Salted Caramel Chocolate Chip Cookies

Today I am sharing a tasty treat that includes two of my favorite ingredients: chocolate and caramel. I had bags of caramel bits and chocolate chips left over from the holidays, so I decided to bake some cookies. What I like most about the recipe is that it yields up to 36 cookies! So it’s perfect for bake sales and parties.

This recipe is courtesy of Valerie Bertinelli and found on the Food Network’s website. (Click here for full recipe.)


Here are a few of my observations and tips from my fun baking adventure:

  • The cookie comes out lighter than most chocolate chip cookies because of the use of light brown sugar.
  • I found the cookie to be somewhat dense and not as sweet as I like.
  • The bottom of the cookies brown quickly, so make sure to keep check so that they don’t burn.
  • As I mentioned earlier, this recipe yields up to three dozen cookies. You may have leftover cookie dough. FYI: You can refrigerate homemade cookie dough for three to five days or freeze it up to three months in a heavy-duty freezer bag or airtight freezer container.
  • I suggest that you read some of the comments on the webpage for this recipe. The reviewers give a lot of honest tips that may help you tweak and improve the taste of the cookie.


My family and I enjoyed eating these cookies. They are a nice treat for any occasion. I love how the chocolate chips and caramel compliment each other.  I made sure to save some of the dough so that I can bake another batch of cookies in the upcoming weeks.



Make sure to check out the full recipe at www.foodnetwork.com. You may want to adjust some of the ingredients in the recipe to achieve your desired taste.


Thanks for reading, and have a great day!






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