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Carmelita Cookies are a spiced oatmeal cookie stuffed to the brim with semisweet chocolate chunks and caramel bits. The cookie gets a healthy drizzle of caramel on top to finish it off. This is Crave Cookies actual recipe!

Carmelita cookies, broken in half stacked on top of each other

This post is a collaboration with Crave Cookies. I was compensated for this post but all opinions are my own.

Crave Cookies Recipes

I am so excited to bring you another Crave Cookie Recipe today! If you missed the first cookie Crave shared with me, you have to go and make it. Like right now. It immediately went viral on TikTok and Instagram for good reason. The Rockstar Cookie is full of salty and sweet, honestly might be the *best* cookie I’ve ever had.

These Carmelitas are threatening to take that top spot though, if I’m being honest. The fact that I’ve eaten an entire 5 inch cookie for breakfast 3 days in a row might be a sign.

Crave Cookies are a top notch Cookie Shop. Honestly, working with the owners, Trent + Annie, have been an absolute pleasure. I am so grateful that they’d trust me to share their actual recipes with you. It is an honor. Okay, enough sappiness, let’s get to making these cookies!

Carmelita cookies on a cookie cooling rack

Ingredients needed to make Crave’s Carmelita Cookies

  • Butter– I use salted butter that has been softened slightly. You’ll want the butter still a bit cold, but not straight from the fridge. If you only have unsalted on hand, add an extra pinch of salt to the cookie dough.
  • Brown Sugar– Use light brown sugar, pack it into the measuring cup!
  • Sugar– Granulated sugar here- we use both to get the perfect chewy texture.
  • Eggs– we will use 2 large eggs.
  • Flour– All purpose flour will do the trick! Crave’s recipe uses both all purpose and cake flour, but we decided to make it a bit more accessible to the average baker and make our own cake flour by adding some Cornstarch to the recipe.
  • Cornstarch
  • Oats– Old fashioned, rolled oats is what you’ll want!
  • Baking Soda
  • Cinnamon-This is what gives the cookie it’s spiced flavor. It has the perfect amount of cinnamon to it.
  • Salt
  • Chocolate Chunks– Crave uses Semisweet Chocolate Chunks. I was able to find some at Walmart. You could also chop a bar of semisweet chocolate to get chunks if you’d like, or you could use chips.
  • Caramel Bits– The Kraft brand, they are little balls of caramel. These stay ultra chewy after baking giving the cookie some mega chewiness that I love.
  • Caramel Sauce– Crave uses Ghirardelli Caramel Sauce, this can be found by the ice cream toppings. I tried it with other caramel sauce and I liked the Ghirardelli brand better BY FAR.
Carmelita cookie dough on the cookie sheet

How to Make Crave’s Carmelita Cookie

First things first, preheat that oven! Preheat to 350°.

Next, cream together your butter and sugars. You’ll want to cream them for about 2 minutes, so the mixture is fluffy and light in color. We don’t want it grainy at all.

After that, slowly mix in the eggs. Mix until it is combined. Add in the dry ingredients (flour, cornstarch, oats, soda, cinnamon and salt) until well combined. It is important to not over mix the dough once you add the flour. Mixing the dough too much will result in cakey cookies, not ultra chewy ones.

Add in the chocolate chunks and caramel bits and mix until well distributed. The dough will be slightly sticky, but it should be easy to handle.

Portion the dough out into 1/3 cup portions and roll into a ball. Leave the cookies in a ball, they will spread and flatten as they bake.

Arrange 5 cookies on each tray and bake at 350° for 13-15 minutes. The cookie will spread and flatten and the edges will begin to brown when the cookies are ready to come out of the oven.

Allow the cookies to cool on the hot pan for 15-20 minutes before topping with the caramel sauce.

Serve warm.

Carmelita cookie on a cooling rack

Can I make my Carmelita cookies smaller?

Definitely! These are bakery style, huge. If you’d like a more average size of cookie, use about 3 tbsp of cookie dough for each cookie at bake at 350° for 9-11 minutes.

How to store leftover cookies

Store in an airtight container. They can be kept at room temperature for up to 3 days, will stay fresh refrigerated for up to 7 days and can be frozen for up to 3 months.

How to reheat Carmelita Cookies

Pop them in the oven at 350° for about 3 minutes. If you are planning on making these ahead of time and then reheating right before you serve them, I’d wait to top with the caramel sauce until a few minutes before serving.

pin image for Carmelita cookies

More Crave Cookies Recipes

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5 from 14 votes

Crave’s Carmelita Cookie Recipe

Carmelita Cookies are a spiced oatmeal cookie stuffed to the brim with semisweet chocolate chunks and caramel bits. The cookie gets a healthy drizzle of caramel on top to finish it off. This is Crave Cookies actual recipe!
Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling Time: 15 minutes
Servings: 20 servings, 1/2 cookie in each serving


  • 1 cup salted butter, softened
  • 1 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 eggs
  • 1 3/4 cup all purpose flour
  • 2 1/2 tsp cornstarch
  • 2 cups rolled oats
  • 1 1/2 tsp cinnamon
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cups semisweet chocolate chunks
  • 3/4 cup Kraft caramel bits
  • Ghirardelli caramel sauce


  • Preheat the oven to 350°.
  • Cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture. For about 2 minutes.
  • Scrape the sides of the bowl and add in your eggs. Mix slowly until well combined.
  • Add the dry ingredients (flour, cornstarch, rolled oats, cinnamon, baking soda, and salt) and mix until just combine. Do not over mix.
  • Add the chocolate chunks and caramel bits, mix until evenly distributed.
  • Roll the cookie dough into 1/3 cup portions and arrange on a parchment paper or silicone baking mat lined pan. Place 5 cookies onto each tray.
  • Bake at 350° for 13-15 minutes. The cookies are ready to come out of the oven when they have flattened, spread and the edges are turning brown.
  • Allow the cookies to cool on the hot pan for 15-20 minutes.
  • Top each cookie with a generous drizzle of the caramel sauce.
  • Serve warm.


Calories: 214kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 210mg | Potassium: 65mg | Fiber: 1g | Sugar: 14g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

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Recipe Rating


  1. 5 stars
    These are my new absolute favorite cookie! Seriously made them twice in 3 days 😳 So amazing!!!