Happy fall y'all! In honor of the first day of fall I treated myself to a pumpkin spice latte and a couple of these amazing salted caramel chocolate chip cookies. They're like an explosion of chocolaty, caramelly, salty fall goodness!
The original recipe I found on Pinterest had too many steps and involved chilling the dough. Ain't nobody got time for that! I wanted cookies ASAP! No time for chilling! So I used my tried and true world's best chocolate chip cookie recipe with a couple of tweaks.
I added caramel pieces along with the chocolate chips. I would suggest buying the nicely chopped little caramel pieces you find on the baking aisle at your local grocery store. Again, I wanted cookies ASAP with no time for a trip to the store, so I took some caramels I had and chopped them up. Yes, I was desperate, but it worked.
As soon as I pulled them out of the oven I dusted them with a smidge of crushed sea salt. It tasted like a salted caramel mocha people! Oh my goodness.
Salted Caramel Chocolate Chip Cookies
1 stick of butter
3/4 cup of butter flavored Crisco
1 cup brown sugar
1 cup white sugar
2 t vanilla
2 eggs
3 1/2 cups flour
1 t salt, baking soda and baking powder
1 bag chocolate chips (1 1/2 cups)
1 cup brown sugar
1 cup white sugar
2 t vanilla
2 eggs
3 1/2 cups flour
1 t salt, baking soda and baking powder
1 bag chocolate chips (1 1/2 cups)
1 cup caramel pieces
Sea salt
Mix ingredients (I just throw the wet ingredients in my KitchenAid, then add the dry and blend. If the dough is too sticky, add a bit more flour...you should be able to pick it up without it sticking to everything)
Bake at 325 for 10-12 minutes
Remove from oven and dust with sea salt.
Cool one minute and remove to rack (unless your family is eating them right off the cookie sheet!)
Excuse me while I wipe the crumbs off my keyboard.
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