caramel Mocha, PSL’s less popular sibling. I have never loved a coffee beverage like I’ve loved the Salted Caramel Mocha Frappuccino.
What’s crazy is that I’m not even a huge salted caramel fan. I’m just not generally a lover of salt all over my sweet things. But somehow when paired with chocolate and a hint of coffee, it makes the most delicious drink I’ve ever sipped.
I’ve been toying with the idea of turning my favorite drink into a cookie for weeks now, but what sealed the deal was finding salted caramel baking chips at Kroger a few days ago. It was meant to be!
The aforementioned salted caramel chips are wrapped in rich, chewy mocha cookies, which are then drizzled with caramel sauce and topped with a sprinkle of salt. Easily the best thing I’ve eaten in weeks.
Here’s to enjoying the glorious salted caramel and mocha combo all year long, friends!
- ½ cup + 2 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- ¼ cup + 2 tablespoons cocoa powder
- 3 teaspoons espresso powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup salted caramel chips
- ½ cup caramel sauce (homemade or store-bought, see note)
- Kosher salt, for topping
- Preheat oven to 350 degrees. Top a baking sheet with parchment paper.
- In the bowl of a stand mixer, cream together the butter and sugar. Beat until light and fluffy, about 3-4 minutes. Stir in vanilla. Beat in egg.
- In a separate mixing bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and ¼ teaspoon salt.
- Slowly add the flour mixture to the butter mixture until combined.
- Stir in salted caramel chips.
- Spoon dough onto prepared baking sheet using a cookie scoop (my cookie scoop holds just shy of 2 tablespoons).
- Bake for 8 minutes. Cool on baking sheet for a few minutes and then transfer to a cooling rack to cool completely.
- In the meantime, prepare your homemade caramel sauce or heat the store-bought version. Drizzle caramel over cookies. Top with a sprinkle of kosher salt. Serve immediately.