Do you like salty and sweet? I know that I do and I am always looking for new recipes to incorporate that combination.
Do you like cookies? I do. What’s not to love about a cookie? They’re portable. They’re easy to make and if you’re easily tempted, they’re easy to freeze. Oh, and they’re fun to make with children. Meeshie loves to help make cookies.
I came across this recipe and knew that I had to make it. Meeshie is still in school until next week, darn those snow days, and I’m still making her lunch. Homemade cookies are the perfect partner for lunch, at least I think so.
I was inspired to take the original recipe and add the salt/sugar step from another cookie recipe I need to make. You don’t have to make these with the salt/sugar mixture. But I hope that you try at least a few that way.
This recipe also introduced me to a great new product Kraft Caramel Bits. I found them in the baking aisle of my Target! Yeah! I love Target. These bits are the coolest things and I can’t wait to make more with them! But that maybe because we love caramel in this house.
Salted Chocolate Chip Caramel Cookies
- 1 C Butter, softened
- 1 C, Brown Sugar, packed
- 1/2 C Granulated Sugar
- 1/2 t Baking Soda
- 2 Eggs, beaten
- 1 t Vanilla
- 2 1/2 C Flour
- 1 C Semi-sweet Chocolate Chips
- 1 C Caramel Bits
- 1/2 C Sugar
- 2 t Fine Sea Salt
Beat the butter and sugar together until light and fluffy. Add the baking soda, eggs and vanilla. Blend until well combined. Mix in the flour. Once the flour is mixed in stir in the chocolate chips and caramel bits.
Mix the 1/2 C sugar and salt together in a bowl. Scoop the cookie dough into 1-inch balls and roll in the sugar/salt mixture. Transfer to a parchment paper lined cookie sheet, leaving about a 2 inch space between each cookie. Bake in a 375 degrees oven for about 8-10 minutes. (I like my cookies a little chewy, but that’s my preference.) Allow them to cool for a few minutes before transferring them to a cooling rack.
Sit back and enjoy!
Makes about 4 dozen cookies.
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