Edamame Milk Chocolate Caramel Cookies

Edamame Milk Chocolate Caramel Cookies

Edamame Sea Salt Chocolate


jcoco edamame sea salt chocolate cookies

Edamame Milk Chocolate Caramel Cookies by JCoco




Sea Salt Edamame Caramel Chocolate Chip Cookies with JCoCo Chocolate

We had an amazing evening at the Seattle Chocolates celebration of their JCoco chocolate collection. Miss A created a wonderful recap of the whole evening. When we left they provided us an amazing goodie pack of a variety of their JCoCo Chocolates. So we thought we'd have fun and make cookies with them.

The  JCoco chocolate collection is an elegant and classy line of chocolates that is reminiscent of Coco Chanel with their beautiful artwork on each internal package. There are three little packages inside which is great for portion control.  

We used our ooey gooey Salted Caramel Chocolate Chip Cookie recipe and adjusted the chocolate portion to use the Edamame Sea Salt chocolate bars. The flavor is amazing! You'll want to devour the whole batch. 

You can then pair your cookies with a glass of milk and some striped paper straws to continue the chic feeling you will have when eating these cookies.  They of course would look even more fabulous on a big shabby chic dessert display table in old-fashioned milk bottles too. 

Edamame Sea Salt Caramel Chocolate Chip Cookies
using JCoCo Chocolates. 

Yields 3 Dozen Cookies. Recipe adapted from Sally's Addiction

  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 3/4 cup (1.5 sticks) salted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup crumbled pieces of JCoCo Edamame Sea Salt Chocolate
  • 16 wrapped caramels, cut into 4 or 5 pieces each
  • sea salt

Preheat oven to 325 degrees F.

Mix the flour and baking soda in a bowl and set aside.

With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the chocolate chips (do not add the caramels yet). Do not overmix the dough at any point in this process.

Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator. Drop by tablespoonfuls onto ungreased baking sheet. Press a few pieces of caramel onto the tops of the cookies. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Sprinkle each cookie with sea salt while they are warm. Let cool completely and enjoy!

*Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.

For more recipes and how to tutorials, check out our cupcake event tips section.  

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