Bakery Style Salted Caramel Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 3 cups Flour
  • 1 10 ounce package Hershey's sea salt caramel chips
  • 1 11 ounce bag Kraft caramel bits
  • 1 tsp Salt
  • 1 Sea salt for garnish - i used pink himalayan
  • 1/2 cup Sugar
  • 2 tsp Vanilla extract, pure

• Dairy

  • 2 sticks Butter, unsalted

Found on whattheforksfordinner.com

Ingredients

• 3 cups flour
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 teaspoon salt
• 2 sticks unsalted butter, room temperature
• ½ cup sugar
• 1 cup packed brown sugar
• 2 teaspoon pure vanilla extract
• 2 large eggs, room temperature
• 1 10 ounce package Hershey’s Sea Salt Caramel Chips
• 1-11 ounce bag Kraft Caramel bits
• Extra sea salt for garnish - I used Pink Himalayan

Directions

• Preheat oven to 375 degrees and line a baking sheets with parchment paper 2
• In a medium bowl, mix dry ingredients - flour, baking soda, baking powder, and salt; set aside.
• In a stand alone mixer fitted with a paddle attachment or with a hand held mixer, cream together butter and granulated sugar and brown sugar. Add vanilla,then add eggs one at a time and mix, scraping down sides of bowl as necessary.
• With the mixer on low-speed, slowly add the bowl of dry ingredients and mix just until dough comes together.
• Mix in Sea Salt Caramel Chips. Place dough in refrigerator for at least 30 minutes or up to 1 hour.
• Using a small ice cream scoop portion scoops of batter onto the baking sheet.
• Bake for 9-12 minutes or until edges are golden brown. Baking time will depend on oven and how large or small you scoop your cookies. Let cool on baking sheet for a few minutes than transfer to cooling rack.
• Melt caramel bits using about half of the water on the package directions. You want to be able to drizzle, but not run all over. Garnish with salt.