Salted Caramel Cookies

Salted Caramel Cookies

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups all-purpose flour

  • 2

    teaspoons cornstarch

  • ¾

    teaspoon salt

  • 1

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • 1

    cup unsalted butter, softened to room temperature

  • ½

    cup granulated sugar

  • cups packed brown sugar

  • 1

    large egg plus 2 egg yolks at room temperature

  • 1

    tablespoon pure vanilla extract

  • 2

    cups semi-sweet chocolate chips

  • Individual wrapped caramels

  • Sea Salt

Directions

Preheat oven to 350 degrees. In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda and put aside. In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy. Next add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth. Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined. Lastly, stir in chocolate chips. Place dough in the refrigerator for at least 1 hour. Two hours is even better. Scoop cookie dough in balls the size of a tablespoon. Add an unwrapped caramel to the center of 1 ball of dough then add another ball of dough to cover the caramel. Roll into one larger ball of dough and place on parchment paper lined cookie sheet at least 1½ inches apart. Bake 11-14 minutes. Cookies may seem a little undone but remove from oven if you like them soft and chewy. If you want them more crisp, bake 14 minutes or longer. Sprinkle with sea salt and serve.


Nutrition

Facebook Conversations