Salted caramel chocolate chip cookies

    (25)
    30 min

    Chocolate chip cookies with the addition of coarse sea salt and caramel pieces are simply delicious and very addictive! By placing the toffee pieces in the cookies instead of mixing it in the cookie dough itself, it will look better and the caramel is less likely to spill out onto the baking tray.


    6 people made this

    Ingredients
    Makes: 36 cookies

    • 375g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon coarse sea salt
    • 250g soft brown sugar
    • 225g unsalted butter, softened
    • 50g caster sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 325g chocolate chips
    • 18 toffee or caramel sweets, each cut into 6 pieces

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4.
    2. Whisk flour, bicarbonate of soda and sea salt together in a bowl.
    3. Beat brown sugar, butter and caster 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 just combined; fold in chocolate chips.
    4. Divide mixture into thirty six 2 tablespoon-size cookie mounds; arrange on baking trays, leaving some space between each one. Press 3 toffee pieces into each cookie.
    5. Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (25)

    Reviews in English (21)

    alexwatson201109
    0

    It was an amazing cake but melting toffee didn't make it look nice It also stuck together  -  10 Mar 2018

    by
    0

    Need some changes to this recipe: 1) There is no salted caramel, just caramel, so that's pretty misleading in the title (adding salt to the cookie is not salted caramel); and 2) the recipe should signify "soft" caramels like Kraft or Werther's soft. Werther's regular caramels are hard.  -  13 Feb 2018  (Review from Allrecipes US | Canada)

    by
    0

    I followed the recipe exactly but used the Kraft caramel baking chips instead of cutting my own, which worked extremely well! Just mixed them in along with the chocolate chips and they turned out perfectly. I made two batches and the first I baked to normal doneness, but they got hard after the first day. Second batch I took out early and they remained chewy the whole time, although they only lasted about 4 days since everyone loved them so much! Definitely adding these to my Christmas cookie collection as they’re a favorite for several of our family members, including me.  -  09 Jan 2018  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate