I spotted mini caramel bits in the baking section of the market and thought they would be a perfect addition to a cookie.  Most caramel cookies have large chunks of caramel…these small bits add the perfect bit of chewy decadence without overwhelming the cookie.  Adding a few extras on top of the cooking, just after baking along with a couple of chocolate chips, assures that the tops are laced with melted ingredients that make them even more scrumptious and inviting.

makes about 20-22 cookies


  • 1 3/4 cups flour ( I love Bob’s Red Mill Pastry flour)
  • 1 stick softened unsalted butter
  • 1 cup firmly packed brown sugar
  • 2 tablespoons sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semi sweet morsels
  • 1 cup large milk chocolate chunks
  • 1 cup caramel bits, about 1/2 inch in diameter

Directions:  Preheat oven to 325.  In a medium bowl, combine flour, salt, baking powder and baking soda. Using a mixture with the paddle attachment, cream butter and sugars until smooth and creamy. Reduce speed of mixer and add egg and vanilla until well incorporated. Add flour mixture and mix on low. Fold in chocolate and caramel, reserving about 1/4 cup for after cookies are baked. Drop cookies on baking sheet about 2 inches apart. Bake for 10-12 minutes until just cooked and tops are beginning to crackle. Remove from oven and while cookies are still warm, gently press reserved chocolate and caramel on top of cookies. Let cool 5 minutes, transfer cookies to cooling rack to cool completely. Enjoy!