I have developed a huge love for salted caramel over the last year or so…and I have always loved chocolate chip cookies and turtle candies. So I created this recipe, which combines all 3 into one chewy cookie. There’s just something about sweet and salty together….ahhh!
These are as simple to make as chocolate chip cookies. Beat the eggs and additional egg yolk. Add sugars and cream together then stir in butter and vanilla . Beat in flour, baking soda, cornstarch and salt. Then stir in pecans, chocolate chunks and caramel bits. Refrigerating the dough is important and really makes it so the cookies don’t go flat. Plus, it makes the dough easier to work with! I use my cookie scoop to scoop the dough into uniform balls. I actually finish rolling them into actual balls with my hands, as pictured and place on a greased or parchment lined cookie sheet and bake for 9 min. in a 375* oven.
Ovens vary greatly in how hot they get and how fast they cook, so watch them closely for the first batch until you figure out how long to cook them for future batches. You WANT the cookies to look a little under-baked when you get them out of the oven. We want a gooey, chewy cookie! If you don’t like ’em gooey, then by all means, cook a little longer. 🙂 If they are still a little poofy, I use a spatula to gently flatten the ones a little bit so the salt will stay on the cookies. Then sprinkle with a little more coarse salt. You can use sea salt, or coarse Kosher salt, whichever you prefer.
Let them sit on the cookie sheet for 5 min. and then move to a cooling rack to cool…..unless you just want to eat them up while they are still warm, which I totally suggest!
*I sometimes refrain from cooking all of the cookies at one time or make a double batch and freeze some “dough balls” in a freezer-safe container. That way I can enjoy this chocolatey-caramely goodness (I just add a minute or 2 to baking time) on a whim without any work or mess!
| Prep Time | 20 min |
| Cook Time | 9 min |
| Passive Time | 1 hour |
| Servings |
cookies
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- 1 c. butter melted, 2 sticks
- 1 c brown sugar
- 3/4 c white sugar
- 2 eggs + 1 egg yolk
- 2-1/2 tsp Vanilla
- 3 c flour
- 1 1/4 tsp. coarse salt
- 1-1/4 tsp baking soda
- 1-1/2 tsp corn starch
- 1/2 c chopped pecans
- 1-1/2 c chocolate chunks or or chips
- 1 c kraft caramel bits
Ingredients
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- Beat eggs and egg yolk.
- Add sugars and cream together and mix until well-incorporated.
- Add melted butter and vanilla and mix well.
- Mix in flour, baking soda, corn starch and salt.
- Stir in nuts, chocolate chunks (chips) and caramel bits.
- Refrigerate for at least one hour or over night.
- To bake: Roll 2 Tbsp dough into a ball. Bake in 375* oven for 9 min.
- Cookies will look a little under baked (especially in the middle), but the sides should be more firm.
- Upon removing from oven, immediately sprinkle with more coarse salt. Let cookies sit on cookie sheet for 5 min., then move to cooling rack.
This Looks absolutely delicious!
They are….you’ll have to try them sometime! 😉