Description
Perfectly salty and sweet cookie butter cookies with chocolate chips and pools of homemade salted caramel sauce.
Ingredients
Scale
- 1/2 C Salted Caramel Sauce
- 1/2 C (113 g) Salted Butter
- 1/2 C (125 g) Cookie Butter
- 1/2 C (100 g) Light Brown Sugar
- 1/2 C (100 g) Granulated Sugar
- 1 Lg Egg, at room temperature
- 1 Lg Egg Yolk, at room temperature
- 2 tsp Pure Vanilla Extract
- 1 1/2 (200 g) All Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 3/4 C Semi Sweet Chocolate Chips + extra for on top
- Flaky Salt
Instructions
- If making the salted caramel yourself, do that first so it has plenty of time to cool. Feel free to substitute a store bought salted caramel sauce that is a thick, but pourable consistency.
- For the cookies, start by melting together the butter and cookie butter in a large mixing bowl. Microwave in 30 second increments and whisk until smooth.
- Add in the sugar and brown sugar, whisk to combine.
- Add the egg, egg yolk, and vanilla extract. Whisk for 1-2 minutes, or until the mixture lightens slightly in color and develops a glossy texture.
- Fold in the flour, baking soda, and salt, until mostly combined with a few streaks of flour remaining.
- Fold in the chocolate chips and any remaining streaks of flour.
- Chill the dough uncovered for 30 minutes.
- Remove the dough from the fridge and use a large 3 TBSP cookie scoop to portion into 10 large cookie dough balls. Roll the dough in your hands to create a smooth ball, then use your thumb to create a large well in the center of the cookie dough.
- Pour 1 1/2 tsp of the cooled salted caramel sauce into the well, then gently press the dough up and around the salted caramel. Kind of tucking it in, but leaving some exposed.
- Place the caramel filled cookie dough balls back into the fridge uncovered for at least 30 minutes, up to 3 hours. We need both the cookie dough and the caramel to be very cold. (*you can leave them in the fridge overnight, but be sure to cover the dough so that it doesn’t dry out.)
- When ready to bake, preheat the oven to 350 and line two cookie sheets with parchment paper.
- Bake 5 cookies per cookie sheet leaving plenty of room for them to spread. Bake for 15-16 minutes, or until the edges start to turn a golden brown, but the centers still look slightly wet.
- Remove the cookies from the oven and bang the pan on the counter 2-3 times to encourage the cookies to flatten and spread. Use a rubber spatula to scoot any runaway edges back into place.
- Top with extra chocolate chips and a sprinkle of flaky salt!
- If some of the caramel runs down the side its ok! Just use your rubber spatula to scoot it back to the edge of the cookie and it will crisp up and caramelize even more and create the perfect bite.
- Let the cookies cool on the hot cookie sheet for about 10 minutes, and enjoy.
Notes
- Creating tall cookie dough balls with narrow deep wells will help the caramel stay in the center as the cookies bake.
