Caramel Chocolate Chip Cookies

Name: Caramel Chocolate Chip Cookies
Yield: 12 Large Cookies
Ingredients: 1 cup unsalted butter, room temperature; 1 cup brown sugar, packed; ½ cup white granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; 1 teaspoon baking soda; 1 teaspoon salt; 2 ½ cups all-purpose flour; 2 cups semi-sweet chocolate chips, we used Guittard chips; Peter’s caramel

We’re always excited to share one more way to use our beloved Peter’s Caramel. This recipe is a fun mix of a rich flavors and textures.

We used a classic chocolate chip cookie recipe, but spiced it up by adding chunks of caramel into the cookie dough. Then once the cookies are baked and out of the oven, you add a some more caramel to the tops with and finish it all of with just a light dusting of Diamond Kosher sea salt. Mmmmm. Rich, chewy, chocolatey, slightly salty, delicious cookies.

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Caramel Chocolate Chip Cookies

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Serves: 12 Large Cookies

Ingredients

1 cup unsalted butter, room temperature

1 cup brown sugar, packed

½ cup white granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 teaspoon baking soda

1 teaspoon salt

2 ½ cups all-purpose flour

2 cups semi-sweet chocolate chips, we used Guittard chips

Peter’s caramel

Instructions

1

Beat butter and sugars together for 2 minutes on high until light and fluffy. Add in vanilla, add eggs one at a time. Mix on medium-high for 1 minute until combined. Scrape the side of the bowl.

2

Add in baking soda, salt, and 1 cup of flour and mix. Slowly add in the remaining 1 ½ cups of flour and mix until cookie dough is formed. Dough may be slightly thick. Stir in chocolate chips.

3

Place a piece of parchment paper on a cookie sheet. Scoop out one ball of dough using a cookie scoop, we used a #20 scoop for a larger cookie. Flatten the dough and add a ½” x ½” cube of Peter’s Caramel to the center, wrap the dough around the caramel to make a ball. Place the dough ball on the cookie sheet. Repeat until all the dough is used.

4

Chill the dough balls for at least two hours, or overnight, to ensure the caramel will not leak out. Place the dough balls out for at least 20 minutes before baking. Preheat the oven to 350°F. Place parchment paper on two cookie sheets. Arrange the dough balls onto the cookie sheets, if making a larger cookie arrange 6 cookies on each cookie sheet.

5

Bake for 13-15 minutes until the edges are golden brown and the center is slightly underdone. As soon as the cookies are out of the oven, add sea salt and a few small pieces of caramel to the top of each cookie. Allow cookies to sit for 5 minutes before transferring to a cooling rack.