Salted Caramel Chocolate Chip Cookies with Paper Straws and Milk

Caramel Chocolate Chip Cookies

Salted Caramel Cookies with Milk Paper Straws

caramel Chocolate Chip cookies

paper straws through cookies with milk

milk bottles


Salted Caramel Chocolate Chip Cookies with a Glass of Milk
= a Sipping Good Time

This Salted Caramel Chocolate Chip Cookie recipe is a taste of heaven. It's ooey gooey texture melts in your mouth and the touch of sea salt (in this case we used smoked sea salt) give it that perfect sweet and salty flavoring. You'll want to devour the whole batch.

We found this recipe on Sally's Baking Addiction via CulinaryChat and had to try it. Her photos are stunning and descriptions a delight. 

We then paired the cookies with a glass of milk and some sipping striped paper straws. But for some fun we cut a little hole in the top of each cookie and slid the paper straw through the cookie. These would look fabulous on a big dessert table in old-fashioned milk bottles too. Check out our party kits too for more decorating ideas. 

Salted Caramel Chocolate Chip Cookies

Yields 3 Dozen Cookies. Recipe from Sally's Addiction

  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 3/4 cup (1.5 sticks) salted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • 16 wrapped caramels, cut into 4 or 5 pieces each
  • sea salt

Preheat oven to 325 degrees F.

Mix the flour and baking soda in a bowl and set aside.

With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the chocolate chips (do not add the caramels yet). Do not overmix the dough at any point in this process.

Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator. Drop by tablespoonfuls onto ungreased baking sheet. Press a few pieces of caramel onto the tops of the cookies. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Sprinkle each cookie with sea salt while they are warm. Let cool completely and enjoy!

*Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.

For more recipes and how to tutorials, check out our cupcake event tips section.  

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