Chewy, chocolate cookies explode with caramel and coconut flavor!
The other day at Target I saw the new coconut flavored MnM’s, and it gave me the idea for this cookie.
Holy goodness. Yes, they are really just as good as they look – better even! AND they kinda taste a little bit like Samoas.
They are huge – I actually cut them in half when I stored them because my kids see giant cookies and think I’m actually going to let them eat the whole thing. They have done well stored in an airtight container.
- 1 1/2 cups flour
- 1/2 cup + 2 Tbsp cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 10 tbsp salted butter softened at room temperature
- 1 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 dozen caramels such as Kraft
- 2 bags of coconut MnMs
- Powdered sugar for dusting (optional)
- Preheat oven to 350 degrees.
- In a mixing bowl whisk together flour, cocoa powder, baking powder and salt; set aside.
- Whip together butter and sugars on medium-high speed until pale and fluffy, about four minutes.
- Mix in eggs and vanilla, one at a time, stirring after each addition until combined.
- Slowly add in dry ingredients and mix on low speed just until combined.
- Place a one tablespoon scoop of dough on a cookie sheet, and gently press a caramel in the center. (I use a cookie scoop, which yields around a tablespoon).
- Top with another tablespoon of dough and press edges of the dough around the caramel, so the caramel is completely covered.
- Top each ball of dough with about eight or nine coconut MnMs.
- Bake for 12-14 minutes. Allow to cool for five minutes on the cookie sheet before removing to a cooling rack.
- Dust with powdered sugar (optional).
For more delicious spring treats, try these:
Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.