salted caramel chocolate cookies
Ok, I have a new favorite ingredient in the candy aisle: Kraft’s Caramel Bits.
I’ve been a caramel lover for years and years, but only recently discovered this adorable, tiny little caramel bits hidden next to their normal, individually-packaged predecessors. These little guys are about the size of chocolate chips and perfect for baking!!!
So I decided to try and replicate a salted caramel chocolate cookie recipe I had the other night at a work party. Basically just took my favorite double chocolate chip cookie recipe, added in the bag of caramel bits, and then sprinkled each cookie with a pinch of sea salt. And oh my heavens. Perfection.
I may have already made two batches in one week. :)
Salted Caramel Chocolate Cookies
- 1 cup (2 sticks) butter
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder (or dark chocolate cocoa powder)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (11 oz.) bag Kraft caramel bits
- 1 cup semi-sweet or dark chocolate chips
- coarse sea salt
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the caramel bits and chocolate chips. Drop by rounded tablespoonfuls onto greased cookie sheets. Press each cookie down slightly to flatten, then sprinkle with a pinch of sea salt.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
If you cannot find the caramel bits, you could also cut normal caramels into 1/4″ cubes for this recipe.