Salted Caramel Chocolate Chip Cookies

One thing Carl and I love doing is making cookies! My favorite is caramel & his favorite is chocolate chip. I decided, let’s combine them!

Salted Caramel Chocolate Chip Cookies

Prep Time20 mins
Cook Time15 mins
Rest Time20 mins
Servings: 40 Cookies

Ingredients

  • 1 Cup butter melted
  • ¾ Cup Sugar
  • 1.5 cups Dark brown sugar
  • 2 tsp Vanilla
  • 2 Large eggs
  • 2.5 Cups Flour
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • ¾ Cup Caramels cut into 4 pieces each
  • 1 Cup Semi sweet chocolate chips
  • ½ tsp kosher salt or coarse sea salt

Instructions

  • Start by unwrapping and cutting the caramels into quarters.
  • Melt butter and place in a large bowl. Add the sugars an
  • d vanilla and using a hand mixer, mix
  • for about 1 minute until well mixed and has become lighter in color.
  • Add the eggs and beat for 1 minute longer.
  • Add the flour and first portion of salt and mix just until it has all come together, about 30 seconds
  • It will look dry at first, but it will come together.
  • Stir in the caramels and chocolate chips. Then place in the fridge for 20 minutes to help the batter firm up.
  • Preheat oven to 350 degrees
  • Line your baking sheets with parchment paper, or spray well with non stick spray. The caramels will stick to the pan as they melt otherwise.
  • Using a 1.5 inch cookie scoop, scoop the cookie dough onto the pans, leaving room to spread, at least 2 inches.
  • If you don’t have a cookie scoop, you can drop by heaping tablespoon.
  • Sparingly sprinkle some of the coarse salt on top of each cookie.
  • Place in the oven and bake 12-15 minutes until cookies are golden.
  • They should still be a bit soft and will continue to set when the cool.
  • Store these in an airtight container at room temperature.

Notes

The caramel in these cookies will become chewy if they are too cold, so it is recommended that if they are stored in the fridge or freezer that they are allowed to come to room temperature before eating. If you want super melty caramel and chocolate, pop them in the microwave for 5 – 10 seconds. Any caramel that melts on the pan will become a bit brittle, but it is still delicious and totally edible. If you feel it will be too salty with the salted tops, you can leave that part out.

Hope you enjoy this recipe! xx, Tonya Michelle

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Blueberry Poppy Seed Cake!

If you have a family event coming up or a get together, this will be a hit. It tastes even better than it looks, if that’s possible 😉 It’s a delicious treat for a Sunday Brunch or an easy treat to make for a party!

Blueberry Poppyseed Cake

Ingredients

  • Ingredients
  • Cake
  • 2/3 cup sugar
  • ½ cup unsalted butter softened
  • 2 teaspons lemon peel
  • 1 egg
  • 1 ½ cup all purpose flour
  • 2 tablespoons poppyseeds
  • ½ teaspoons baking soda
  • ¼ teaspoons salt
  • ½ cup sour cream
  • Filling
  • 2 cups fresh blueberries
  • 1/3 cup sugar
  • 2 teaspoons flour
  • ¼ teaspoon nutmeg
  • Glaze
  • 1/3 cup powdered sugar
  • 1-2 teaspoons milk

Instructions

  • Preheat oven to 350 degrees.
  • Cream the butter and sugar together, and then add in the lemon peel and egg.
  • In a separate mixing bowl, combine dry ingredients. Mix to incorporate.
  • Pour dry ingredients into wet ingredients a little at a time, alternating with sour cream and mixing as you go.
  • Spray a 9-10 inch spring-form pan with non-stick cooking spray and add the cake mixture to the pan, pushing it down along the bottom of the pan and about an inch up the sides.
  • Next, mix ingredients for the blueberry filling in a medium-sized mixing bowl. Gently pour and press onto the crust.
  • Bake for 45-55 minutes, until the top of the cake is lightly golden.
  • Remove from oven and cool on a wire rack. Run a knife along the edges of the cake to make sure it doesn’t stick, and then release the spring to remove the cake.
  • Mix the glaze in a small bowl, stirring the milk into the powdered sugar until a nice smooth consistency is reached. Spoon glaze over the cake.
  • Serve and enjoy.
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