Category Archives: Salted Caramel

Salted Caramel Chocolate Chip Cookies

Halloween is right around the corner and I have no idea what I want to be.

I was reading Joy’s blog today and all I could think the whole time was, “Thank GOD.”

Her post was all about how slutty costumes are no bueno and I couldn’t agree more.

Living in the dorms, it’s almost impossible to get away from slutty costumes.  I just have absolutely no desire.  I mean it’s your one night of the year to be whatever you want.  Why would you pick something slutty?  I just don’t get it.

First of all, they’re just not cool. And they’re completely unoriginal.  And weird.  I saw a “sexy Spongebob” costume. Isn’t that just stupid?  Why would you want to turn completely innocent things, sexy?

So, if you want to be something unique for Halloween, don’t dress slutty.

I’m done ranting, now on to things that are actually cool.  Cookies.

I am obsessed with Starbucks’ Salted Caramel Frappuccino.  It’s amazing.  It’s fall in a cup.  I had to make it in cookie form, which is a bad idea if you don’t want to be on sugar overload because that’s exactly what happened to me.  These are amazing!  The only problem I had with them was that they stuck to the well oiled pan, so I definitely suggest using parchment paper.

Salted Caramel Chocolate Chip Cookies


1 cup (2 sticks, 8 ounces) unsalted butter, very soft
1 cup (7 1/2 ounces) packed brown sugar
3/4 cup (5 1/4 ounces) granulated sugar
1 teaspoon salt
2 teaspoons vanilla
1/8 teaspoon almond extract
1 large egg
1/2 teaspoon baking soda
2 3/4 cups (11 5/8 ounces) All-Purpose Flour
1 1/2 cups (9 ounces) chocolate chips

1 1/2 cups chopped caramels

1 1/2 teaspoons sea salt


  1. Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well. Add the egg and stir until well blended. Add the baking soda and flour, mixing until blended. Stir in the chocolate chips and caramels.
  2. Scoop rounded teaspoons of dough onto light-colored baking sheets. Flatten into disks, using gentle pressure from your fingers.  You can also flatten with the bottom of a cup or something.  Sprinkle a little pinch of salt on each of the cookies.
  3. 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. Remove the cookies from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely.