It’s that time of year! Time to bake some delicious cookies for Santa (and friends, of course. Oh okay, and for me!) I don’t bake sweets often, but when I do I like quick and easy recipes. That’s how I created this simple Salted Caramel Chocolate Chip Cookie recipe. I can’t take all the credit, because Betty Crocker did most of the work by making the mix ;-). But, I dressed it up a little with some sea salt and Wether’s Original caramels. Oh and I enlisted the help of my boys (who never turn down the opportunity to make cookies.)
- Betty Crocker Chocolate Cookie Mix (Gluten Free or Regular) makes approx. 24 cookies
- Bag of Werther’s Original chewy caramels
- 1 tsp. Sea Salt
- 1 Egg
- 1 Stick of butter
Having a mixer and a chopper makes this cookie making event even easier!
Unwrap the caramels. I used approximately 1 bag per cookie mix.
Cut the caramels into small pieces. Let the kids smack the chopper for extra fun (hold the base and let them smack the top.) Set aside the caramels.
Pour mix into mixing bowl.
Add softened butter and egg.
Mix in 1 tsp full of sea salt. Add more if you like it super salty.
Mix cookie dough in mixer until it forms a big clump. Stop the mixer and pour in half the caramels. Mix the caramels in and stop the mixer again and add the rest of the caramels.
Spoon out teaspoon size balls onto a cookie sheet. Follow the package directions depending on your oven and trays.
I love how they like to watch the cookies spread and can hardly wait until the cookies are ready!
Remove the cookies when the edges start to turn golden brown. Don’t worry if they look soft, they’ll continue to bake.
Let the cookies cool for a few minutes before removing them from the tray. Be sure to eat them while they are still warm!
Mmmmmm. Santa is going to love me this year!