Print This Recipe
As I may have mentioned, I finally found those Kraft caramel bits at Target and have been wanting to use them. I knew I would make something salty-sweet, and a quick Google search later, I came across this recipe. Chocolate cookie, sea salt, chocolate chips, and caramel. Um, HELLO.
These cookies taste as good as they sound. Chocolaty with a hint of salt (in fact, I would add more next time), chewy, and full of caramel pieces. I do have to admit they are better served warm, but that’s what the microwave is for, right?
1 cup butter, at room temperature
1 1/2 cups sugar
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon course sea salt
1 cup chocolate chips
8 caramels, chopped into fours (I used about 3/4 cup Kraft Caramel Bits)
Photos of the process.
Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined.
Fold in caramel pieces and chocolate chips. Refrigerate dough for 4-6 hours (or more). When ready to bake, preheat oven to 350, roll into balls and set on baking sheet. (Note: refrigerating is the most important part. If you don’t refrigerate, when the cookies go into the oven, the caramel pieces will sink to the bottom and stick to the cookie sheet.)
Bake at 350 for 8-10 minutes. Let cool completely. Don’t move the cookies to a cooking rack; either eat them or let them cool.
Recipe adapted from How Sweet It Is.