I don’t say this lightly, these are by far the best cookies you will ever taste. As someone who doesn’t like chocolate (jaws drop in astonishment and people are constantly trying to convince me that maybe I’ve never HAD good chocolate, or maybe I just don’t like MILK chocolate… No people, I literally hate ALL chocolate.) So I have never been able to appreciate that craving one can get for a moist, chewy, delicious cookie. To me, a cookie is a cookie, no big deal. Until I made these for the first time. Then I finally understood the danger of keeping butter, flour & sugar stocked in my pantry.
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 cup brown sugar
1/3 cup caramel sauce
1 tbs vanilla
3 3/4 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cups white chocolate chips
1 bag Werther’s chewy caramels, cut into pea size pieces
Kosher sea salt, for sprinkling
Set oven to 350 degrees. Beat together the butter, sugar & brown sugar with an electric mixer until fluffy. Mix in the caramel sauce & the vanilla. Add the eggs one at a time & mix until combined.
In a different bowl, mix together the flour, salt and baking soda. Slowly add flour mixture to your wet ingredients, blending until combined. With a spatula, gently fold in the white chocolate chips & caramel bits. Keep dough cool in the fridge until you’re ready to bake.
Scoop a spoonful of cold dough & roll into a ball. Place on a parchment paper lined baking sheet. Sprinkle with a pinch of sea salt. Bake for 12-15 minutes or until golden around edges. Remove and let cool for 5 minutes then transfer to wire rack.
Tip: For fluffier, chewier cookies, I pop the cookie sheet of dough balls into the fridge for 3 minutes before putting them in the oven to bake. The extra cold dough makes the cookies lighter & fluffier. If you want flatter more crunchy cookies, skip this step :)
You could easily modify this by adding chocolate chips instead of white chocolate, or even some broken up salted pretzel pieces might be tasty!
Recipe adapted from here.