clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Loaded Dark Chocolate Cookies

  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 18 cookies 1x


  • 1 cup 2 sticks cold, unsalted butter, cubed
  • 1¼ cup sugar
  • 2 large eggs
  • ½ cup dark cocoa powder
  • 2¼ cups all-purpose flour
  • ¼ tsp. coarse salt
  • 1 tsp. baking powder
  • ½ cup semi-sweet chocolate chips
  • ½ cup butterscotch chips
  • ½ cup peanut butter chips
  • ½ cup caramel bits


  1. Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone baking mats.
  2. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes.
  3. Mix in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended.
  4. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Mix in the chocolate chips, butterscotch chips, peanut butter chips, and caramel bits. Don’t overmix!
  5. Use a large cookie scoop to form 18 (about 2.5 oz. each) cookies. Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart.
  6. Bake 12-16 minutes, or until the top is no longer shiny and the cookies look set. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.
  7. Stored cookies will stay good in an airtight container for about a week.