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Salted Caramel Chocolate Bliss Cookies

These Salted Caramel Chocolate Bliss Cookies combine rich chocolate, gooey caramel, and a hint of sea salt for a delightful treat that's perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup unsalted butter, softened For best results, use room temperature butter.
  • 1 cup brown sugar, packed Light or dark brown sugar can be used.
  • 1/2 cup granulated sugar
  • 2 large eggs Large eggs are preferred for proper binding.
  • 2 teaspoons vanilla extract Use pure vanilla extract for best flavor.
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup semi-sweet chocolate chips You can substitute with dark chocolate if desired.
  • 1/2 cup caramel sauce Store-bought or homemade can be used.
  • to taste extra sea salt for sprinkling This enhances flavor, so use generously.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and sea salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  5. Fold in the chocolate chips.
Form & Bake
  1. Using a cookie scoop or your hands, scoop out about 2 tablespoons of dough and roll it into a ball.
  2. Make a small indentation in the center of each ball and fill it with about half a teaspoon of caramel sauce. Cover the caramel with another small piece of dough and pinch it closed.
  3. Place cookies on a baking sheet lined with parchment paper, spaced about 2 inches apart.
  4. Bake for 10-12 minutes, or until golden brown around the edges and still soft in the middle.
  5. Sprinkle extra sea salt on top as soon as they come out of the oven. Let cool briefly before transferring to a cooling rack.

Notes

Chill the dough for about 30 minutes before baking to deepen flavors and prevent spreading. If your caramel sauce is too thick, warm it slightly in the microwave for easier pouring.