Salted Carmel Chocolate Chip Cookies

I am addicted to cooking and baking! There is just somethingso great about starting with raw ingredients, mixing them together and turning into a wonderful meal. Each ingredient alone does not taste incredible, but when mixed together they compliment each other so well.

As a college student living in a residence hall, I get discouraged with cooking. But I was on Pinterest the other day and saw the most amazing cookies, Salted Carmel Chocolate Chip Cookies. Because I do not keep flour, sugar, and basic baking ingredients in my dorm room, I had to get a little creative.

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Chewy and soft, these chocolate chip cookies are full of gooey caramel, semi-sweet chocolate chips, and a light sprinkle of sea salt. I’ve recently fallen victim to salted caramel. There is no better match for a chocolate chip cookie. You’re simply going to fall in love.

3 ingredients. It only took 3 ingredients to make these delicious cookies.

  • Toll House chocolate chip cookie dough (I would have made it from scratch, but under the environment I had to give in)
  • Wrapped Caramels (cut each into 5 or 6 pieces)
  • sea salt

Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator. Drop by tablespoonfuls onto ungreased baking sheet. Press a few pieces of caramel onto the tops of the cookies. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Sprinkle each cookie with sea salt while they are warm. Let cool completely and enjoy!

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*Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.

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