Salted Caramel Chocolate Chunk Cookies
Freshly baked cookies are the best! This cookie is loaded with chocolate chunks and chewy caramels. So GOOD. These cookies give off a warm, cozy feeling from the gooey caramel to the delicious chocolate, and the hint of salt makes this cookie everything and more. If you love cookies, caramel, and chocolate, then you can’t go wrong with this recipe. Love to hear your thoughts and I hope you enjoy!
Description
Salted Caramel Chocolate Chunk Cookies
Salted Caramel Chocolate Chunk Cookies
- 2 1/2 cup All Purpose Flour
- 4 oz Werther Soft Caramels (2 Small Bags)
- 2 Sticks of Salted Butter (Softened. No salted butter? Take 2 regular sticks of butter and add 1 ½ tsp of salt)
- 2 Eggs
- 8 oz Chocolate Chunks (I used Ghirardelli Bittersweet Chocolate Bar)
- 1 cup Brown Sugar
- 1 cup Granulated Sugar
- 1 tsp Baking Soda
- 1 1/2 tsp Vanilla Extract
Instructions
- Preheat oven to 350. Place parchment paper on 2 large baking sheets.
- Whisk together the flour and baking soda, set aside.
- Chop the chocolate into small chunks. Set aside. Slice the caramels into 4th’s, set aside.
- Using a hand mixer or stand mixer (paddle attachment) whisk the softened butter for about 20 seconds. Add the sugar. Whisk for 1 minute. Add the vanilla and eggs. Whisk until smooth. About another 1-2 minutes.
- Add the flour mixture. Whisk until mixed. Add half of the caramels and chocolate chunks. Stir until mixed.
- Using a cookie scoop or large spoon, place large scoops of cookie dough on the baking sheet. Place 6-8 scoops, spread out, on each sheet. Lightly press 1-2 chunks of caramel on top of each scoop of dough.
- Place a baking sheet in the oven for 9-11 minutes. Bake until golden brown. Remove from oven and let cool on baking sheet for 5 minutes. Place cookies on a cooling rack until fully cooled. Repeat steps 6-7 until all the dough is gone.