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Name: Salted Caramel Chocolate Chip Cookies
Prep time: 30 min
Cook time: 25 min
Total time: 25 min
Yield: 36
Cuisine: not set
Ingredients: 2 cups All purpose flour; 2 teaspoons corn starch; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 3/4 cup unsalted butter at room temperature; 1 cup brown sugar; 1/4 cup granulated sugar; 1 egg; 2 teaspoon vanilla extract; 1/2 cup Kraft Caramel Bits; sea salt for sprinkling on cookies

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INGREDIENTS

2 cups All purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup unsalted butter ; at room temperature
1 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoon vanilla extract
1/2 cup Kraft Caramel Bits
sea salt ; for sprinkling on cookies

INSTRUCTIONS

1. Preheat oven to 350 F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.

3. In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.

4. Stir in the chocolate chips and caramel bits. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.

5. Bake cookies for 10 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Note-I buy the Kraft Caramel Bits at Target. If you can't find Kraft Caramel Bits, you can use caramel squares. Just chop them up into pieces.

NOTES

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Salted Caramel Chocolate Chip Cookies

2 cups All purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup unsalted butter at room temperature
1 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoon vanilla extract
1/2 cup Kraft Caramel Bits
 sea salt for sprinkling on cookies

1. Preheat oven to 350 F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.

3. In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.

4. Stir in the chocolate chips and caramel bits. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.

5. Bake cookies for 10 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Note-I buy the Kraft Caramel Bits at Target. If you can't find Kraft Caramel Bits, you can use caramel squares. Just chop them up into pieces.

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Nutrition

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Serving Size: 1 Serving (36g)
Recipe Makes: 36 Servings

Calories: 125
Calories from Fat: 39 (31%)

Amt Per Serving		% DV

	Total Fat 4.4g	6 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.2g
Cholesterol 15.3mg		5 %
Sodium 1867mg		64 %
Potassium 31.3mg		1 %
Total Carbohydrate 20.8g		6 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 20.6g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 125

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