I was craving cookies over the rainy weekend and wanted to jazz up my standard chocolate chip cookie recipe. I found some Nestle caramel chips in the supermarket and thought a salted caramel cookie would be a winner!
These cookies are so easy to prepare and the dough can be pulled together in under 10 minutes. Sometimes I make a double batch and roll the remainder into a log, cover well with cling film and freeze for future cooking baking times.
I reduced the sugar in these cookies as the caramel chips are very sweet. You can add more salt (or even less) to taste, but I love the contrast of the sweet caramelised bits and the occasional crunch of salt. Delicious!
Please try very hard not to eat all the cookie dough, I often end up getting only 19 cookies from this batch into the oven due to the irresistible powers of raw cookie dough ;)
Leave these babies to cool on a wire rack for 10 minutes before serving. If you have any left (it rarely happens in my household), they can keep in an airtight container for up to 5 days.
- 140 g butter room temperature
- 1 cup brown sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1½ cups plain flour
- 1 tsp sea salt + extra to sprinkle on top
- ½ tsp baking powder
- ½ tsp baking soda
- 250 g Nestle caramel chips
- Preheat oven to 170°C. Cream the butter and sugar for at least 5 minutes until the mixture becomes light and fluffy.
- Add the egg and vanilla extract and beat well.
- Add caramel chips, flour, salt, baking soda and baking powder. Beat on low speed until just combined (don’t overwork the mixture or it can become tough).
- Dollop tablespoon sized balls of cookie dough onto lined baking trays. Sprinkle each cookie with a bit more sea salt.
- Bake until cookies are golden around the edges, around 12-14 minutes.
What’s your favourite type of cookie recipe to bake?