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.
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
SALTED CARAMEL BROWN BUTTER COOKIES
Delicious, chewy, and full of flavor! These salted caramel cookies are sure to please the cookie, chocolate, and salt lovers!
Provided by squeeziebrb
Categories Desserts Cookies Drop Cookie Recipes
Time 1h30m
Yield 35
Number Of Ingredients 11
Steps:
- Heat a large, heavy-bottom skillet over medium heat. Add all of the butter at once and allow to melt, stirring continuously, until it begins to foam and turn brown in color, about 5 minutes. Continue to stir over medium heat until the foam has subsided. Remove the pan from heat and continue to stir until the butter is a medium golden brown and has a nutty aroma. Allow to cool for 10 minutes.
- Place unwrapped chocolate kisses in the freezer.
- Combine flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Combine browned butter, brown sugar, and white sugar in a large mixing bowl. Beat with an electric mixer on medium speed until well combined. Add eggs and vanilla extract; mix well. Slowly incorporate flour mixture into butter mixture, mixing until well combined; do not overmix. Allow dough to chill in the refrigerator for 40 to 60 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Drop chilled dough by tablespoonfuls onto the prepared baking sheets.
- Bake in the preheated oven until the edges are light golden brown, 10 to 13 minutes.
- Allow cookies to cool on baking sheet for exactly 4 minutes. Gently press a caramel-chocolate kiss into the center of each cookie; press slightly into cookie and not just placed on top. Sprinkle a scant pinch of sea salt over the center of the cookies and allow to cool completely on a cooling rack. Refrigerate if necessary to re-harden caramel kisses.
Nutrition Facts : Calories 184.8 calories, Carbohydrate 23.2 g, Cholesterol 32.6 mg, Fat 9.7 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 6 g, Sodium 80.5 mg, Sugar 12.1 g
SALTED CARAMEL COOKIES
These soft and buttery cookies get dressed up with a thin layer of salted caramel and a dusting of flaky sea salt for good measure. Using store-bought caramels makes the process especially easy and ensures that the coating has some satisfying chew to it. Be sure to err on the side of under-baking the cookies, so they remain soft and tender.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 1h20m
Yield 20 cookies
Number Of Ingredients 10
Steps:
- Position oven racks near the center and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg and vanilla and mix until well combined, about 1 minute. Scrape down the sides of the bowl.
- Add the flour, baking soda and fine sea salt and mix until fully incorporated. Scrape the dough out of the bowl and divide it in half. Wrap each piece in plastic wrap, patting into a 1-inch-thick disk. Refrigerate for at least 30 minutes.
- Scoop the dough into 1 1/2-tablespoon-size portions (you should have about 20). Using your hands, roll the dough into balls and place on the baking sheets, staggering dough and leaving about 2 1/2 inches between pieces.
- Wipe the bottom of a glass with a damp towel and use it to press the cookies flat (they should be about 1/3-inch thick).
- Bake the cookies, rotating the sheets halfway through baking, until the edges are golden brown, 9 to 11 minutes. Let cool completely.
- Place the unwrapped caramels and cream in a microwave-safe bowl or liquid measuring cup. Microwave the mixture for 30 to 45 seconds and stir well. Continue to microwave in 15-second increments until the caramels are fully melted and smooth, 1 to 2 minutes. (You could also do this on the stovetop in a small saucepan over medium-low heat.)
- Once the cookies have cooled completely, spoon a generous teaspoon of caramel into the center of each cookie. Spread the caramel evenly over the surface, leaving a 1/4-inch uncoated edge. Sprinkle flaky sea salt on top.
- If the caramel becomes too thick as you work, reheat in the microwave in 15-second increments, stirring in between, or over medium-low heat on the stovetop, until fluid.
- Let the cookies cool at room temperature until the caramel sets, about 15 minutes, before serving.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 112 milligrams, Sugar 18 grams, TransFat 0 grams
HEATH SALTED CARAMEL COOKIES
After one bite of a Heath salted caramel cookie from Starbucks I knew I would have to find the recipe. I searched the internet, but came up with nothing, so I took my favorite chewy chocolate chip cookie recipe, changed the ratio of brown sugar to white sugar and substituted Heath bits, crushed pretzels, and white chocolate chips for the chocolate. Sprinkled with a bit of turbinado sugar and coarse salt
Provided by Chefsalad
Categories Dessert
Time 25m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 4 ingredients in a small bowl and whisk together.
- Mix butter and sugars for several minutes, until light and fluffy.
- Add eggs and vanilla to butter/sugar mixture and combine well.
- Stir dry ingredients into butter mixture just until combined. Then fold in toffee, pretzels and white chocolate chips.
- Refrigerate cookie mix overnight. This will allow the flavors to combine.
- Drop cookies in 2" balls on parchment paper covered pan, sprinkle with turbinado (raw) sugar and a small pinch of coarsely ground sea salt.
- Bake at 350 for 10-12 minutes.
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