Chewy Salted Caramel Cookies
Servings: 40 Cookies
Print Recipe
Ingredients
- 1 Cup Butter melted
- 3/4 Cup Sugar
- 1.5 Cups Dark brown sugar
- 2 tsp Vanilla
- 2 Large Eggs
- 2.5 Cups Flour
- 2 tsp Baking powder
- 1 tsp Salt
- 3/4 Cups Soft caramels cut into quarters
- 1 Cup Semi-sweet chocolate chips
- 1/2 tsp Coarse sea salt or kosher salt
Instructions
- Start by unwrapping and cutting the caramels into quarters. Set the caramel pieces aside.
- Melt the butter and place it in a large bowl. Add the sugars and vanilla and using a hand mixer, mix for about 1 minute until well mixed and has become lighter in color.
- Add the eggs and beat for 1 minute longer
- Add the flour and first portion of salt and mix just until it has all come together, about 30 seconds. It will look dry at first, but it will come together.
- Stir in the caramels and chocolate chips. Then place in the fridge for 20 minutes to allow the batter firm up.
- Preheat oven to 350 degrees
- Line your baking sheets with parchment paper, silicone liner, or spray well with non stick spray. The caramels will stick to the pan as they melt otherwise. (I prefer the parchment paper for extra easy clean up)
- Using a 1.5 inch cookie scoop, scoop the cookie dough onto the pans, leaving room to spread, at least 2 inches. If you don’t have a cookie scoop, you can drop by heaping tablespoon.
- Sparingly sprinkle some of the coarse salt on top of each cookie. (You can omit this step if you choose)
- Place in the oven and bake 12-15 minutes until cookies are golden. They should still be a bit soft and will continue to set when the cool.
- Remove from the oven, allow to cool for 5 minutes, then transfer to cooling rack.
Notes
The caramel in these cookies will become chewy if they are too cold, so it is recommended that they be stored at room temperature. If they are stored in the fridge or freezer allow to come to room temperature before eating.
To make these cookies extra soft and the caramel melty, pop them in the microwave for 10 seconds.