Caramel Chocolate Chip Cookies Food

CHOCOLATE CHIP CARAMEL BARS

Steps:

• HEAT oven to 350 degrees F. Spray an 8 x 8-inch pan with flour no-stick cooking spray.
• COMBINE shortening, granulated sugar, brown sugar, eggs and vanilla in medium bowl; beat at medium speed until blended.
• COMBINE flour, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Stir in chocolate chips with spoon. Divide dough in half. Spread half in bottom of prepared pan.
• COMBINE caramels and water in small saucepan; heat over very low heat. Stir until caramels melt. Spread over dough in pan to within 1/2 inch of edge. Spoon remaining dough over caramel mixture. Spread carefully.
• BAKE 30 to 35 minutes or until golden brown. Loosen from sides of pan with knife. Remove pan to cooling rack to cool completely. Cut into 1 1/2 x 1 1/2-inch bars.

CARAMEL-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
• Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
• Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Cream the butter and sugars in a mixer.
• Add the eggs and vanilla and mix until fluffy.
• Add the Baking Soda and salt and mix.
• Add the flour a bit at a time and mix until it is completely incorporated.
• Finally, using a spoon, mix in the mini chocolate chips and the caramel bits.
• Bake the cookies in a 375 degree oven for 8-10 minutes.

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.

CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside.
• Add butter, sugars, eggs, and vanilla extract to a large bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
• In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
• Add chocolate chips and caramel chips to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Bake for 10-12 minutes (mine are ready at 10 minutes), then remove from oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!

CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, sift together the flour, baking soda, and salt. Set aside
• Using a mixer, beat butter, brown sugar, and white sugar together for 2 minutes on high. The butter should be light and fluffy. Add in vanilla and eggs. Mix on medium-high for 1 minute. Scrape the bowl..
• Slowly add in the dry ingredients. Mix until cookie dough is formed. Add in chocolate chips and mix.
• Prepare a cookie sheet with parchment paper. Use a 3oz cookie scoop to scoop cookie dough. Flatten the cookie dough ball into a disc. Fill it with 1 soft caramel. Roll the cookie dough back into a ball. Place on cookie sheet. Fill the rest of the cookie dough.
• Chill for 2 hours or overnight. If overnight, cover with foil. Then, let it sit on the counter for 20 minutes before baking. Preheat oven to 350°F. Prepare 2 large cookie sheets with parchment paper.
• Place 6 cookie dough balls per cookie sheet and bake 13-15 minutes. It should be lightly golden brown on the edges and slightly under done in the middle. If you have a large biscuit cutter, you can use it to make the cookies circular. Top with little caramel pieces and chocolate chips.
• Let cookies sit on cookie sheet for 5 minutes before transferring to a cooling rack. These cookies are best enjoyed slightly warm.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two sheet trays with parchment paper.
• Cut 6 caramels into 4 pieces each with a sharp paring knife.
• Slice the cookie dough log into 12 equal portions. Flatten one piece of cookie dough into a small disk. Place one caramel into the center of one piece of cookie dough. Top with another piece of cookie dough and form into a ball completely covering the caramel. Repeat with remaining cookie dough and caramel candies.
• Evenly space the dough rounds onto the parchment lined sheet tray leaving at least 2" of space in between. Top each with 4 small pieces of caramel Bake for about 14 minutes. Remove from oven, sprinkle generously with sea salt. Let cool on sheet pan for about 3 minutes before serving warm.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
• In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
• Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
• Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Roll the dough into balls, 1.5 Tablespoons each. You'll have about 30 balls, give or take. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Make a thumbprint into one dough ball and press the Rolo inside. Cover the Rolo with another dough ball and mold the two dough balls around the Rolo, making sure it is completely wrapped inside. See photo above for a visual. Gently press down on the large cookie dough ball to *slightly* flatten and press a few more chocolate chips on top. Sprinkle with sea salt. Put 7-8 balls of dough onto each cookie sheet. Put one cookie sheet into the refrigerator as you bake batch #1. Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet.
• Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. If the cookies still look too puffy when you remove them from the oven, gently press down on them a little more.

CHOCOLATE CHIP-CARAMEL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, salt, and baking soda in a bowl.
• Beat butter, brown sugar, white sugar, and vanilla extract together in a bowl using an electric mixer until creamy. Add eggs. Beat in the flour mixture gradually until just combined. Stir chocolate morsels, caramel morsels, and walnuts into the dough.
• Drop dough by rounded tablespoons onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 11 to 13 minutes. Cool on the baking sheet for 2 minutes.

CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 F. Line 2 cookie sheets with parchment paper or silicone baking mats.
• Combine the flour, salt, baking powder, and baking soda in a bowl and sift together into a larger bowl.
• Cream butter in a medium bowl until light and fluffy, just a few minutes using a hand mixer. Add sugar and brown sugar to butter and use hand mixer again until well incorporated.
• Add eggs and extract to butter batter all at once and mix again
• Combine batter to sifted flour mixture and blend again with the hand mixer.
• Add chocolate chips and caramel pieces to the dough and mix with a rubber spatula.
• Using a 1 ½ inch cookie scoop, place rounded balls of dough onto a cookie sheet lined with parchment paper (in case some of the caramel candies are on the side and ooze out) approximately 1-2 inches apart from one another. You should be able to fit about 9 dough balls on the standard size cookie sheet.
• Bake for 18 minutes in the center of the oven, turning the cookie sheet halfway through if your oven shows any unevenness during baking.
• Allow to cool for 2 minutes on the cookie sheet, then remove to a wire rack with a spatula for further cooling.

CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°
• In a medium mixing bowl, whisk flour, baking soda and salt.
• In a large bowl, beat butter, brown sugar and sugar together until creamy. Add vanilla and corn syrup, beat until combined. Beat in eggs.
• Gradually add flour mixture into sugar mixture, beat until combined.
• Stir chocolate chips, caramel pieces and walnuts into mixture.
• Using a 1 inch cookie scoop, or by rounded teaspoon, drop onto ungreased baking sheet.
• Bake for 9 minutes or until edges just start to brown.
• Let cool on baking sheet for 10 minutes then place on wire rack to cool.
• **The little pieces of caramel can ooze out and get stuck on the baking sheet.

THE BEST SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl cream together butter and sugars with a stand or hand mixer until combined and fluffy (about 2 minutes) then add in vanilla extract and eggs, beat until combined, scrape down sides of the bowl with a spatula and pour in caramel and beat until incorporated, scrape down the sides of the bowl with a spatula.
• Slowly add in the flour, baking powder, baking soda and salt and beat slowly until combined.
• Now with a wooden spoon stir in the chocolate chips. Place dough in the refrigerator for an hour.
• Preheat oven to 350, line two baking sheets with silicone baking mats or parchment paper.
• Scoop dough with a 1 tablespoon size cookie scoop and scoop onto prepared cooking sheets. Place about 2 inches apart (I get 12 per baking sheet). Flatten the dough balls slightly.
• Bake cookies for 11-12 minutes, until edges are slightly golden brown (centers will be soft). Remove from oven and sprinkle with sea salt. Allow to cool on the baking sheet for 3 minutes, then transfer to a cookie cooling rack and allow to cool before serving. Repeat until all the dough has been turned into delicious cookies!

CARAMEL CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees F. Sift together the flour, baking soda and salt in a large bowl.
• In a stand mixer beat the brown sugar, butter, and sugar for 2 to 4 minutes until lightened and creamy, then add in the eggs and vanilla until fully combined.
• Add in the flour mixture until just combined then fold in the chocolate and caramel chips.
• Scoop in 2 tablespoon sized balls on a cookie sheet and bake for 13 to 15 minutes until golden brown.

GLUTEN FREE CARAMEL STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350º F.
• Cut your caramel squares in half on a cutting board.
• Remove the cookie dough from the refrigerator.
• Press each cookie dough ball flat.
• Put a caramel piece in the middle of each flattened cookie dough ball. Wrap the dough around the caramel and press to seal the edges.
• Place the stuffed cookie dough balls on a parchment paper-lined cookie sheet. This is important just in case any caramel leaks out.
• Bake for 8 minutes until the cookies look slightly golden. The caramel is hot so allow them to cool for a few minutes before eating.

CARAMEL LACE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F.
• Grease baking sheets.
• Combine 1/4 butter flavor Crisco stick, corn syrup, brown sugar and vanilla in large bowl.
• Beat at medium speed until well blended.
• Combine flour and salt.
• Mix into creamed mixture at low speed until blended.
• Stir in chocolate chips and nuts.
• Drop teaspoonfuls of dough 4-inches apart onto baking sheets.
• Bake one baking sheet at a time at 375° for 5 minutes or until edges are golden brown.
• Do not overbake.
• Cool 2 minutes on baking sheets.
• Lift each cookie edge with spatula.
• Grasp cookie edge gently and lightly pinch or flute the edge, bringing it up to the center.
• Work around each cookie until completely fluted.
• Remove to cooling rack.

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.

CHOCOLATE CHIP CARAMEL COOKIES

Steps:

• Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside. Whisk together dry ingredients in a large bowl: flour, cornstarch, baking powder, baking soda, and salt. Set aside.
• In a stand or electric handheld mixer, cream cold butter on medium to high speed until fluffy, about 1-2 minutes. Add in brown sugar and granulated sugar. Beat for an additional 2 minutes. Scrape down the sides of your bowl as needed. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract.
• While mixer is running, add flour mixture 1/3 cup at a time until well combined, scraping down the sides as needed. Stir in both chocolate and caramel chips.
• Using a cookie or ice cream scoop, scoop out dough and place on baking sheet. I used 40 grams (about 2 tablespoons) of dough for each cookie. This will make medium-sized cookies, like the ones pictured. Place pan in fridge and refrigerate for 30 minutes. Preheat oven to 365ºF or 185ºC.
• Bake chilled cookies for 10-12 mins. Remove from the oven right when edges start getting golden. They may not look done, but they will continue to cook even after they've been removed from the oven. If desired, while the cookies are still warm, press a few extra chocolate and caramel chips into the tops and sprinkle with coarse sea salt. Let baked cookies cool on the baking sheet for 5 minutes. Then, transfer to a wire cooling rack to cool completely. We love these fresh out of the oven, but microwaved warm is delicious as well!

SALTED CARAMEL PECAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees and line a standard baking sheet with baking paper.
• In a medium mixing bowl, cream together the butter and pudding mix.
• Add in the flour and mix until thoroughly combined.
• Fold in ½ cup of the pecans and the caramel bits.
• Roll the batter into 1-inch balls and place 2 inches apart on the prepared baking dish.
• Lightly flatten with hands and sprinkle each cookie with a bit of the leftover pecans and some sea salt.
• Bake for 8-10 minutes then let rest on the pan for 5 minutes. Enjoy!

CARAMEL CHOCOLATE CHIP COOKIE BARS RECIPE

Steps:

• Preheat oven to 350°F. Line a 9x13-inch pan with foil and spray it with nonstick cooking spray.
• Place melted butter in a large bowl. Add granulated and brown sugars and stir until the mixture is smooth. You can use a mixer if you prefer but it's easy to do by hand.
• Stir in eggs and vanilla extract, then stir in baking soda and salt. Slowly mix in 3 cups flour and stir just until the batter is smooth and comes together. Stir in chocolate chips.
• Press half the batter into the bottom of the prepared pan.
• Place caramels and cream in a medium microwave-safe bowl. Heat on high power for 1 minute, then stir until the cream mixes into the melted caramels, heating in additional 30 second increments until caramel is melted and smooth. You can also do this in a medium saucepan over medium-low heat.
• Stir remaining 1 tablespoon flour into the caramel. Pour caramel mixture over cookie dough in pan, leaving a small border around all the edges.
• Break off pieces of the remaining dough and flatten between your hands. Lay on the top of caramel. Continue until the entire pan is covered, pressing the edges to seal them together. The cookie dough won't make a solid cover and a little of the caramel may peek through.
• Bake for 30-35 minutes, or until the bars are light golden around the edges and on top. Cool completely before slicing.

CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350. Line 2 baking sheets with a non-stick baking mat.
• In the bowl of your stand mixer, mix the butter, white sugar, brown sugar, eggs and vanilla until creamy and smooth.
• In a separate bowl, mix the flour, salt and baking soda until combined, then add it to the butter/sugar mixture. Mix on low until the ingredients are well combined.
• Fold in the chocolate chips and caramel candies and carefully mix by hand, making sure all the chips are evenly dispersed. Do not use your electric mixer for this or the chocolate chips may melt and look gross!
• Using an ice cream scoop, drop 12 round balls of dough onto each cookie sheet. The cookie dough balls should be big- about the size of a golf ball. Do not flatten- leave them nice and round.
• Gently press 3-4 chocolate chips and caramel candies into the top of each cookie dough ball. This makes the tops of your cookies look pretty once they are done baking.
• Bake for 12 minutes. The cookies will look undercooked- this is normal! Pull them out of the oven and let them continue to cook on the cookie sheets as they cool.
• Pour a glass of milk, call me over, and enjoy!!! ????