Salted Caramel Chocolate Chip Cookies

It’s been a while since I’ve shared a cookie recipe!  

Have you tried Starbucks’ Salted Caramel Frappuccino?  I loooove them. If you haven’t tried one, now is the perfect time since it’s finally starting to get hot out.  It’s been such a mild summer and I’m not complaining (I pay the air bill at our house).  Anyway, I thought it would be a good idea to transform their drink into a cookie.

If you love sweet and salty combinations, you’ll definitely love these cookies.  I suggest freezing the caramels first and really oiling your parchment paper/silpat/pan before baking.  The caramel gets stuck to the pan easily.

Salted Caramel Chocolate Chip Cookies

Ingredients:
1 cup (2 sticks, 8 ounces) unsalted butter, very soft
1 cup (7 ½ ounces) packed brown sugar
¾ cup (5 ¼ ounces) granulated sugar
1 teaspoon salt
2 teaspoons vanilla
1/8 teaspoon almond extract
1 large egg
½ teaspoon baking soda
2 ¾ cups (11 5/8 ounces) All-Purpose Flour
1 ½ cups (9 ounces) chocolate chips
1 ½ cups chopped caramels
sea salt

Directions:
1. Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well.
2. Add the egg and stir until well blended.
3. Add the baking soda and flour, mixing until blended.
4. Stir in the chocolate chips and caramels.
5. Scoop rounded teaspoons of dough onto light-colored baking sheets (the light color will prevent the caramel from burning).
6. Flatten into disks, using gentle pressure from your fingers.  You can also flatten with the bottom of a cup or something.  
7. Sprinkle a little pinch of sea salt on each of the cookies.
8. Bake the cookies in a preheated 375°F oven for 10-12 minutes, until the bottoms and edges are lightly browned; the tops shouldn’t brown, they should still be slightly gooey.
9. Remove the cookies from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely.  

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