I don’t typically crave sweets– give me a loaf of bread over a cake any day! However this weekend, it was cold and I was craving something sweet and salty…and I’ve been more than a little hooked on Starbucks salted caramel mochas (with half the syrup) for a couple of months now. It was way too cold for me to get out and drive to Starbucks, so I improvised and decided to make my own salted caramel concoction.
If found this recipe on GiveMeSomeOven and modified it a bit to compensate for the ingredients I didn’t have on hand. The cookies turned out so great, I had to share them with you!
- 1 cup (2 sticks) butter
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (I often use finely ground old-fashioned oatmeal in place of flour. It’s easy, just put the oatmeal into a food processor.)
- 2/3 cup unsweetened cocoa powder (or dark chocolate cocoa powder)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- coarse sea salt
- *Jar of Hersehy’s Caramel Sundae Topping
- 1 (11 oz.) bag Kraft caramel bits
- 1 cup semi-sweet or dark chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine butter, sugar, eggs and vanilla. Beat until fluffy. Add flour, cocoa, baking soda and salt. Mix well.
*I did not add the chocolate chips and caramel chips, but if you’re planing to, mix in the chocolate and caramel chips.
Drop tablespoonfuls onto a greased cookie sheet or baking stone.
Bake at 350 degrees for 8-10 minutes (I like mine a little gooey).
*If you’re using Hershey’s Caramel Sundae Topping, while the cookies are baking, heat sundae topping in the microwave for 45 seconds.
As soon as the cookies come out, use a teaspoon to drizzle caramel over the hot cookies, then sprinkle coarse sea salt over the top of the cookies.
Sign up for the CDLLife Newsletter
Subscribe to our mailing list and get today's top trucking news delivered to your inbox.