Salted Caramel Chocolate Chip Cookies

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We all have seen I have a problem with chocolate chip cookies.  They are my favorite to make.  My favorite to eat.  I am trying to not overwhelm you all with chocolate chip cookie recipes.  I may be failing but please know I have tried.

But these chocolate chip cookies, these are just too good not to write about.  They are decadent and delicious and deeply delightful.

Plus the recipe makes just a mere 2 dozen large cookies so you don’t have to worry about having cookies hanging around your house too long.

Salted Caramel Chocolate Chip Cookies

From: Creme de la Crumb

 

12 tbsp or 1 and 1/2 sticks of butter, softened

¾ cup brown sugar

¼ cup sugar

1 tsp vanilla

1 egg

2 cups flour

1 small box of instant vanilla pudding mix

1 tsp baking soda

½ tsp salt

1 bag semi-sweet chocolate chips (with a few reserved to put on at the end and make the cookies pretty – if you care about such things)

24 soft caramels – unwrapped

Course sea salt

 

Cream the butter with the sugars until fluffy.

Add in the vanilla and egg.  Mix well.

Combine the flour, pudding mix, baking soda, and salt.  Add the dry ingredients to the butter/egg mixture and mix just until the dough comes together.

Fold in the chocolate chips and refrigerate for at least an hour.

Preheat the oven to 350 degrees and lightly grease your cookie sheets.

Using roughly 3 tablespoons of dough, form a ball. Press one of the caramels into the ball and cover with another 2-3 tbsp of dough to form a large ball with the caramel in the center.  Repeat using all the dough/caramels.

Place the dough balls at least 3-4 inches apart on the baking sheet and, if pretty matters to you, poke a few chocolate chips into the top of each ball.

Bake for 10 – 13 minutes.  The cookies will still look slightly undercooked.

Sprinkle immediately with the sea salt and let the cookies sit on the hot baking sheet outside the oven for 10 minutes.  This will help finish the cooking process.

Remove to a wire rack to continue to cool.

These cookies are especially delicious if you slightly warm them up again before eating so the caramel is all gooey again!

Salted Caramel Chocolate Chip Cookies

 

12 tbsp or 1 and 1/2 sticks of butter, softened

¾ cup brown sugar

¼ cup sugar

1 tsp vanilla

1 egg

2 cups flour

1 small box of instant vanilla pudding mix

1 tsp baking soda

½ tsp salt

1 bag semi-sweet chocolate chips

24 soft caramels – unwrapped

Course sea salt

 

Cream the butter with the sugars until fluffy.  Add in the vanilla and egg.  Mix well.

Combine the flour, pudding mix, baking soda, and salt.  Add the dry ingredients to the butter/egg mixture and mix just until the dough comes together.

Fold in the chocolate chips and refrigerate for at least an hour.

Preheat the oven to 350 degrees and lightly grease the cookie sheets.

Using roughly 3 tablespoons of dough, form a ball. Press one of the caramels into the ball and cover with another 2-3 tbsp of dough to form a large ball with the caramel in the center.  Repeat using all the dough/caramels.

Place the dough balls at least 3-4 inches apart on the baking sheet. Bake for 10 – 13 minutes.

Sprinkle immediately with the sea salt and let the cookies sit on the hot baking sheet outside the oven for 10 minutes.

Remove to a wire rack to continue to cool.

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