SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS
Your new favorite indulgence--a chocolate chip cookie bar topped with a luscious layer of salted caramel for the ultimate chocolate-caramel taste sensation.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 25
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
- In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Spread dough evenly in pan. Bake 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes on cooling rack.
- In 2-quart saucepan, heat caramels, milk and 3 tablespoons butter over medium heat 7 to 10 minutes, stirring frequently, until caramels are melted and mixture is smooth. Remove from heat. Stir in salt. Spread over warm cookie base.
- In small microwavable bowl, microwave chocolate chips uncovered on High 45 to 60 seconds or until chips can be stirred smooth. Drizzle over top of bar. Refrigerate about 2 hours or until set.
- Cut into 5 rows by 5 rows. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 22 g, TransFat 0 g
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 CHOCOLATE CHIP COOKIES
Chocolate lovers won't be able to resist these caramel-topped cookies drizzled with melted chocolate.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h5m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) 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.
Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 13 g, TransFat 1 g
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.
CHOCOLATE SALTED CARAMEL BARS
I love to experiment with different recipes and combine classic and new flavors. I've been making this shortbread for over 20 years and finally have found the perfect pairing! I love salted caramel, and of course I love dark chocolate, so I layered these two flavors with my favorite shortbread crust. It's melt-in-your-mouth good, and it is quickly becoming a favorite with my family, friends and customers! For even more gooey goodness, drizzle bottled caramel sauce over top. -Lisa Glenn, Sarasota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 334 calories, Fat 18g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 199mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
THE BEST SALTED CARAMEL CHOCOLATE CHIP COOKIES
I don't throw around the term 'the best' lightly, but these truly are the best salted caramel chocolate chip cookies...EVER! Make them for your next party or get together and everyone will be asking you for the recipe between bites of cookie!
Provided by Sweetphi
Categories Cookies
Time 1h42m
Number Of Ingredients 12
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!
Nutrition Facts : ServingSize 1 cookie, Calories 111 kcal, Carbohydrate 16 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 267 mg, Sugar 9 g, Fiber 1 g
LEGENDARY CHEWY SALTED CARAMEL CHOCOLATE CHIP COOKIE
These mouthwatering salted caramel chocolate chip cookies are hands down the best cookies we've ever eaten. Crispy on the outside, chewy and melty on the inside, with a complex flavor profile creating a nutty, sweet, and slightly salty experience, these cookies are unlike any other.
Provided by Sierra Park
Categories Dessert
Time 42m
Number Of Ingredients 17
Steps:
- Cut the butter into small pieces of 1/2-1 inch cubes and add into a small empty pot
- Heat the pot over medium. Mix together with a silicon or wooden spatula. Pay close attention when the butter starts to boil as the butter will brown very soon afterward. Keep stirring and mixing everything together to make sure nothing at the bottom gets burnt
- Remove the pot from the stove when the butter has browned and there are small brown particles at the bottom. You should smell a strong scent but not burnt. Pour this in a bowl/container quickly and let it cool completely to room temperature or a little colder. To quicken this process, store it in the fridge for 10-15 minutes. Do not store any longer than 20 minutes as the butter will harden in the fridge
- As the butter is cooling, crack an egg in a mixing bowl. Whisk a few times to break the egg yolk and add granulated sugar. With a whisk or a hand mixer, mix the two completely until the mixture is light, pale yellow and has thickened. This may take up to 20 minutes of hand whisking. The mixture should fall in ribbons when you lift some of it up with your whisk
- Add in the cooled browned butter and whisk completely. Add the dark brown sugar and vanilla extract and whisk until just mixed and the mixture has become uniform
- Sift all-purpose flour, salt, and baking soda into the mixture and gently fold together using a rubber spatula until the mixture just comes together into a dough. Do not over mix!
- Cut the dark chocolate bar into small-medium pieces. Add to the mixture along with chocolate chips. Gently fold in everything together until the chocolate has spread evenly in the dough
- Cover the mixing bowl and store in the fridge for at least 3-4 hours, or preferably overnight
- Take out the bowl of cookie dough from the fridge 15-20 minutes before baking and let it thaw to make scooping easier
- Preheat the oven to 375ºF and line the baking sheet with parchment paper or a silicone mat. A silicone mat is preferred when baking with caramel sauce. Parchment paper will cause the caramel that drips off the side of the cookie to burn
- Scoop the cookie dough with a cookie scoop (we use size 20 scoop). A helpful tip is to make sure you have a chunk of chocolate on the top of the mound of dough. This will create a large pocket of melted chocolate on the surface of your cookie
- Add 1/4 teaspoon of salted caramel sauce on top of the cookie dough. Don't put too much as it will flow down the sides and burn
- Bake in oven for about 12-15 minutes. You'll know it's done when the cookie dough in the center is no longer runny, but it should still be soft. Remove from the oven and let cool a bit. Enjoy while they're still warm!
Nutrition Facts :
SALTED CARAMEL CHOCOLATE CHIP COOKIES
Chewy chocolate chip cookies with caramel hiding inside! These cookies are unbelievable and disappear every time I make them.
Provided by Sally
Categories Cookies
Time 4h
Number Of Ingredients 12
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 SALTED CARAMEL SHORTBREAD
Meet the fanciest cookie/candy bar hybrid you can make at home: a millionaire bar with salted butter & chocolate chip shortbread, smooth salted caramel and a gorgeous marbled chocolate topping!
Provided by buttermilkbysam
Number Of Ingredients 14
Steps:
- Make the chocolate chip shortbread layer: Preheat the oven to 350 F. Line the bottom of an 8" square pan with parchment paper. With a hand mixer, beat together the butter, brown sugar, salt and vanilla until fluffy. Add the powdered sugar and flour and beat to just combine. Fold in the chocolate chips. Press the dough into the pan in a a flat layer. Bake for 20 minutes, until golden brown on the edges.
- While the shortbread bakes, make the caramel: combine sweetened condensed milk, butter and syrup into a pot. Cook on medium, stirring frequently so as not to scorch the milk. Adjust heat as necessary. Once the temperature reaches 220-225 F is thick and the color of butterscotch, turn off the heat and add the sea salt and vanilla. Stir to combine.
- If the shortbread still hasn't finished baking, keep the caramel over very low heat, to just keep it warm. Once the shortbread is done, remove from the oven and pour the caramel over it. Smooth into one even layer. Set aside to cool completely.
- From each bowl of chocolate, set aside 1/4 of the amount to be your 'seed'. Melt the chocolate(s) in the microwave in 30 second increments, Stirring between, until the chocolate is mostly melted but not fully. Add the seed you've set aside and stir until chocolate is smooth. Pour the dark chocolate over the now cool caramel and smooth into one layer. If you are using white and milk, alternate spooning them over the dark chocolate. Use a butter knife to swirl them. Top with edible glitter if desired.
CARAMEL CHOCOLATE CHIP COOKIE BARS RECIPE
These Caramel Chocolate Chip Cookie Bars are soft, gooey and so delicious! They are sure to satisfy any sweet tooth you have.
Provided by Dorothy Kern
Categories Dessert
Time 1h5m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 serving, Calories 331 kcal, Carbohydrate 39 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 40 mg, Sodium 156 mg, Fiber 2 g, Sugar 23 g, UnsaturatedFat 6 g
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- Preheat oven to 325 degrees. Spray an 11 x 7 glass dish with nonstick cooking spray. Set aside.
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