Salted Caramel and Dark Chocolate Chip Cookies


1 cup unsalted butter
3/4 cup dark brown sugar
3/4 cup castor sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
2 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 cups dark chocolate chips
1 heaped cup caramel chunks {lightly salted with sea salt}
sea salt


Measure out a heaped cup of Wilson’s Crème Caramels.

Chop and lightly salt chunks of caramel.

Melt the butter.

Pour butter in bowl of electric mixer.

Add brown sugar and castor sugar.

Beat the butter and sugar until combined.

Add salt, vanilla and eggs.

Add flour, baking soda and baking powder.

Mix on medium speed until combined.

Add dark chocolate chips.

Add 1/2 cup of salted caramels.

Save the rest of the caramel chunks to push in cookies ready to bake.

Gently and slowly fold chips/chunks into the cookie dough.

Keep on folding.

Scoop out the cookie dough using a tablespoon

(coat in flour to prevent sticking in between scoops)

Form scoops into balls.

Place cookie dough balls on baking sheet lined with parchment paper.

Place cookie sheet in fridge to chill for 45 minutes until firm.

Preheat oven to 170 degrees.

Press extra caramel chunks in each cookie.

Sprinkle each cookie lightly with sea salt.

Bake at 170 degrees for 15 – 18 minutes.

Cookies should be crisp and golden around the edges.

You may see some caramel ooooZing out of a cookie or two.

That’s what you want!




Love Kerry Leigh x

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