Loaded Salted Caramel Soft Batch Cookies
Thick, soft cookies packed with milk chocolate chips and chopped caramel candies and topped with flaky sea salt.
Equipment
- Stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop
- Cooling rack
Ingredients
Main Ingredients
- 1 cup unsalted butter room temperature, 2 sticks
- 1 cup granulated sugar
- ½ cup dark brown sugar
- 2 tsp pure vanilla extract
- 2 large eggs room temperature
- 3 cup all purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup milk chocolate chips
- 1 cup chocolate covered caramel candies roughly chopped
- 1 tsp flaky sea salt for sprinkling
Instructions
Cooking
- Heat and line. Heat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Make the dough. Cream the butter and sugars for 2 minutes, mix in the vanilla and eggs, then mix in the flour, baking soda, and salt until just combined.
- Add mix ins. Stir in the chocolate chips and chopped caramel candies on low speed.
- Shape. Roll 3 tablespoon portions into balls, set them 2 inches apart, and top with a few extra chips, candy pieces, and flaky salt.
- Bake. Bake for 10 to 11 minutes until the edges are set and the centers look soft, then cool on the sheet for a few minutes.
Notes
Substitutions: Chopped soft caramels can replace the caramel candies, and semisweet chips can replace the milk chocolate chips.
Tips: Chop the candies small and chill the dough balls if your kitchen is warm.
Storage: Keep at room temperature for up to 4 days or freeze for up to 3 months.