I posted a picture of these cookies this week and have gotten so many requests for the recipe – I figured I better get it posted! I apologize for the horrendous picture…after I made these I put them in the freezer for coming Christmas festivities…so this quick phone picture is pretty subpar. But people wanted this recipe so here it is!

This is a momentous occasion for me. This is the first chocolate chip cookies that I have posted on my blog. Now let me explain, I take chocolate chip cookies so seriously that I haven’t found a recipe that I’m ready to post and place my stamp of approval. I have still been looking for the cookie recipe. Well this might be it, although notice that it’s not a standard chocolate chip cookie….it has caramel added. I’m still determining which chocolate chip cookie recipe is just right.

This recipe is very good on its own so feel free to make it as a normal cookie without the caramel. I’m still trying to decide if this will be the recipe or if I’m still looking! 😜

I have actually made variations of this recipe for many years and I guess I can say it’s finally perfected. I have tweaked it and they are darn good! Every time I make these I am asked for the recipe. Try them and see what you think!

Caramel Filled Chocolate Chip Cookies with Sea Salt

2 cups of flour, plus 3 tablespoons

1 teaspoon kosher salt

3/4 teaspoon baking soda

2 sticks of butter, room temperature

1 cup brown sugar

1/2 cup white sugar

2 large eggs

2 teaspoons vanilla

1 cup semi sweet chocolate chunks

1 cup dark chocolate chips

1 bag of caramel filled Hershey’s kisses, unwrapped

sea salt

Preheat oven to 375 degrees.

Mix together flour, salt and baking soda with a wisk. Set aside.

With a hand held or stand mixer cream butter until smooth. Add the sugars and mix until light and fluffy. Add the eggs one at a time, mixing between each one. Mix in vanilla.

Mix in half of the flour until just combined, then mix in the rest until just combined. Stir in chocolate with wooden spoon.

Cover cookie sheets with parchment paper or silicone mats, no need to grease. While holding a caramel kiss wrap cookie dough around it, making sure to seal it to prevent caramel from seeping out. You may need to grease your hands to prevent the dough from sticking. I prefer to make smaller, normal size cookies, but follow your preference. After cookies are placed on cookie sheet sprinkle with a bit of sea salt or Himalayan salt.

Place tray in the oven and bake for 8 to 10 minutes. I start checking at 8 minutes. You will have to experiment with your oven to find just the right time. Don’t over bake! or they will be more cakey than chewy. They will look slightly underdone. Cool on tray until more firm, then transfer to wax paper.

Note: I actually had to refrigerate my dough for a day before I had time to bake them. This dough should be okay either way; I let it soften a little out of the refrigerator before I formed the cookies.