SALTED CARAMEL CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 55m
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
- Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
- With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
- Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
- Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.
CARAMEL-STUFFED CHOCOLATE CHIP COOKIES
It's hard to improve upon a giant -- and downright delicious -- chocolate chip cookie, but we've found a way: Stuff it with caramel! The secret to this recipe is freezing the balls of dough for just 15 minutes before baking. That way, the center cooks more slowly, and you achieve that blissful balance of melted, gooey interiors and crispy edges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
- Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
- Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
CHOCOLATE CHIP-CARAMEL COOKIES
Soft chewy chocolate and caramel chip cookies to die for!
Provided by Nikki
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 28m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, salt, and baking soda in a bowl.
- Beat butter, brown sugar, white sugar, and vanilla extract together in a bowl using an electric mixer until creamy. Add eggs. Beat in the flour mixture gradually until just combined. Stir chocolate morsels, caramel morsels, and walnuts into the dough.
- Drop dough by rounded tablespoons onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, 11 to 13 minutes. Cool on the baking sheet for 2 minutes.
Nutrition Facts : Calories 148.2 calories, Carbohydrate 19 g, Cholesterol 17.9 mg, Fat 7.9 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 124.9 mg, Sugar 9.1 g
NESTLE® TOLL HOUSE® CARAMEL FILLED DELIGHTFULLS™ CHOCOLATE CHIP COOKIES
America's favorite chocolate chip cookie recipe gets a bit dressed up with the lusciousness of Caramel Filled DelightFulls.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 25m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 135 calories, Carbohydrate 15.9 g, Cholesterol 20.4 mg, Fat 7.5 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 111 mg, Sugar 6.6 g
CARAMEL PRETZEL CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, salt, butter, brown sugar, granulated sugar, vanilla extract, large eggs, pretzel twist, chocolate chips, caramel candy
Provided by Michael Price
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F (200°C).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat together the butter, brown sugar, granulated sugar, and vanilla extract until smooth.
- Add the eggs, 1 at a time, beating to incorporate before adding the next.
- Add the flour mixture a bit at a time while beating, until it forms a smooth dough.
- Add the pretzels to a zip-top bag and crush with a rolling pin.
- Fold in the chocolate chips and crushed pretzels until evenly combined.
- Press a caramel flat and place in the middle of a ball of dough, about 2 tablespoons.
- Fold the dough around the caramel, using a bit more to seal if necessary. Place on a well-greased or parchment-lined baking sheet.
- Bake for 8-10 minutes, then remove from the oven.
- While still warm, press a single pretzel into the top of each cookie. Serve with a cold glass of milk or on their own!
- Enjoy!
Nutrition Facts : Calories 499 calories, Carbohydrate 67 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, Sugar 37 grams
CHOCOLATE CHIP, BACON AND CARAMEL CORN COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 32 cookies
Number Of Ingredients 12
Steps:
- In a large skillet, fry the bacon over medium heat until crisp, 8 to 10 minutes. Remove to a paper-lined plate to cool, then finely chop. Set aside.
- In a large bowl with an electric mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
- In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the butter mixture in 3 increments, mixing on low after each until it's totally incorporated. Scrape the bowl and beat for a few more seconds.
- Crush 3 cups of the caramel corn in a bag with a rolling pin. Stir by hand into the dough with the chocolate chunks and chopped bacon. Crush the remaining 4 cups caramel corn and transfer to a work surface.
- Line 2 baking sheets with silicone baking mats. Scoop 2-tablespoon portions of the cookie dough and roll into balls. Roll the balls in the crushed caramel corn, then place on the prepared baking sheets and flatten slightly. Refrigerate for 15 minutes.
- Preheat the oven to 350 degrees F.
- Bake the cookies until golden brown, about 12 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.
CARAMEL FILLED CHOCOLATE COOKIES
Chocolate cookie dough is wrapped around caramel filled chocolate candies. We have these at Christmas time each year. They are delicious! Hope you enjoy them too.
Provided by Lisa
Categories Desserts Cookies Chocolate Cookie Recipes
Time 3h
Yield 24
Number Of Ingredients 11
Steps:
- Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
- Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 253 calories, Carbohydrate 33.1 g, Cholesterol 36.6 mg, Fat 13 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 6.4 g, Sodium 127.5 mg, Sugar 21.9 g
CHOCOLATE SALTED CARAMEL COOKIES
A delicious combination of salty and sweet, perfect for holiday baking.
Provided by cheftini
Categories Desserts Cookies Filled Cookie Recipes
Time 58m
Yield 48
Number Of Ingredients 12
Steps:
- Beat butter in a bowl with an electric mixer until creamy. Beat in 1 cup white sugar and brown sugar gradually. Beat in eggs and vanilla extract.
- Combine flour, cocoa powder, baking soda, and 1/8 teaspoon salt in a separate bowl. Add to the butter mixture gradually, beating well. Cover dough and chill for 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Press a small amount of dough around each caramel-filled candy. Roll into balls. Pour 2 tablespoons white sugar into a small bowl. Dip the top of each ball into the sugar. Place 2 inches apart on the prepared baking sheets. Sprinkle each cookie with some of the coarse salt.
- Bake in the preheated oven until edges are set, about 8 minutes. Cool for 5 minutes on the baking sheets. Remove to wire racks to cool completely.
Nutrition Facts : Calories 111.6 calories, Carbohydrate 16.5 g, Cholesterol 18.3 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3 g, Sodium 189.8 mg, Sugar 11.1 g
CHOCOLATE CARAMEL COOKIES
This is my favorite recipe for bake sales and bazaars. Each delightfully sweet chocolate cookie has a fun caramel surprise in the middle, thanks to Rolo candy. Dipped in pecans before baking, they look so nice that they sell in a hurry. —Melissa Vannoy, Childress, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 121 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 60mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CARAMEL KISS COOKIES
I make this cookie every Christmas with my family. It's a fun twist on a classic peanut butter blossom because of the cinnamon in the batter and the caramel kiss on top. We love the cinnamon-caramel combination, but you could switch out the kiss with a different festive flavor. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cream butter, brown sugar and 1/2 cup sugar until light and fluffy. Beat in egg, egg yolk and vanilla. In another bowl, whisk next 5 ingredients; gradually beat into creamed mixture., Shape rounded tablespoons of dough into balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 170mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
SALTED CARAMEL CHOCOLATE CHIP COOKIES FROM PILLSBURY®
Chocolate lovers won't be able to resist these caramel-topped cookies drizzled with melted chocolate.
Provided by Pillsbury
Categories Trusted Brands: Recipes and Tips Pillsbury® Cookies
Time 1h5m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape tablespoonfuls of dough into balls; roll in pecans, pressing into dough. Place 1 inch apart on ungreased cookie sheets.
- Bake 12 to 16 minutes or until edges are light golden brown. Using handle of wooden spoon, make indentation in center of each cookie. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.
- Meanwhile, in microwavable bowl, microwave caramels and half-and-half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon about 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.
- Drizzle with melted chocolate; sprinkle with salt. Let stand about 15 minutes or until chocolate is set.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 23 g, Cholesterol 4.5 mg, Fat 6.8 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 159.3 mg, Sugar 15.4 g
CARAMEL CHOCOLATE COOKIES
Chocolate cookies wrapped around a chocolate covered caramel and dipped in pecans.
Provided by Lynn
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 24
Number Of Ingredients 12
Steps:
- In large bowl, combine one cup sugar, brown sugar and margarine; beat until light, add vanilla and eggs, blend well.
- In small bowl, combine flour, cocoa and baking soda, mix well. Add to sugar mixtures; blend well. Stir in 1/2 cup pecans. Refrigerate 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Shape l tablespoon of dough around one caramel candy, covering completely. In small bowl, combine remaining 1/2 cup pecans and l tbsp sugar. Press one side of each ball into pecan mixture. Place nut side up on cookie sheets. Bake 7 to l0 minutes. Cool. Melt candy coating and drizzle over cooled cookies
Nutrition Facts : Calories 281.2 calories, Carbohydrate 36.9 g, Cholesterol 17.2 mg, Fat 14.4 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 164.7 mg, Sugar 24.8 g
CARAMEL-FILLED CHOCOLATE COOKIES
These yummy chocolate cookies have a tasty caramel surprise inside. With pecans on Top and a contrasting whit chocolate drizzle, they're almost too pretty to eat! -Deb Walsh, Cabery, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, 1 cup sugar and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cup pecans., Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2 in. apart on greased baking sheets., Bake at 375° for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. , In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over cookies.
Nutrition Facts : Calories 256 calories, Fat 13g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 135mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-CARAMEL SANDWICH COOKIES
These bite-size sandwich cookies are perfect for a Halloween party or a lunchbox treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 40
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees, with racks in upper and lower thirds. In a large bowl, beat together butter and sugar with a wooden spoon or electric mixer until pale and fluffy; stir in egg yolk.
- In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; stir flour mixture into butter mixture until a dough forms. Drop dough by level teaspoons, 1 inch apart, onto 2 parchment-lined baking sheets.
- Bake until cookies are puffed and cracked, about 8 minutes, rotating sheets halfway through. Remove sheets from oven and tap firmly on a counter to flatten cookies. Transfer cookies to wire racks and let cool completely. (To store, keep in an airtight container, up to 3 days.)
- Make frosting: In a bowl, beat together caramel and butter with a wooden spoon until smooth; gradually beat in confectioners' sugar until smooth. Spread frosting on flat sides of half the cookies and top with remaining cookies.
Nutrition Facts : Calories 125 g, Fat 7 g, Protein 1 g
GODIVA CHOCOLATE PECAN CARAMEL COOKIES
Provided by Food Network
Categories dessert
Time 25m
Yield 18 large cookies
Number Of Ingredients 11
Steps:
- Special Equipment: 1 (2-ounce) ice cream scoop, 1 or 2 half-sheet pans, parchment paper
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, cream the sugars and butter together until fluffy, using either an electric mixer or by hand. When mixture is light and fluffy, add egg, and beat to incorporate. Add vanilla and beat to incorporate.
- In another bowl, sift together the flour, baking soda, and salt. Add dry ingredients slowly to butter mixture and mix to thoroughly combine until a soft dough is formed. Stir in chopped chocolate and pecan pieces until blended.
- With a (2-ounce) ice cream scoop, scoop cookie dough and place 1 caramel into the bottom of each cookie, using extra dough to cover the caramel so that it is not visible. Lightly press each cookie onto the sheet pan or baking sheet, in rows of 3 by 4. Repeat until no dough remains. Bake for 10 to 12 minutes, or until cookies are golden on top. More baking time may be needed, depending on your oven.
CHOCOLATE-SALTED CARAMEL BLOSSOM COOKIES
The ultimate indulgence of chocolate on top of a chewy caramel center placed on a sugar cookie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 42
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix, butter and egg with spoon until soft dough forms. Shape into 42 (1 1/4-inch) balls. Place 2 inches apart on ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Remove from oven; press 1 Rolos™ chocolate in center of each cookie. Return to oven 1 minute. Remove from oven; immediately place 1 Hershey's™ Kiss on top of Rolo™. Press down slightly. Remove from cookie sheet to cooling rack. Cool 30 minutes.
- In small microwavable bowl, heat caramels and whipping cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Stir in sea salt. Drizzle over cookies. Sprinkle with additional sea salt, if desired. Let stand about 2 hours or until set.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 14 g, TransFat 0 g
SALTED CARAMEL WHITE CHOCOLATE CHIP COOKIES
I'm addicted to the sweet and salty combination of flavors these days. I based this recipe off of my Junk in the Trunk cookies with a few ingredient changes and a little tweaking here and there. I made, and remade and remade this dough as well as tried various methods of baking. This is very much a Tried and True recipe. They...
Provided by Lynn Socko
Categories Cookies
Time 25m
Number Of Ingredients 14
Steps:
- 1. 12.2019 NOTE: I found some Caramel Chips this year and used them and they do not stick like the bits do, so if you use those instead no need so the paper cups, I just used my silpats and they can right up like any other cookie.
- 2. NOTE: It is advisable to have several cupcake tins to work with, these must cool about 10-15 min before removing from tin. BEFORE YOU BEGIN: Cut out the bottom of the muffin paper liners leaving a slight edge up the side. Place them in your cupcake tin. I highly suggest you use ONLY white parchment paper line liners, Wilton makes them and I have found other brands. For some reason the colored cupcake papers will stick to the cookies. Another alternative that I did not have when I first started making these is to use Silpats, you can eliminate the muffin tins and liners and bake on a cookie sheet with silpat instead.
- 3. Mix together butter, sugars, baking soda and salt till well combined. Add vanilla and egg and mix for 1 min. on med speed. Add flour a little at a time and mix on low, scraping sides of bowl as you go. If dough seems a little too dry just add a few drops of water to dough and mix.
- 4. Once well combined I found that if I change from my ladle to my my dough hook it works better. Add both chips and pecans in by sprinkling them all around your mixing bowl. Turn mixer on lowest speed and mix together for about 30 sec. Scrap sides and repeat.
- 5. Scoop dough out with a Tablespoon scoop and place on liners in cupcake tin or on silpat lined cookie sheet.
- 6. Bake 375° for 9-10 minutes. (Baking time may vary from oven to oven). Remove from oven and immediately sprinkle a little coarse sea salt on top and VERY GENTLY place your fingers on top of the salt to make sure it adheres to the cookie, otherwise the salt tends to fall off when removing the cookie from the liner. IMPORTANT: Leave cookies in cupcake tin for at least 10 min, cookie should be cool when removing from tin. Leave cookie in liner for another 10-15 min then gently remove liner.
CHOCOLATE CARAMEL COCONUT COOKIES (SLIGHTLY BETTER FOR YOU)
I have a major sweet-tooth but try to eat healthy. Here, I compromise (sort of). This recipe contains no refined white sugar; instead, honey and prunes!
Provided by animama
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 25m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Blend prunes and water together in a blender until smooth. Beat prune puree, butter, and honey together in a bowl until smooth; beat in eggs and vanilla extract.
- Slowly beat cocoa powder, baking soda, and salt into prune mixture; add flour and mix until dough comes together. Divide dough into 24 portions; form 1 dough portion into a ball around 1 caramel. Repeat with remaining dough and caramels. Place finished balls 2-inches apart on prepared baking sheets. Sprinkle coconut over dough balls.
- Bake in the preheated oven until golden and set, about 10 minutes.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 31.4 g, Cholesterol 36.3 mg, Fat 9.4 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 5.6 g, Sodium 182.2 mg, Sugar 19.7 g
CHOCOLATE COVERED CARAMEL SURPRISE COOKIES
A delicious chocolate cookie, wrapped around a surprise candy center!
Provided by Christie Bayless
Categories Desserts Cookies Filled Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- In a large bowl, cream together the white sugar, brown sugar, and butter until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda, gradually stir into the creamed mixture. Fold in the pecans. Cover dough and chill for at least one hour. Meanwhile unwrap the candies.
- Preheat the oven to 350 degrees F (175 degrees C).
- With floured hands, wrap about 1 tablespoon of dough around each piece of candy, completely covering the candy. Roll each ball in the remaining tablespoon of white sugar. Place 2 inches apart on an unprepared cookie sheet. Bake for 7 to 10 minutes in the preheated oven. Cookies should be set and slightly cracked.
- Melt the white chocolate chips in the microwave oven, or in a bowl over simmering water. Drizzle over the cookies when they are cool. If the melted chips are too thick, add vegetable oil to achieve the desired consistency.
Nutrition Facts : Calories 399.4 calories, Carbohydrate 51 g, Cholesterol 50.9 mg, Fat 21 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 10.6 g, Sodium 180.5 mg, Sugar 34.9 g
SALTED CARAMEL CHOCOLATE CHIP COOKIES
I had a craving for chocolate chip cookies with caramel chunks. All I had on hand for salt was coarse salt and, much to my surprise, the result was delicious.
Provided by tahoegirl
Categories Desserts Cookies Chocolate Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour, baking soda, and salt together in a bowl.
- Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
- Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
- Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.
Nutrition Facts : Calories 178 calories, Carbohydrate 24.9 g, Cholesterol 24.1 mg, Fat 8.6 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 104.7 mg, Sugar 15.7 g
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