Salted Caramel Cookies

Featured in the March 2016 handbook.

Articles > Recipes
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Ingredients:

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

Directions:

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.

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