The Pioneer Woman Tasty Kitchen
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Salted Chocolate Chip Caramel Cookies

3.50 Mitt(s) 2 Rating(s)2 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 5

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Level: Easy

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Description

These Salted Chocolate Chip Caramel Cookies are chocolate chip cookies intensified ten-fold. The cookies boast sea salt both inside and on top. Browned butter and dark brown sugar lend a caramel quality and extra caramel bits inside make for a pleasantly chewy cookie experience. If you love salted caramel, you will love these cookies!

Ingredients

  • 1 cup Butter, Cut Into 1 Tablespoon-sized Pieces
  • 1 cup Dark Brown Sugar
  • ½ cups Granulated Sugar
  • 1 whole Egg
  • 1 whole Egg Yolk
  • 2 teaspoons Vanilla Extract
  • 2-½ cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Sea Salt, Plus Extra For Sprinkling
  • 2 cups Semi-Sweet Chocolate Chips
  • 3 cups Caramel Bits (or Chopped Caramels)

Preparation

1. Brown your butter: Heat a small saute pan over medium heat. Add butter pieces to skillet and melt, whisking frequently. As the butter cooks, it will foam up. Take care that the solids on the bottom of the pan do not turn black, but stop cooking when they reach a nice dark brown. You will probably have to push the foam aside to get a clear view of the bottom of the pan. Once butter solids are browned and the melted butter is amber in color, turn off the heat and allow to cool before proceeding.
2. Preheat oven to 375 F.
3. Combine both sugars and cooled butter in a large mixing bowl. Add eggs and mix well. Add vanilla extract. Set aside.
4. In a separate bowl, mix flour, baking soda, and sea salt. Add this to the egg/butter/sugar/vanilla mixture and stir until just combined. Stir in caramel bits and chocolate chips. Dough will be very crumbly.
5. Scoop dough into 1/4 cup sized balls and roll gently between your palms. Be careful not to compress dough too much but roll until smooth. If dough is too dry, add ice cold water in 1 tablespoon increments until dough just holds together.
6. Place balls on silicone baking mat or parchment-lined baking sheets, placing them two inches apart. Bake for 15-17 minutes, or until edges are crispy and center is set. Remove from oven and immediately sprinkle with additional sea salt. Let them sit on the pan for 5 minutes, then move to cooling rack. Allow to cool entirely before enjoying.

One Comment

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Profile photo of adeline

adeline on 1.28.2013

Now that’s a cookie !!
Thanks

2 Reviews

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Profile photo of Margie Suh

Margie Suh on 5.6.2014

Tis dough was impossible to work with, crumbly and difficult to form. I had to add water. When cooked, they spread out all over the cookie sheet and the caramel ran out and burned. I ended up throwing the rest of it into a baking pan to cook as a bar. At least the family still ate them. Too much “stuff” in proportion to batter. And too much work for a mediocre result.

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whitetictac on 3.4.2013

Absolutely delicious! Next time I will try whole wheat flour to see if that makes them even more “hearty”. I also splurged on the Scharffen Berger chocolate chunks, definitely worth it!

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