Ooie Gooie Chocolate Caramel Macadamia Chunk Cookies
Indulge your sweet tooth with these Ooie Gooie Chocolate Caramel Macadamia Chunk Cookies, the ultimate treat for cookie lovers! Loaded with rich dark chocolate chunks, buttery caramel pieces, and crunchy macadamia nuts, these cookies strike the perfect balance between decadence and texture. A hint of coarse sea salt elevates every bite, enhancing the gooey caramel and chocolatey goodness. With a soft, chewy center and golden edges, these homemade cookies are a crowd-pleaser for any occasion. Ready in under 30 minutes, they’re perfect for satisfying those last-minute dessert cravings or impressing guests at your next gathering. Whether served fresh and warm or stored for later, their irresistible flavors will keep you coming back for more!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups dark chocolate chunks
- 1 cup soft caramel candies (cut into small pieces)
- 0.75 cup macadamia nuts (roughly chopped)
- 0.25 teaspoon coarse sea salt (for sprinkling, optional)
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar until fluffy and well combined (about 2-3 minutes).
Add the eggs, one at a time, and mix until fully incorporated. Stir in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Gently fold in the dark chocolate chunks, caramel pieces, and macadamia nuts using a spatula.
Scoop the dough into 2-tablespoon-sized mounds and place them 2 inches apart on the prepared baking sheets.
If desired, lightly press a few extra chocolate chunks or caramel pieces on top of the cookie mounds for a decorative finish.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers appear slightly underbaked.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. If desired, sprinkle with coarse sea salt while the cookies are still warm.
Transfer the cookies to a wire rack to cool completely. Serve warm for maximum gooeyness or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
6795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.4 g | 407% | |
| Saturated Fat | 154.9 g | 774% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 3629 mg | 158% | |
| Total Carbohydrate | 949.4 g | 345% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 628.5 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 750 mg | 58% | |
| Iron | 62.3 mg | 346% | |
| Potassium | 3792 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
