Book Update: I’ve been working on my Christmas list and my Christmas gift ideas list. I know Christmas seems so far away, but after making Christmas cookies for the upcoming Heirloom Cookie Sheet promo and post, I just seem to feel the need to plan ahead. Here were some of my ideas:
Cinnamon Rolls in gift pan or homemade Cinnamon Roll mix, beer bread mix, canned apple butter, sugar cookie mix, Greek yogurt biscuit mix, taco seasoning, blueberry jam, granola, baby pumpkin breads, caramel corn, 14 spice rub mix, steak rub, scone mix, hamburger seasoning mix, pancake mix, pizza dough mix or cornbread mix. Then, I usually include some cookie gift boxes full of: shortbread, marshmallows, fudge, gingerbread men, chocolate chip cookies and a wildcard cookie or bar.
Recipe Update: This recipe is awesome for chocolate and caramel lovers. The salt on top is really a show stopper. I like Fleur de sel salt when it is on caramels or special items like homemade caramels. The irregular bits of salt really let the salty flavor shine through, and they look prettier than kosher salt. It’s also really good on homegrown tomatoes. Plain old sea salt will work just fine though!
Salted Caramel Chocolate Chip Cookies
yield about 3 dozen
3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature
3/4 cup dark brown sugar
1/4 cup sugar
1 egg, room temperature
2 tsp. vanilla
2 cups AP flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
3/4 cup semi sweet chocolate chips
1/2 cup chopped pecans
16 wrapped caramels – cut into 4-5 pieces
1. In a great big bowl, cream the butter and sugars. Beat on medium until light and fluffy – 2-3 minutes.
2. Add egg. Scrape bowl to make sure everything is incorporated. Add vanilla.
3. In a medium bowl, whisk together the dry stuff: flour, cornstarch, baking soda and salt.
4. Add dry ingredients to the wet ingredients and beat until combined.
5. Mix in the chocolate chips and pecans.
6. Chill the dough at least 2 hours wrapped in the fridge.
7. Preheat oven to 350 degrees.
8. Drop cookie dough using a small cookie scoop – about 1 tablespoon. Put the caramel pieces on top – about 2 to 4 pieces per cookie and squish them into the cookie right on top. Sprinkle sea salt on top.
9. Bake for 8-10 minutes. Cool on the cookie sheet about 5-10 minutes. Move to a cooling rack until completely cooled. Store in an airtight container or freeze in an airtight container.
Recipe from Sally’s Baking Addiction