Salted Caramel Chocolate Cookies
- Yield 18
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Salted Caramel Chocolate Cookies is a dessert recipe on Avoteb. The yield on the card is 18. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 18 servings
- 1 cup (2 sticks) butter
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder (or dark chocolate cocoa powder)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (11 oz.) bag Kraft caramel bits
- 1 cup semi-sweet or dark chocolate chips
- coarse sea salt
Method
Warm oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Mix the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Stir in the caramel bits and chocolate chips. Drop by rounded tablespoonfuls onto greased cookie sheets. Press each cookie down slightly to flatten, then sprinkle with a pinch of sea salt.
Roast for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
