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Prep time
15 minutes
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Cook time
12 minutes
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Makes
4 Dozen
Author Notes
When it's hotter than heck, you can't sleep, and baking is like breathing... You might be inspired to go off roading in the kitchen. I did (do).... frequently.
So, it isn't QUITE baking in my sleep.
Cookies are the answer to everything 😉
Although, cranking up the oven in the middle of the night (in Summer) is a bit crazy, it is also therapeutic. These are snarfilicious. —Miss_Karen
Ingredients
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1 cup
Butter, room temperature
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3/4 cup
Brown sugar
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3/4 cup
Granulated sugar
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2
Large eggs,room temperature
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1 teaspoon
Caramel extract
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2 1/4 cups
Flour
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1 teaspoon
Baking soda
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1 teaspoon
Salt
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2 cups
Salted caramel chips
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1
Package (11 oz) Toffee chips or Heath Bar chips
Directions
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Preheat oven to 375°F
Cream the butter and sugars together. Stir in caramel extract.
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Add eggs, one at a time. Beat well after each addition.
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Stir in flour,baking soda and salt. Blend well. Add the caramel chips.
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Place the toffee chips on a plate or in a small bowl.
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Roll the cookie dough into small walnut sized balls. Then, roll in the toffee chips to coat.
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Place about 2 inches apart onto a parchment lined baking sheet.
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Bake for about 9-11 minutes. Cookies will puff up and then settle. Take them out at this point. (Cookies continue to cook as they cool)
They should be a light golden color. Remove from baking sheet after about 2 minutes to cool on a rack.
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