Salted Caramel Crunch Cookies Recipe Recipe For Stuffed

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SALTED CARAMEL CHOCOLATE CHIP COOKIES



Salted Caramel Chocolate Chip Cookies image

I had a craving for chocolate chip cookies with caramel chunks. All I had on hand for salt was coarse salt and, much to my surprise, the result was delicious.

Provided by tahoegirl

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 10

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse salt
1 ¾ cups brown sugar
1 cup unsalted butter, softened
¼ cup white sugar
2 eggs
2 teaspoons vanilla extract
2 cups chocolate chips
18 unwrapped caramel candies (such as Werther's®), each cut into 6 pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk flour, baking soda, and salt together in a bowl.
  • Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
  • Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
  • Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

Nutrition Facts : Calories 178 calories, Carbohydrate 24.9 g, Cholesterol 24.1 mg, Fat 8.6 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 104.7 mg, Sugar 15.7 g

CRUNCHY CARAMEL COOKIES



Crunchy Caramel Cookies image

You decide! Make these crunchy, chewy caramel cookies with nuts, coconut, toffee chips or chocolate chips.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 26m

Yield 60

Number Of Ingredients 9

2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
3 cups Betty Crocker™ mashed potatoes
1/2 cup butter or margarine
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs, slightly beaten
1/2 cup chopped, nuts, flaked coconut or toffee or chocolate chips of choice

Steps:

  • Heat oven to 350°F. Stir together flour and baking soda; set aside. Reserve 1 cup of the mashed potatoes (dry). Microwave butter in large microwavable bowl uncovered on High until melted. Stir in sugars, flour mixture, vanilla, eggs, remaining 2 cups mashed potatoes (dry) and the nuts. Let dough stand 5 minutes.
  • Shape dough into 1-inch balls; roll balls in reserved mashed potatoes (dry), pressing firmly so potatoes stick to balls. Place 2 inches apart on ungreased cookie sheet.
  • Bake 9 to 11 minutes or until golden brown. Immediately remove from cookie sheet. Cool completely on wire rack.

Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, ServingSize 1 Serving, Sodium 45 mg

SALTED CARAMEL PRETZEL CRUNCH BARS



Salted Caramel Pretzel Crunch Bars image

Shortbread, caramel, pretzels, and chocolate meet to create these completely addicting salted caramel pretzel crunch bars.

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 11

10 Tablespoons (1 stick plus 2 Tbsp or 145g) unsalted butter, slightly soft (see important note!)*
1 cup + 2 Tablespoons (141g) all-purpose flour (spoon & leveled)
1/4 cup (50g) granulated sugar
1/4 teaspoon salt
1 large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 cup (240ml) salted caramel sauce (the full recipe)
1 cup (50-60g) chopped pretzels
6 ounces chopped semi-sweet chocolate (or 1 cup (180g) semi-sweet chocolate chips)*
2 teaspoons coconut oil
optional: sea salt

Steps:

  • Preheat the oven to 350°F (177°C). Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the flour, sugar, salt, egg yolk, and vanilla extract and beat on high speed for 2 minutes until crumbly. Get your hands in there to make the dough come together. Press tightly into prepared pan. Press pretzel pieces evenly on top. Bake for 20 minutes. Allow to cool completely before adding the caramel (I stick it in the refrigerator to speed this up).
  • Prepare caramel and wait for it to cool until it slightly thickens. Pour/spoon over crust. Allow to cool and set completely before topping with chocolate. Again, I stick it in the refrigerator to speed it up.
  • Melt the chocolate and coconut oil in the microwave in 15 second increments, stopping and stirring until completely melted. Pour over cooled caramel. Top with sea salt. Stick in the refrigerator to cool completely.
  • Lift the parchment paper out of the pan using the overhang on the sides and cut into squares. Store in an airtight container at room temperature for up to a week.

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