Deep-dish Chocolate Chip, Caramel, Toffee Cookies

Deep-dish Chocolate Chip, Caramel, Toffee Cookies | Very Culinary

by Amy on May 17, 2012 · 19 comments

Every year sister Jen hosts a Mother’s Day brunch for our mom, her MIL, and me. And damn, does she put out a spread. This year she made a sausage strata with a gravy that I wanted to bathe in, a leek frittata, spinach/pear/cranberry salad, homemade crab cakes with a jalapeno rémoulade dipping sauce, and chocolate/cranberry scones with an orange glaze. I die. 

She’s not a baker, though. She can. She just doesn’t. That’s my job. One that I whole-heartedly accept and embrace. While she always says “just show up!” I couldn’t in good conscious arrive without a dessert.

So, I made these.

Deep-dish Chocolate Chip Cookies with Caramel and Toffee | Very Culinary

Basically, a chocolate chip cookie with caramel and toffee, baked in a dish. And they were awesome. What’s better than a gooey warm cookie straight from the oven? One that’s eaten with a spoon. And ice cream.

I live for large gatherings just so I can try this sort of thing. Thank goodness for Memorial Day.

Deep-dish Chocolate Chip, Caramel, Toffee Cookies
Makes 17 (or you can freeze any extra dough and use for another time – see note below)
Prep time: 15 minutes
Cook time: 20 minutes

• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 sticks butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup caramel bits
• 1/2 cup toffee bits

Preheat oven to 375 degrees. Coat small baking dishes with non-stick cooking spray (I used 4 ounce ramekins.)

In a medium bowl, combine flour, baking powder, and baking soda. In a large bowl, beat butter, granulated sugar and brown sugar until creamy; beat in eggs and vanilla. Gradually add in flour mixture. Stir in chocolate chips, caramel, and toffee.

Scoop 1/3 cup of cookie dough in each ramekin. Place ramekins on a cookie sheet and bake for 20-25 minutes or until golden brown, but still soft.

Let cool on wire rack for 5-10 minutes before serving. Top with ice cream and extra toffee bits if desired.

Note: you can freeze any extra cookie dough, just place 1/3 cup balls onto a non stick cookie sheet and freeze for 1 hour. Once frozen, transfer the balls to a freezer bag, seal tightly, and put back in the freezer until needed. Thaw before baking. 

Note: the size of your ramekins will determine the amount of dough you scoop and the time baked. I think the original recipe of 1/4 cup dough at 12-15 minutes baking, called for using 4 ounce ramekins.

(originally from The Sweet Spot)

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{ 19 comments… read them below or add one }

Royce June 5, 2014 at 9:19 am

This cookie is close to our signature cookie at our bakery. I like that you put them in a bowl though. I may consider that at our bakery!


Jan W March 7, 2013 at 7:35 pm

I have some of these caramel bits in my pantry! I bought them because I’d never seen them, and now I know what to do with them! But, is there any way to also get the sausage/biscuits/gravy strata recipe?


Stephanie May 29, 2012 at 11:10 am

REALLY Amy?! I think you’ve really outdone yourself here. The TEXTURE of this cookie/cake/delicious concoction must be heavenly. Remind me to show up at your sister’s house next Mother’s Day. :)


Peg May 24, 2012 at 6:22 am

Great looking recipe. I’d like to try it, but what are “caramel bits?” Are they the same as butterscotch chips?


Amy May 24, 2012 at 6:26 am

Hi Peg – no, they’re not like butterscotch or chocolate chips. You know the Kraft square wrapped caramels? They are the same thing, but in tiny pieces, without the wrapping. You can get them at Target or Walmart…maybe even your regular grocery store. Here’s a link for visual


PJ May 23, 2012 at 10:31 am

Went shopping for these containers or something like it this weekend. Can’t wait to make these!!


Lauren at Keep It Sweet May 20, 2012 at 2:44 am

I can see why she leaves you to make dessert, these sound fantastic!


Mom May 19, 2012 at 5:52 pm

It was absolutely delicious. Ask you father.


Tessa May 18, 2012 at 7:16 pm

Pretty sure my husband would love these. We always get a “cookie” like this from a local pizza joint when we’re there. Yum!


Tiff @ Love Sweat and Beers May 18, 2012 at 6:21 am

These look adorable – not to mention delicious!


Joanne May 17, 2012 at 6:17 pm

So you’re like the me in your family! Ohhhhh I want these. I want them BAD.

Did you really have 17 ramekins?!?!?


Amy May 17, 2012 at 6:52 pm

I have 12! I froze the remaining 5 servings and made them for dessert the next night. I’m actually thinking about making another batch and freezing to have them on hand when I want. They won’t last long, though…


Courtney May 17, 2012 at 9:57 am

Oh my word…………….there are no words to describe how amazing that looks. That’s my idea of a PERFECT dessert. Making these ASAP!!!


Jen May 17, 2012 at 8:18 am

Actually, the conversation goes like this:
Amy: “Do you want me to bring anything?”
Jen: “No, just show up.”
Amy: “I can make dessert.”
Jen: (((feigns arm twisting)). “Oh, yes, you can bring dessert!”
And I am NEVER disappointed. These were so decadent, gooey, and basically fall into my favorite category of “sugary yummy goodness”. :o)


Amy May 17, 2012 at 6:56 pm

Ya, these were a big win. Next time, I’ll add more caramel. And there will definitely be a next time.


Jenna May 17, 2012 at 6:59 am

I wish my sister lived closer so that she could bring me baked goods. She inherited all the baking genes, for whatever reason. And I bet she’d be all over these . . . (and so would I, once she brought them to me, warm from the oven).


Sandi May 17, 2012 at 6:00 am

I live on the wrong coast!!! I can remember when you got more ramekins!!!


the wicked noodle May 17, 2012 at 5:57 am

You had me at 3 sticks of butter!!

Also, that brunch sounds sublime. I need to formulate a plan to move closer to you, get in tight with this “Jen” and practice acting surprised when I get the invite.


Jen May 17, 2012 at 8:21 am

LOL (literally). It was a very yummy spread. We even ran out of counter space to put everything. :o) Oh, and the “sausage strata” was a biscuit and sausage strata. The biscuits and gravy are what made it yummy.


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