While grocery shopping this week, I came across some little kraft mini caramel balls mixed in with the bags of chocolate chips… Never one to turn down a fun new ingredient, I loaded ’em up into my cart and just knew something stunning would come out of it. The struggle was deciding whether I would put them IN the cookie, or use them for their intended purpose– the ease of melting for drizzle easier. Then I thought… Why not both? So here we are!
You will need:
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
½ tsp. salt
1 cup white chocolate chips
1 cup caramel bits
Extra caramel bits with a splash of milk for melting and drizzling
Preheat your oven to 325. Start off by beating your butter and sugars until smooth. Mix in your eggs and vanilla. In a separate bowl, combine all of your dry ingredients except for the chips. Slowly add to your wet mixture and combine fully. Fold your caramel and white chips in. Spoon rounded teaspoons onto a prepared cookie sheet — for these I would definitely recommend using a silpat or wax paper, because the caramel will stick! Bake for about 8-10 minutes, until the edges are just slightly browned. Allow to cool for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.
Once the cookies are cooled, toss your leftover caramel balls into a microwave safe bowl with a splash of milk. Microwave in 20 second intervals, stirring between, until smooth and creamy. You can drizzle this with a spoon or fork, or toss it into a piping bag for more purposeful drizzles. These cookies are great without the drizzle, but it definitely adds a nice little touch!