This recipe combines rich chocolate chips, a delightful caramel center, and a crumbly topping that creates a symphony of flavors and textures. Each bite offers a gooey surprise, making these cookies perfect for those who crave a sweet and salty dessert combination.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate chips (semi-sweet or dark)
1 cup soft caramel candies, chopped
½ cup oatmeal (optional for added texture)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and light in color, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.
Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined.
Gently fold in the chocolate chips and oatmeal, if using, until evenly distributed.
Take approximately one tablespoon of cookie dough and flatten it in your palm. Place a few pieces of chopped caramel in the center, then wrap the dough around the caramel, rolling it into a ball.
Space the cookie balls about 2 inches apart on the prepared baking sheets. If desired, sprinkle the tops with a little sea salt.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the centers remain soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
