There’s a certain magic that happens when you combine classic chocolate chip cookie dough with gooey caramel and chocolate. These Carmelitas with Cookie Dough are a perfect embodiment of that delightful union. Each bite offers a warm, chewy texture that’s complemented beautifully by the smooth richness of melted caramel. Imagine sinking your teeth into a layer of soft cookie dough, only to discover a sweet, sticky caramel center that’s laced with chocolate chips – it’s comfort food at its finest!

Pin this for later!

I first stumbled upon this recipe when I was on the lookout for something to satisfy a serious sweet tooth craving during a cozy movie night. It’s one of those recipes that feels like a hug in dessert form – easy to whip up yet incredibly satisfying. Plus, it’s the kind of treat you’d be proud to serve at a gathering, leaving everyone asking for seconds! So, let’s roll up our sleeves and get ready to create some delightful carmelitas!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Carmelitas with Cookie Dough
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Carmelitas with Cookie Dough

Why You’ll Love This Recipe

Simple & Quick: With just a 50-minute cook time, you can have this dessert ready to wow your guests or indulge yourself.
Irresistible Flavor: The mix of buttery cookie, rich caramel, and melty chocolate makes each bite pure bliss.
Eye-Catching Appeal: Its layered aesthetic not only looks impressive but invites everyone to dig in!
Flexible Serving: Perfect for after-school snacks, birthday parties, or cozying up on the couch with a warm treat.
Diet-Friendly Options: You can play around with dairy-free products for a slightly healthier twist.

Ingredients You’ll Need

1 (30 oz) roll of refrigerated chocolate chip cookie dough: A convenient time-saver that melds buttery goodness with chocolatey chunks. You can also make your own dough if preferred!
1 (11 oz) bag Kraft caramels: These offer that perfect chewy texture; however, you can substitute with homemade caramel if you’re feeling adventurous.
1/4 cup evaporated milk: This helps the caramels melt smoothly. If you don’t have evaporated milk, heavy cream works as a great substitute.
1 cup milk chocolate chips: Using milk chocolate brings a sweet creaminess; feel free to swap for dark chocolate if you prefer something richer.

How to Make Carmelitas with Cookie Dough

Preheat Oven: Set your oven to 350 degrees F. This preheating step is essential to ensure an even bake for our delightful dessert.

Prepare the Pan: Lightly spray a 9 x 13 inch baking pan with non-stick spray. This will make sure your Carmelitas don’t stick, allowing for easy removal after baking.

Press the Cookie Dough: Take a little more than half of your refrigerated chocolate chip cookie dough and evenly press it into the bottom of the prepared pan. This layer serves as the comforting base for your treats.

Bake the Base: Pop the pan into the oven and bake for 20 minutes. You want the edges to be just starting to turn golden brown, which signals that the base is ready for the next delicious step.

Cool Slightly: After 20 minutes, remove the pan from the oven and allow it to cool slightly. This brief cooling period helps prevent the chocolate chips from melting too much when added.

Melt the Caramel: While your cookie base is cooling, unwrap the 1 (11 oz) bag of Kraft caramels and place them in a saucepan along with 1/4 cup evaporated milk. On low heat, melt and mix together carefully, stirring frequently until the mixture is smooth and creamy.

Layer the Chocolate Chips: Once your cookie base has slightly cooled, sprinkle 1 cup of milk chocolate chips evenly over the cookie dough. This isn’t just for flavor but also creates a decadent layer under the caramel.

Pour the Caramel: Carefully drizzle your melted caramel over the layer of chocolate chips. Spread the caramel out evenly so that every bite is filled with that gooey goodness.

Crumble the Remaining Dough: Take the remaining cookie dough and crumble it over the top of the caramel. Don’t stress about making it perfect; those little bits will bake up beautifully.

Bake Again: Return the pan to the oven and bake for an additional 15-16 minutes. Look for edges that are beginning to turn golden brown, signaling that your Carmelitas are ready.

Cool and Serve: Allow your precious Carmelitas to cool completely in the pan before cutting them into squares. This cooling time lets everything set nicely, making for cleaner slices.

Storing & Reheating

To keep your Carmelitas with Cookie Dough fresh, store them at room temperature in an airtight container for up to 3 days. If you want them to last longer, refrigerate them for up to a week. For even longer storage, you can freeze them for up to 3 months! Just wrap them tightly in plastic wrap and then in foil. To enjoy again, simply reheat in the microwave for about 10-15 seconds until warm. Just keep in mind that the texture may change slightly after freezing, but a quick zap in the microwave can refresh that gooey goodness.

Chef’s Helpful Tips

Avoid Overbaking: Keep a close eye on the Carmelitas during their final bake; overbaking can lead to a dry texture. Stick to the time indicated for the best results.
Cool Time is Key: Be patient when cooling before cutting. Cutting too soon may result in gooey chunks instead of clean squares.
Use Quality Chocolate: For the best flavor, opt for high-quality chocolate chips. They really make a difference in the taste!
Experiment with Flavors: Feel free to add nuts or coconut to your caramel mixture if you want to elevate the flavor profile and give it a little crunch.

It’s an absolute treat to combine simple ingredients and magical flavors in a way that results in such a scrumptious dessert. I encourage you to experiment a bit with this recipe; maybe swap in some dark chocolate chips or try adding a sprinkle of sea salt on top. Your taste buds will thank you.

Recipe FAQs

Can I use homemade cookie dough instead of refrigerated?

Absolutely! Homemade cookie dough can add a personal touch to your Carmelitas and can often taste fresher. Just ensure that your dough is as thick and dense as its store-bought counterpart for the best results.

How do I know when my Carmelitas are done baking?

Look for the edges of the dessert to turn golden brown and the center should appear set but still soft. Keep in mind that they will firm up as they cool down, so you don’t want to overbake them.

What’s the best way to cut these without them falling apart?

Allow them to cool completely before cutting. Use a sharp knife, and if you want clean edges, try warming the knife slightly with hot water between cuts.

Can I make these in advance?

Yes! Carmelitas can be made a day ahead and stored in the fridge. Just reheat them slightly in the oven or microwave before serving for that fresh-baked taste. Enjoy every delicious bite!

More Desserts & Appetizers Recipes

👉 If you make my Carmelitas with Cookie Dough recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Dorothy
Prep Time: N/A
Cook Time: 50 minutes
Total Time: 0 hours
Yield: 12 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

Print Recipe

Description

Carmelitas with Cookie Dough is a delightful dessert featuring layers of chocolate chip cookie dough, rich caramel, and melted chocolate. This sweet treat offers a perfect combination of flavors that will satisfy any sweet tooth. It’s easy to make and perfect for gatherings or a simple cozy night in.

Ingredients

Scale

1 (30 oz) roll of refrigerated chocolate chip cookie dough
1 (11 oz) bag kraft caramels
1/4 cup evaporated milk
1 cup milk chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees and spray a 9 x 13 pan with non-stick spray.
Press a little more than half of the cookie dough roll evenly into the bottom of the pan.
Bake for 20 minutes and remove from the oven to cool slightly.
Unwrap the caramels and combine them with evaporated milk in a saucepan, melting together over low heat while stirring frequently.
Once the cookie base is slightly cooled, sprinkle the chocolate chips over it, then drizzle the melted caramel evenly on top.
Crumble the remaining cookie dough over the caramel layer, not needing perfection.
Return the pan to the oven and bake for an additional 15-16 minutes until it starts to turn golden brown.
Allow to cool before cutting and serving.

Notes

Make sure to let the caramel cool slightly before adding it to prevent it from melting the chocolate chips too much.
You can substitute the milk chocolate chips with other chocolate types if preferred.
Store leftovers in an airtight container for up to four days.