Espresso Caramel Coconut Dark Chocolate Cookies

Espresso Caramel Coconut Dark Chocolate Cookies

Do you like country music? I’m currently watching the ACM’s..I DVR’d them the other night and am finally catching up..seriously, what did people do before there was a dvr?! Oh, Blake Shelton and Luke Bryan are sexy. very sexy. Clearly I’m a huge fan of country music..much to my hubs dismay. Every time we get into the car he changes the stations on me..hes a hater. But he’s used to it by now..I’m a lover.

Espresso Caramel Coconut Dark Chocolate Cookies

I’ve mentioned before how before I got pregnant I never liked cookies, at all. And I hardly every ate any candy or sweets. (Seriously, trying to lose this baby weight, and I wish I still had that problem) However, now, I can’t get enough of it. The texture, the thousands of flavor combinations, the sweetness, the dough, basically if I could live off cookies I would.

Espresso Caramel Coconut Dark Chocolate Cookies

I have a serious problem with portion control, I have a hard time stopping at just one or two..especially with the incredibly wonderful and addictive ones. Much like these Espresso Caramel Coconut Dark Chocolate Cookies…that’s a mouthful, huh?! I didn’t want to leave any of the major components out of the title, because every part is so incredible by itself, and then combined, woo..out.of.this.world.

Espresso Caramel Coconut Dark Chocolate Cookies

I made these cookies awhile back and am really wishing I had some right now to munch on..they are so full of flavors and so fantastic! They’re soft and chewy, chocolatey, and loaded with a few of my favorite fillings!

Espresso Caramel Coconut Dark Chocolate Cookies

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 25 minutes

Yield: 18-20 Cookies

Espresso Caramel Coconut Dark Chocolate Cookies

Espresso, Caramel, Coconut, and Dark Chocolate come together to make the most delectable cookies!

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 2 teaspoon pure vanilla extract
  • 2 ounces espresso, cooled (or really strong coffee)
  • 1 cup dark chocolate chips, divided
  • 1 cup caramels bits
  • 1 cup shredded unsweetened coconut

Directions

  1. Preheat oven to 350 degrees and line baking sheets with parchment paper
  2. In a medium sized bowl, whisk together flour, baking soda, salt, and cocoa powder
  3. In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and sugars until pale and fluffy.
  4. Mix in the egg, vanilla, and espresso.
  5. Melt a 1/2 cup of chocolate chips over a double boiler and mix into wet ingredients.
  6. Add in the flour mixture and stir on low until almost combined.
  7. Stir in the caramels, coconut, and remaining chocolate chips.
  8. Bake for 8-10 minutes. Remove from the oven and cool for 2-3 minutes before removing to a cool rack. Enjoy!

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