Salted Caramel Cookies

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 3 tsp Baking powder
  • 2 1/2 tsp Baking soda
  • 2 1/2 cups Brown sugar
  • 7 1/2 cups Flour
  • 2 cups Granulated sugar, White
  • 3 tsp Salt
  • 1/8 cup Sea salt
  • 1 tbsp Vanilla extract, pure

• Dairy

  • 2 1/2 cups Butter

• Other

  • 2 Of the 6 oz. packages of sunrise milk caramels (or any caramels that you prefer

Found on therusticwillow.com

Description

Ingredients

• 2½ cups butter, melted
• 2½ cups brown sugar
• 2 cups white granulated sugar
• 4 eggs
• 1 tablespoon pure vanilla extract
• 7½ cups flour
• 2½ teaspoons baking soda
• 3 teaspoons baking powder
• 3 teaspoons salt
• 2 of the 6 oz. packages of Sunrise milk caramels (or any caramels that you prefer)
• ⅛ cup crushed sea salt

Directions

• Preheat oven to 350 degrees.
• In a standing mixer, cream together the butter, brown sugar and salt.
• Add the eggs and vanilla and mix until well combined (on low setting).
• Slowly add in the flour, salt, baking soda, and baking powder. Mix on low setting until just combined.
• On a cutting board, cut the caramels in halves.
• Pour sea salt on a small plate.
• Cover a caramel half with about 2 tablespoons of cookie dough and roll in a ball, making sure the entire caramel is covered.
• Dip the ball in sea salt, and set on a cookie tray topped with parchment paper.
• Continue the process until you run out of cookie dough.
• Bake for 12-14 mins until cookies are slightly browned. They may look underdone when you take them out of the oven, but theyre not! As long as theyre slightly browned, theyre cooked. If you overcook, the cookies will not be as soft.
• Let cookies cool on a cookie rack.
• Dig in!