Salted Caramel Cookies

Featured in the March 2016 handbook.

Articles > Recipes
| More


3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon coarse salt

1 3/4 cups brown sugar

1 cup unsalted butter, softened

1/4 cup white sugar

2 eggs

2 teaspoons vanilla extract

2 cups chocolate chips

18 unwrapped caramel sweets (such as Werther's), each cut into 6 pieces


Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.

Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy.

Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract.

Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.

Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.

Bake in the preheated oven until edges are golden brown, 13 to 15 minutes.

Transfer cookies to a wire rack to cool.

If you place the caramels in the cookie dough ball instead of mixing it in the cookie dough itself, it allows for a prettier cookie and the caramel has less tendency to spill out onto the

cookie sheet.


We greatly appeciate your views, and if you've got any thoughts or comments on this article, please feel free to add them below.

Pile of Articles Most Popular Articles

Search Articles

Articles from Issue...