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
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18-24 cookies
Description
You will love this Salted Caramel Chocolate Cookies recipe. These chocolate-y treats are completely delicious, and can be prepared in about 20 minutes!
Ingredients
- 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
Instructions
- 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.
Notes
If you cannot find the caramel bits, you could also cut normal caramels into 1/4″ cubes for this recipe.
These are SOOOO good. I was looking for a good way to use caramel bits I bought on a whim. WOW. Will buy intentionally to make these again. Yum
They came out okay, too much chocolate.
Love anything salted caramel chocolate (especially dark) and these did not disappoint!
second batch I had to use shortening and they turned out well too!
Mine were very good and chewy, but they turned out very thin, not puffy like the picture. Everyone loved them but I would like to know how to keep them thicker.
Made these for a wedding brunch. They were gone in seconds. About to make my third batch, this time for pre-Thanksgiving dinner. Can’t wait. So delicious. Totally addictive.
I have made these twice now and, as they taste great, they come out pretty flat. The second time I made them I refrigerated the dough overnight to see if that would help create thicker cookies like your pictures but no luck. Also, I tried them with cut up normal Kraft caramels and the caramel in the baked cookie was noticably harder to chew . I don’t recommend using them. They also are quite difficult to get off the pan (with parchment) because the caramel sticks to the spatula. Ugh. Not sure if I will make these again, even though they are delicious.