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Only 1 bowl required for these vegan Soft Chocolate Chunk Caramel Cookies! They are moist and chewy, sweet and indulgent.

Probably my favorite cookie I have made so far, you’re going to love them because they are soft, gooey, chewy and crispy all in one cookie! Trust me in these big cookies of texture and joy!

The highlights of these Soft Chocolate Chunk Caramel Cookies:

CHOCOLATE CHUNKS- I used a dark chocolate bar (88% dark chocolate) but feel free to use your favorite kind of chocolate or even chocolate chips if that’s all you have.

The BEST CARAMEL SAUCE- you are going to make this the day before or atlas a few hours before so it can chill in the fridge and firm up in texture so it’s easier to put clumps of caramel into the cookie batter, another tip would be to make sure your hands and slightly wet otherwise the caramel will just stick to your hands and make a huge mess! So slightly wet hands are your best friend with these cookies… and I know the caramel might be little bit tedious but trust me it’s SO worth it!

Let’s talk about the texture of these Soft Chocolate Chunk Caramel Cookies:

Soft like a bakery cookie you know fresh baked and perfect texture.
Chewy and gooey from the caramel through out the cookie.
Savory from the chocolate chunks.
Crisp around the edges, but just the edges, the center is still soft and moist!

So let me know if you try these Soft Chocolate Chunk Caramel Cookies! If you have TwoRaspberriessnap a pic and tag me! Or leave me a comment below!

Soft Chocolate Chunk Caramel Cookies

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Only 1 bowl required for these vegan Soft Chocolate Chunk Caramel Cookies! They are moist and chewy, sweet and indulgent.

Author: tworaspberries
Prep Time: 60
Cook Time: 15
Total Time: 1 hour 15 minutes
Yield: 12 1x

Ingredients

Scale

WET INGREDIENTS:

3 TBSP non dairy milk (I use SILK unsweetened vanilla almond milk)

⅓ cup vegan cane sugar

½ cup packed brown sugar

1 tsp vanilla

⅓ cup melted vegan butter

DRY INGREDIENTS:

1 ½ cups unbleached all purpose flour

½ tsp baking soda

Pinch of sea salt

MIX INS:

2-3 oz. dark chocolate chopped

½ cup of “Best Caramel Sauce” *see below

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Instructions

Pre-heat the oven to 370˚ F and line a baking sheet with parchment paper
MUST MAKE THE BEST CARAMEL SAUCE THE DAY BEFORE OR AT LEAST A FEW HOURS BEFORE AND PLACE IT IN THE FRIDGE TO GET SLIGHTLY FIRM
In a large mixing bowl, add the butter and microwave until mostly melted, then stir in the rest of the wet ingredients.
Add in the dry ingredients and mix well.
Chop and stir in the chocolate.
Scoop out the caramel sauce using a spoon and pull chunks off (slightly wet hands make this easiest) and drop into cookie batter, stir gently, drop more clumps in and stir gently and continue to repeat until enough caramel in mixed into the cookie dough.
Again damp hands to prevent the dough from sticking, roll into balls and place on parchment paper lined cookie sheet, use palm of hand to flatten the cookie. (6 per cookie sheet)
Place in oven and bake for 15 minutes if making the 12 big cookies, if making 24 small cookies I would check them after 7-9 minutes, will probably. Only take 10-12 minutes for small cookies to bake