Courtesy of Melanie Solomon.
- 1 cup butter, softened
- ¾ cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ¼ cup salted caramel sauce
- 3¾ cup all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking soda
- 12 ounces mini chocolate chips
- 1½ cups chopped dark chocolate
Preheat oven to 350 F. With an electric mixer, beat the butter and sugars until well combined. Beat in the eggs and vanilla, and swirl in the caramel sauce until well combined.
Place the flour, salt, and baking soda into a large bowl and mix. Slowly add to wet ingredients then add the chocolate chips. Save chunks for later.
Place a ¼ cup scoop of cookie dough into muffin top cups. Press down, then sprinkle with a pinch or two of sea salt then press the chocolate chunks over top. Bake for 12-15 minutes or until just golden around edges. Remove and let cool for 5 minutes before transferring to a cooling rack.
“These cookies are a winner all year round. My kids and I love trying new recipes and this is one of our favorites. The kids and I like to make the cookies together; each of us do our own little part to make them taste even better. We don’t make them that often, but when we do they are always a hit.”