Name: Salted Caramel Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 2 h 52 min
Yield: 20 cookies
Ingredients: 1 cup salted butter, softened at room temperature; 3/4 cup brown sugar; 3/4 cup granulated sugar; 1 1/2 tsp vanilla extract; 2 large eggs; 2 3/4 cups all purpose flour; 1 tsp baking soda; 2 cups dark chocolate chips (you can also use semi-sweet); 20 Werther's Salted Caramel soft caramels

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December 3, 2023

Salted Caramel Chocolate Chip Cookies

Yield: 20 cookies

Author: Live Like Magick

Prep time: 10 MinCook time: 12 MinInactive time: 2 H & 30 MTotal time: 2 H & 52 M

These Salted Caramel Chocolate Chip Cookies are incredibly delicious. They are packed with lots of dark chocolate chips and filled with gooey chunks of salted caramel. The cookies are thick and soft with crispy edges. I have to admit that these Salted Caramel Chocolate Chip Cookies have become my new favorite cookies.

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Ingredients

1 cup salted butter, softened at room temperature
3/4 cup brown sugar
3/4 cup granulated sugar
1 1/2 tsp vanilla extract
2 large eggs
2 3/4 cups all purpose flour
1 tsp baking soda
2 cups dark chocolate chips (you can also use semi-sweet)
20 Werther's Salted Caramel soft caramels

Instructions

In a large bowl, or the bowl of your stand mixer, cream the softened butter on high speed. Add the sugars and mix until well combined. with the butter. Add the vanilla and eggs and mix until just combined, on medium speed.
Add the dry ingredients and mix until a dough forms. Add the chocolate chips and mix on low speed to distribute evenly.
Chill the dough for 30 minutes to make cookies easier to scoop.
Form the dough into 20 balls (about 2 tablespoons each). Flatten each dough ball, and place a caramel candy in the center. Wrap the dough around the caramels and form back into balls.
Chill the dough balls for 2-24 hours.
Preheat your oven to 350 degrees F. Line a few cookie sheets with parchment paper or a silicone baking mat. Place about 6 cookie dough balls on each sheet, leaving room for them to spread.
Bake 10-12 minutes (The centers will look a bit undone but edges will be lightly golden brown).
Let cookies cool on the pan for 5 minutes, then remove to cooling rack. Enjoy while still warm.