Ri C BAKES
Ri's Recommendations
- I exclusively use Werther's Original Caramels for caramel bakes! The chewy and soft ones are best for baking (whether or not you freeze the dough first!).
- I "eyeball" the amount of toffee bits that go in the dough, and the amount of sea salt that goes on top of each cookie. Trust your gut!
- My favorite sea salt brand is Maldon Sea Salt Flakes. I highly recommend investing for your baking cabinet!
Ingredients
2½ cups flour
1¾ cups brown sugar
¾ tsp. baking soda
¾ tsp. salt
1 cup butter, softened
2 eggs
1 tsp. molasses
2 tsp. vanilla
4-6 oz. Heath toffee bits (about half the bag)
1 bag Werther's Original Chewy Caramels
Sea salt for sprinkling!
Preparation
Step 1
Preheat oven to 350°
Step 2
In a large mixing bowl, beat butter for 2 minutes. Add brown sugar and molasses, beat for another 2 minutes until fluffy. Add the eggs and vanilla until well combined.
Step 3
Mixing on low speed, slowly add dry ingredients (flour, baking soda, salt). Once combined, add in toffee bits (eyeball it - about half the bag!). Set the dough aside (no need to refrigerate).
Step 4
Unwrap all Werther's caramels. Scoop cookie dough into your hand; round the dough, then break it in half. Place one unwrapped caramel into the center of the dough and mold the rest around it (some caramel should still be showing). Place dough ball onto a lined baking sheet, showing-caramel-side-up.
Step 5
Bake for 11 minutes. Add sea salt to each cookie immediately upon removal from the oven. Leave the cookies on the hot baking sheet for a few minutes to continue baking/hardening, before placing them onto a cooling rack.