Best 5 Salted Caramel Chocolate Chip Cookies Recipes

SALTED CARAMEL CHOCOLATE CHIP COOKIES

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 FROM PILLSBURY®

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.

SALTED CARAMEL WHITE CHOCOLATE CHIP COOKIES

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.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

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.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Freeze the candy bars until hard, at least 1 hour; cut into 1/4-inch pieces and keep frozen until ready to use.
• Whisk the flour, baking soda, baking powder and fine salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low and gradually beat in the flour mixture until incorporated. Stir in the frozen chocolate pieces.
• Line 2 baking sheets with parchment paper. Arrange scoops of dough (about 2 tablespoons per cookie) about 2 inches apart on the baking sheets. Refrigerate until cold, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Sprinkle the cookies with sea salt. Bake, switching the pans halfway through, until light golden, 10 to 12 minutes. Let cool completely on the baking sheets.