Description
Baked salted caramel chip cookies that are slightly crisp and chewy with the perfect amount of sweet.
Ingredients
- 3 cups Flour
- 1 teaspoon Baking Soda
- ¼ teaspoons Baking Powder
- 1 teaspoon Salt
- 2 sticks Unsalted Butter, Room Temperature
- ½ cups Sugar
- 1 cup Brown Sugar, Packed
- 2 teaspoons Pure Vanilla Extract
- 2 whole Large Eggs, Room Temperature
- 10 ounces, weight Hershey’s Sea Salt Caramel Chips
- 11 ounces, weight Kraft Caramel Bits
- Sea Salt For Garnish
Preparation
In a medium bowl, mix dry ingredients: flour, baking soda, baking powder, and salt. Set aside.
In a stand mixer fitted with a paddle attachment or with a hand held mixer, cream butter and sugars. Add vanilla, then add eggs one at a time. Mix, scraping down sides of bowl as necessary.
With the mixer on low-speed, slowly add dry ingredients and mix just until dough comes together. Mix in sea salt caramel chips. Place dough in refrigerator for at least 30 minutes or up to 1 hour.
Preheat oven to 375ºF and line a baking sheet with parchment paper.
Using a small ice cream scoop portion scoops of batter onto the baking sheet. Bake for 9–12 minutes or until edges are golden brown. Baking time will depend on oven and how large or small you scoop your cookies. Let cool on baking sheet for a few minutes than transfer to cooling rack.
Melt caramel bits using about half of the water on the package directions. You want to be able to drizzle the caramel, but not have it run all over. Drizzle cookies with caramel and garnish with salt.
