Salted Caramel Cookies
Featured in the March 2016 handbook.
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 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