Salted Caramel Potato Chip Cookies Recipe By Tasty

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SALTED CARAMEL POTATO CHIP COOKIES RECIPE BY TASTY



Salted Caramel Potato Chip Cookies Recipe by Tasty image

Here's what you need: salted butter, sugar, vanilla, flour, potato chip, caramel candies, heavy cream, coarse sea salt

Provided by Tasty

Categories     Desserts

Yield 12 cookies

Number Of Ingredients 8

1 cup salted butter, 2 sticks, room temperature
½ cup sugar
1 teaspoon vanilla
1 ½ cups flour
1 cup potato chip, finely crushed
25 caramel candies
¼ cup heavy cream
½ teaspoon coarse sea salt, to taste

Steps:

  • In a bowl, mix butter, and sugar until very fluffy (about 10 minutes).
  • Add vanilla and half of the flour. Mix. Add the rest of the flour. Mix.
  • Preheat oven to 350°F (180°C).
  • Stir in potato chips, and roll dough into 1-inch (2 ½ cm) balls.
  • Bake for 15-20 minutes, until the edges turn brown.
  • In a saucepan, melt the caramels with the heavy cream.
  • Drizzle over cookies, and immediately top with coarse sea salt.
  • Enjoy!

Nutrition Facts : Calories 665 calories, Carbohydrate 96 grams, Fat 29 grams, Fiber 2 grams, Protein 4 grams, Sugar 82 grams

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

SALTED CARAMEL RECIPE BY TASTY



Salted Caramel Recipe by Tasty image

Here's what you need: sugar, butter, double cream, sea salt

Provided by Ellie Holland

Categories     Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 4

200 g sugar
½ cup butter
½ cup double cream
½ teaspoon sea salt

Steps:

  • In a large saucepan, gently melt the sugar over a low-medium heat, swirling the pan consistently until it reaches a golden amber colour.
  • Stir in the butter until melted.
  • Stir in the double cream and allow to boil for 1 minute.
  • Stir in the sea salt and then remove from the heat.
  • Allow to cool before pouring in a clean, sterilized jar.
  • Store in the fridge for up to 2 weeks.
  • Nutrition Calories: 1459 Fat: 166 grams Carbs: 8 grams Fiber: 0 grams Sugars: 9 grams Protein: 5 grams
  • Enjoy!

Nutrition Facts : Calories 308 calories, Carbohydrate 0 grams, Fat 35 grams, Fiber 0 grams, Protein 1 gram, Sugar 1 gram

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Provided by Alvin Zhou

Categories     Desserts

Time 1h5m

Yield 12 cookies

Number Of Ingredients 10

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

Steps:

  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  • Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  • Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Cool completely before serving.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

SALTED CARAMEL BROWNIE COOKIES RECIPE BY TASTY



Salted Caramel Brownie Cookies Recipe by Tasty image

Turn a box of brownie mix into soft, chewy, and decadent cookies with a caramel surprise hidden inside.

Provided by Katie Aubin

Categories     Bakery Goods

Time 17m

Yield 12 cookies

Number Of Ingredients 7

1 box brownie mix
2 teaspoons baking powder
½ cup all purpose flour
¼ cup vegetable oil
2 large eggs
12 chewy caramel candies
flaky sea salt, to taste

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 baking sheets with a nonstick baking mat or parchment paper.
  • In a large bowl, whisk together the brownie mix, baking powder, and flour. Add the vegetable oil and eggs and beat with an electric hand mixer until well combined.
  • Scoop out 2 tablespoons of the dough and flatten into a disc. Add a caramel candy to the center and roll the dough around it to cover. Place on a prepared baking sheet and repeat with the remaining dough and candies, spacing the cookies evenly.
  • Bake the cookies for 10-12 minutes, until crispy on the edges and crinkly on top. Remove from the oven and sprinkle with flaky sea salt while still hot. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack.
  • Enjoy!

Nutrition Facts : Calories 474 calories, Carbohydrate 73 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, Sugar 59 grams

SALTED CARAMEL COCONUT COOKIES RECIPE BY TASTY



Salted Caramel Coconut Cookies Recipe by Tasty image

Here's what you need: sliced almond, sweetened coconut flakes, all purpose flour, kosher salt, unsalted butter, sugar, vanilla extract, large egg, caramel candy, heavy cream, flaky sea salt, chocolate ganache

Provided by Pierce Abernathy

Categories     Desserts

Yield 18 cookies

Number Of Ingredients 12

6 oz sliced almond
6 oz sweetened coconut flakes, divided
1 ½ cups all purpose flour
½ teaspoon kosher salt
8 tablespoons unsalted butter, room temperature
½ cup sugar
½ teaspoon vanilla extract
1 large egg
4 oz caramel candy
3 tablespoons heavy cream
flaky sea salt, for sprinkling
½ cup chocolate ganache, for drizzling

Steps:

  • Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
  • Add the sliced almonds and 3 ounces of the coconut flakes to the prepared baking sheet and toast for 15 minutes, or until golden and fragrant.
  • Increase the oven temperature to 350˚F (180˚C). Line 2 baking sheets with parchment paper.
  • Add the toasted coconut and half of the toasted almonds to a food processor and process until broken down into fine crumbs.
  • Add the flour and salt, and process until combined.
  • In a medium bowl, combine the butter, sugar, and vanilla, and beat with an electric hand mixer until fully combined and the sugar is dissolved.
  • Add the egg and beat to incorporate.
  • Fold in the flour mixture with a rubber spatula until no dry spots remain.
  • Divide the dough into 18 equal balls and arrange 9 on each baking sheet.
  • Using the bottom of a wooden spoon, poke a hole in the center of each dough ball.
  • Chill the dough balls for 30 minutes.
  • In a small bowl, combine the reserved toasted almonds with the remaining 3 ounces of coconut flakes. Mix with a fork to combine.
  • Roll the chilled dough balls in the almond coconut mixture to coat the outside.
  • Bake the cookies for 12 minutes, or until set. Let cool completely.
  • In a small pot over low heat, combine the caramel candies and heavy cream. Cook, stirring frequently, until melted. Remove from the heat.
  • Fill the centers of each cookie with the caramel mixture.
  • Drizzle melted chocolate over the cookies, then sprinkle with flaky sea salt.
  • Enjoy!

Nutrition Facts : Calories 240 calories, Carbohydrate 24 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, Sugar 14 grams

SALTED CARAMEL CHOCOLATE CHIP COOKIES FROM REYNOLDS® PARCHMENT PAPER



Salted Caramel Chocolate Chip Cookies from Reynolds® Parchment Paper image

A delightful twist on a family favorite. These cookies incorporate sweet caramel-filled chocolate candies, dark chocolate and a finishing sprinkle of sea salt for a fabulous sweet and salty combination.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 31m

Yield 33

Number Of Ingredients 14

2 ½ cups unbleached all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup dark chocolate chips
1 cup dark chocolate chips, melted
1 cup caramel-filled chocolate candies
1 teaspoon sea salt
Reynolds® Parchment Paper

Steps:

  • Preheat oven to 350 degrees F. Line a baking sheet with Reynolds® Parchment Paper and set aside.
  • Whisk together flour, kosher salt, baking powder and baking soda; set aside. Mix butter, light brown sugar and granulated sugar together with an electric mixer until light and fluffy.
  • Beat in eggs, one at a time. Add vanilla and beat. Slowly add flour mixture, mixing gently until incorporated. Fold in caramel filled chocolate candies and chocolate chips.
  • Roll 2 tablespoons of dough into a ball, covering any candies with dough so they are not exposed.
  • Place dough balls on parchment lined baking sheets. Bake cookies for 10-12 minutes. Cool cookies on baking sheet for 5 minutes and transfer parchment paper with cookies onto wire racks to cool completely.
  • Drizzle cooled cookies with melted chocolate and sprinkle with sea salt. Chill cookies until chocolate sets.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 28.1 g, Cholesterol 28.5 mg, Fat 10.4 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 150.6 mg, Sugar 13 g

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