Here to Make

Caramel Chocolate Chip Cookies

Caramel Chocolate Chip Cookie

I’ve been trying to be good, honestly I have, however the theme this week for /52weeks is guilty pleasures – which just screams for being bad.  I debated between the large range of foods I’m suppose to be avoiding right now: espresso brownies, 5 cheese manicotti, double fudge cupcakes, donuts, essentially the shopping list of every kid.  In the end I did decide to go with something sweet, but not as decadent as the Molten Lava cake that was the first runner-up.   I also decided to make my own caramel sauce in order to take things to the next level.  I had seen the caramel in slow-cooker recipe on Pinterest for months now, but had a feeling it was going to be more of a Pinfail so had blown it off.  Yesterday however I decided to finally give it a try, figuring that if it failed I had plenty of time to buy some caramel.  Success!  Total and complete success!  In order to avoid the rust rings a few people seemed to encounter I poured the sweetened condensed milk into an empty jam jar with a very secure lid.  Just popped that in the slow cooker with enough water to cover and let it go for 8hrs on low.  Once I let the caramel cool it was time to get to work on the cookie dough!

Caramel Chocolate Chip Cookies

Serves: makes 6 dozen cookies


2 1/4 cups flour

1 tsp baking soda

2 sticks butter, softened

1 cup white sugar

1 cup brown sugar

2 large eggs

3 tbsp vanilla

1/2 tsp salt

2 cups chocolate chips

1/4 cup caramel


  1. Mix together the flour and baking soda in a small bowl, set aside.
  2. In a large mixing bowl cream together the butter and sugars. Add the eggs one at a time, continue to mix well and add the vanilla and salt. Slowly add in the flour mixture and mix well.
  3. Stir in the chocolate chips.
  4. Preheat oven to 375
  5. Use parchment paper to roll out the caramel in to multiple long snake like shapes. Cut into 72 pieces, each smaller than a pencil eraser. Form the cookies into 2 inch round balls, then push the caramel in to the center, then cover with dough.
  6. Bake for 11 minutes. Enjoy!


If the caramel starts to melt from handling place in the freezer for 2 minutes, then re-roll.

I have a feel this caramel sauce would also go great with a dark chocolate cookie or turned in to a variation of a toffee cookie.  I’m going to have to forget how easy it was to make the caramel, otherwise it will become a regular occurrence which is just not a healthy thing.  These were a great treat at the end of my Downton Abbey viewing party – now just need dates for Season 4!

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