@mersgoodeats: Salted Caramel Chocolate Chip Cookies The easiest—and most indulgent—way to upgrade your classic chocolate chip cookies with a rich, gooey salted caramel twist. Trust me… these won’t last long. Try them out and tag me when you do! d’EATS Ingredients: 1/2 cup unsalted butter, browned 1/2 cup brown sugar 1/3 cup granulated sugar 2 eggs 1 tsp vanilla extract 1 1/2 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 cup salted caramel 1/2 cup milk chocolate chips 1/2 cup dark chocolate chips Salted Caramel: 1 cup granulated sugar 6 tbsp unsalted butter, softened 1/2 cup heavy whipping cream, room temperature Instructions: Start by making yourself a caramel by adding your granulated sugar to a small skillet on medium heat. Allow your sugar to dissolve fully and turn a golden amber color stirring every 30 seconds or so. Add in your unsalted butter and mixed to combined before you add in your room temperature heavy whipping cream. Turn the heat off and stir for one minute. Allow yourself to caramel too cool to room temperature. Once you’re salted caramel is room temperature up at on parchment paper and place it in the freezer for at least 15 minutes. Start by adding your browned butter, brown sugar, and granulated sugar to a large bowl. Mix until smooth and creamy. Add in the eggs and vanilla extract, then mix again until fully combined. Once your wet ingredients are ready, add in the flour, baking soda, and salt. Gently fold everything together until no dry spots remain—be careful not to overmix. Fold in the salted caramel, milk chocolate chips, and dark chocolate chips until evenly distributed. Scoop the dough onto a lined baking sheet and bake at 350°F for 10–12 minutes, or until the edges are golden and the centers are still soft. Let the cookies cool on the baking sheet for about 10 minutes before enjoying—they’ll set up perfectly and stay nice and chewy.

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Thursday 19 March 2026 14:52:14 GMT