At Christmas time, I found Hershey’s Sea Salt Caramel Chips which were new to me and put them aside while I was baking my standard Christmas favorites. My daughter and I were going to attend an Appalachian “Ringin’ in the New Year” event and something was needed for potluck dinner. There never seem to be enough cookies for children at these dinners, so I thought I would try out the new chips.
There was a recipe on the package which may be very good but it was for a chocolate cookie and I wanted a vanilla cookie that would be easy to pick up, not crumbly and that would not spread out too much. I adapted the recipe to meet these requirements and thought the cookies were delicious. My younger daughter is not given to lavish praise and when she rated them “fabulous”, I figured I had a winner. They went very fast at the dinner.
Salted Caramel Chip Cookies
- Servings: Approx. 40 cookies
½ cup (one stick) butter or margarine, softened
¾ cup packed light brown sugar
½ cup granulated sugar
1 tsp. vanilla extract
½ tsp. baking soda
¼ tsp. salt
2 cups all-purpose flour
1-2/3 cups (10 oz. pkg.) Sea Salt Caramel Baking Chips (Hershey)
In a large mixer bowl, cream the butter/margarine, brown sugar and granulated sugar. Beat in the vanilla, soda, salt and egg.
Gradually add and mix in the flour and chips.
Drop by tablespoon onto parchment covered baking sheets and flatten cookies very slightly. Bake in a preheated 350 degree oven for approximately 9 minutes until cookie is set. Do not overbake.
Cool slightly, remove to wire rack to cool.
Makes about 4 dozen cookies.