If you follow my blog, you will know that i just love cookies! These particular cookies are like a chewy candy bar with a perfect bite of caramel in the middle. I used some delicious salted caramels I ordered from Jacobsen’s Salt company in Oregon. They are a high quality melt on your mouth treat. You can use the Kraft ones you find in the grocery, but a specialty high quality caramel makes all the difference if you want the best results. Jacobsen’s Salt has amazing spice blends as well so you may find some other items to stick your spice drawer.
Yield 16-18 large cookies
- 2 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 1/2 cups semi sweet / milk chocolate chunks combination
- 1 cup shredded sweetened coconut
- 8-9 1/2 inch caramels, cut in half
Preheat oven to 350. Line a baking sheet with parchment paper. 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 coconut. Using a 2 inch ice cream scoop ( or about 2 tablespoons of dough,scoop dough in a ball. Take one caramel and place it in the center of the dough ball so it is completely wrapping the caramel (this will help the caramel stay contained in the dough during baking process). Place cookies on prepared baking sheet about 2 inches apart. Bake for 10-12 minutes in the middle of your oven until just cooked and tops are beginning to crackle. Remove from oven. Let cool 5 minutes, transfer cookies to cooling rack to cool completely. Enjoy!