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Salted Caramel Chocolate Chip Puddle Cookies
Yields:
12 serving(s)
Prep Time:
20 mins
Cook Time:
18 mins
Total Time:
1 hr 30 mins
Cal/Serv:
247
What’s a puddle cookie? Only the richest, most drool-inducing confection out there. Just ask Christina Lane, who says that on crisp fall days, “a big, warm, gooey chocolate chip cookie is my go-to comfort food. I love the way this recipe takes something we all already know and love and adds something special.” That something special: Werther's Original Chewy Caramels, of course, leveled up by a healthy sprinkling of flaky sea salt. This is one recipe you’ll be making with your family all season long.
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Ingredients
- 1
stick unsalted butter, room temperature
- 1/3 cup
light brown sugar
- 1/4 cup
granulated sugar
- 2
large egg yolks
- 1 1/2 tsp.
vanilla extract
- 1 cup
all-purpose flour
- 1/2 tsp.
instant espresso powder
- 1/2 tsp.
baking powder
- 1/4 tsp.
fine sea salt
- 2/3 cup
dark chocolate chips, plus more for topping
- 12
Werther’s Original Chewy Caramels, unwrapped
Flaky sea salt, for topping
Directions
- Step 1Preheat the oven to 375º F. Line two cookie sheets with silicone baking mats and set aside.
- Step 2In a medium mixing bowl, cream together the butter, brown sugar, and granulated sugar with a hand mixer on medium speed, at least 1 minute. Add the egg yolks and vanilla, and beat just to combine.
- Step 3In a separate small mixing bowl, whisk together the flour, instant espresso, baking powder, and fine salt.
- Step 4Add the dry ingredients to the bowl with the wet ingredients, and mix just until combined. Stir in the chocolate chips by hand.
- Step 5Press the dough flat in the bowl, then divide into quarters. Divide each quarter into 3 pieces, for a total of 12 cookies. Roll the pieces into balls and place them on the prepared cookie sheets, spacing them out well so the cookies don’t bake into one another.
- Step 6Using sharp kitchen shears, cut each of the Werther’s Original Chewy Caramels into four equal-size pieces. Press 2 pieces into the center of each cookie-dough ball, reserving the remaining ones. Since the cookies will spread, it’s best to keep the caramel pieces very close together.
- Step 7Use your fingers to pile the dough high on itself (making tall cylinders) to help prevent the cookies from spreading too much while baking.
- Step 8Bake for 9 minutes. Remove from the oven and immediately press some of the remaining Werther’s Original Chewy Caramel pieces and chocolate chips into the surface of each cookie. Finish with a sprinkle of flaky salt over each. Let cool on the baking sheet for 2 minutes, then transfer the cookies to a wire rack to cool completely.
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