Perfect with cold weather, candles, and loose-fitting pants.
Here’s the thing: I hate cooking, but I love baking. I look for excuses to bake cookies, or pumpkin bread (I’ll share my favorite pumpkin-banana bread recipe later), or brownies, or pretty much anything sweet. And I love getting seasonal with it. I have a Pinterest board titled “holiday inspo” and sometimes wish I could do nothing but try out the festive recipes on it. Anyhoo, I recently decided it was high time to make some sort of salted caramel treat (I associate salted caramel with fall and winter—anyone else?), and somehow landed on All Recipe’s Salted Caramel Chocolate Chip Cookie recipe. I incorporated white chocolate chips into mine, because I find joy in seeing what sort of random things I can add into cookies. (Mini anecdote: I lived in NYC during Hurricane Sandy, and the storm hit right after my roommates and I threw a Halloween party. In a genius, stranded-in-our-apartment-with-endless-time-on-our-hands moment, I baked cookies filled with at least seven different varieties of leftover Halloween candy. They were unbelievable, and we ate every last cookie.) Though the cookies in this blog post aren’t quite that inventive or amazing (No cookies ever will be. Those were my peak.), they’re still delicious and I highly recommend giving them a go.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt (plus more for coating the caramels/topping the cookies)
- 1 3/4 cups brown sugar
- 1 cup butter (I honestly rarely make a conscious salted vs. unsalted decision. Just go with your gut), softened
- 1/4 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract (I rarely actually measure vanilla; I love it so I’m not wary of adding too much. But if you want to be precise, 2 tsp is good.)
- Chocolate chips (I never measure chocolate chips, or candy, for inclusion in cookies. Add a few or add a ton. You do you.)
- White chocolate chips
- Approximately 18 unwrapped caramel candies, cut into 6 or so small pieces
- Preheat oven to 350 degrees.
- Whisk flour, baking soda, and salt in a bowl
- Beat brown sugar, butter, and sugar in a bowl using an electric mixer until creamy.
- Beat in eggs, one at a time, until blended.
- Beat in vanilla.
- Gradually add in flour mixture, until just combined.
- Add chocolate chips and white chocolate chips: You can either add them together, for combo cookies, or separate out half the dough and make half of the batch with chocolate chips and the other half with white chocolate.
- Arrange dough on cookie sheet in desired cookie-size balls.
- Roll each caramel piece in sea salt, and press 3 or so pieces into each dough ball.
- Bake in 350-degree preheated oven until edges are golden brown, about 13 to 15 minutes.
- If you’re going for extra-salty, sprinkle some extra sea salt on cookies immediately after removing them from the oven.
- Transfer to wire rack to cool.
- Try not to eat the entire batch in one sitting. (Or do. YOLO.)