Yield: 12 cookies
Prep Time: 25 min
Cook Time 20 min
Total Time: 45 MIN
24 (about 7 oz.) Baking Caramels, unwrapped
1¼ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 stick (4 oz.) unsalted butter, softened
½ cup granulated sugar
½ cup lightly packed brown sugar
½ tsp. vanilla
1. Cut each caramel into 4 pieces. Place caramel pieces in a medium bowl and add flour, baking soda, and salt. Stir gently to mix dry ingredients and to coat each caramel piece; set aside.
2. Beat butter and sugars together in the bowl of an electric mixer on medium speed until well blended. Add egg and vanilla and beat until well blended, scraping bowl occasionally. Stir in flour and caramel mixture until fully incorporated. Refrigerate cookie dough for 15 minutes. While dough chills, preheat oven to 350ºF and line cookie sheets with parchment paper or greased aluminum foil.
3. Drop cookie dough by tablespoonfuls, at least 2 inches apart, onto prepared cookie sheets. Bake for 9 to 12 minutes, or until cookies are golden brown. Remove cookie sheets from oven and let cool completely before transferring cookies to wire racks.