Salted Caramel Chocolate Chip Cookies

Published March 11, 2013 by thepinkgourmet

If you like caramel, chocolate and sea salt this is the cookie recipe for you!  The combination is wonderful.  This takes some time to put together and bake. I can promise you it is well worth the time.

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Salted Caramel Chocolate Chip Cookies

Source

Salted Caramel Chocolate Chip Cookies

adapted from rainbow m&m cookies

makes 3 dozen

  • 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 semi-sweet chocolate chips
  • 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.

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The first thing I did was to unwrap the caramels and cut them into pieces.  This takes a little bit of time.

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Cream your butter and sugars together.

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Next, add your egg, egg yolk and vanilla and mix well.

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Gradually add in the flour and then fold in the chocolate chips.  Refrigerate for at least  30 minutes.

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Drop dough onto a cookie sheet.  I put mine on a parchment lined baking sheet.  Press pieces of caramel onto the top of the cookie dough.  Bake at 350 degrees for 8-10 minutes.  Do not over bake. You want the centers to be soft and puffy. The edges should be slightly brown.

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While they are still warm sprinkle some sea salt on top of the cookies.  Please make sure to let them cool before eating so you do not burn your mouth.  These are truly amazing in taste!!   I bet you can’t eat just one…….

I give this recipe plus out of 4……

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