The most important part of this cookie is finding high quality salted caramel. I have ordered Jacobsen’s in the past, but have found some very good ones at Trader Joe’s. You can split them in half and you will have just the right size for the cookies. Other caramel works, but doesn’t melt as well or taste quite as good.I have found that great baking always begins with high quality ingredients. You can exclude the nuts if you want I am a fan as they add nice balance and texture.
Yield 18-20 cookies
- 1 stick unsalted butter, softened
- 1 cup firmly packed brown sugar
- 4 tablespoons granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla
- 13⁄4 cup all purpose flour (I love Bob’s Red Mill Pastry flour)
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3/4 cup shredded sweetened coconut
- 1 cup white chocolate chips
- 1/2 cup chopped walnuts (optional)
- 18 -20 salted caramels (about 1/2 inch x 1/2 inch)
Preheat oven to 350 and line your baking sheets with parchment paper. Whisk together flour, baking soda, baking powder and salt in a medium sized bowl. In a mixer fitted with paddle attachment, cream together butter and sugars, beating until smooth. Beat in egg and vanilla until combined. Then add flour mixture. Mix in the dry ingredients until just combined and then add the white chocolate chips, coconut and walnuts until distributed evenly through the dough.
Take about 2 tablespoons of dough in your hand, place a caramel in the center of your cookie then roll the dough in the palm of your hand with the caramel in the center so it’s covered by cookie batter. Place cookie on your prepared cookie sheet about 2 inches apart from one another.
Bake for about 10-12 minutes. Cookies should be golden on top and and just baked through. Remove from oven and sprinkle cookies immediately with flaky sea salt. Once cookies are cool enough to handle, transfer to a cooling rack to cool completely. Enjoy!