I make a cookie bar that has similar ingredients to this recipe so I was intrigued by this recipe. After making them, I think I do prefer the bars since the caramel stays soft and the caramel in these cookies got a bit hard. These were still awesome though and I will definitely make them again 🙂 Also, this was my first time using cornstarch in a cookie batter and I’m officially a fan! The cookies just had a different element to them and they were so pretty and rustic looking 🙂
– 2 cups all-purpose flour
– 2 tsp. cornstarch
– 1 tsp. baking soda
– 1/2 tsp. salt
– 3/4 cup unsalted butter, room temperature
– 1 cup brown sugar
– 1/4 cup granulated sugar
– 1 egg
– 2 tsp. vanilla extract
– 1 1/2 cups semi sweet chocolate chips
– 3/4 cup caramel bits
Preheat oven to 350F. Grease two baking sheets or line them with silpat baking mats, set aside.
In a medium bowl, whisk the flour, cornstarch, baking soda, and salt together, set aside.
In the bowl of your stand mixer, cream together the butter and granulated and brown sugars together until creamy. Add the egg, and vanilla and beat until combined. Then gradually add in the dry mixture a little at a time.
Remove the bowl from the mixer and stir in the chocolate chips and the caramel bits. Using a cookie scoop or a large kitchen spoon, scoop cookie dough balls onto the prepared baking sheets.
Bake for about 10 minutes, or until the edges are golden brown. Let the cookies rest on the baking sheets for about 2-3 minutes, you want the caramel and chocolate chips to firm up a bit so your cookies don’t fall apart. Once they are a bit firmer, remove them carefully to cooling racks and let them cool the rest of the way.
Serve warm with a big glass of milk!