Salted Caramel Chocolate Chip Puddle Cookies
Servings 12
Ingredients
- 1 stick unsalted butter softened
- 1/3 cup light brown sugar
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2/3 cup dark chocolate chips plus extra for topping
- 12 Werther’s Original Chewy Caramels unwrapped
- Flaky sea salt for topping
Instructions
- Preheat the oven to 375°F. Line two cookie sheets with silicone baking mats.
- In a medium bowl, beat together the butter, brown sugar, and granulated sugar until creamy, about 1 minute. Add the egg yolks and vanilla, and mix until combined.
- In a separate small bowl, whisk together the flour, instant espresso, baking powder, and fine salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips by hand.
- Flatten the dough in the bowl, then divide it into quarters. Divide each quarter into 3 pieces, forming a total of 12 cookies. Roll each piece into a ball and place them on the prepared cookie sheets, leaving space between each cookie.
- Cut each Werther’s Original Chewy Caramel into four pieces. Press 2 pieces into the center of each cookie dough ball, keeping them close together.
- Use your fingers to pile the dough high on itself to help prevent spreading while baking.
- Bake for 9 minutes. Remove from the oven and press additional caramel pieces and chocolate chips into each cookie. Sprinkle flaky salt over each cookie.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Enjoy your delightful puddle cookies!