Salted Caramel bits and Ghirardelli chocolate baked to perfection will quickly become a cookie jar favorite!!
Hey There! How was your Thanksgiving?? Mine was filled with lots of family, friends and good times!! It’s such a joy to be able to spend time with loved ones that you may or may not be able to see otherwise throughout the year. I also got to get some Black Friday shopping in as usual. Finally got that Cuisinart electric pressure cooker that I always wanted. I can’t wait to put it to good use with some tasty stew recipes this winter!
After Black Friday shopping, I was able to start making these Salted Caramel & Chocolate Christmas cookies. Remember that cookie dough base from those Chunky Chocolate Walnut Cookies? You know the dough that took 2 days of planning? Well, it’s back in this Salted Caramel & Chocolate Cookie. What a winning team guys! Everyone loved these guys except Momma. Remember that I wonder about her sometimes. 🙂 Something about salted caramel and chocolate shouldn’t mix. WHAT!!! It’s the perfect combo in my opinion!! I’ll let you be the judge.
I first took delight in this special confection when I happened upon them at Arby’s earlier this year. What a rejoicing momemt?!?!? You guys already know how much time I spend with Salted Caramel Goodness, right? THE BOMB!!! I remember when they took this Salted Caramel & Chocolate Cookie off the menu for a couple months and I almost went bizerk!!! Something about peanut allergens and FDA requirements. The public simply got them to include a disclaimer on the ingredient list and they quickly brought them back. Well, in the meantime of said menu removal, this recipe was birthed! Yeaaa!!! And now I can share yet another patience development cookie with you!! Remember “Love is patient…” – 1 Corinthians 13:4. Say Grace and enjoy!!
Salted Caramel & Chocolate Cookies
Ingredients
- 8.5 ounces cake flour
- 8.5 ounces bread flour
- 1 and ¼ tsp. baking soda
- 1 and ½ tsp. baking powder
- 1 and ½ tsp. kosher salt
- 2 and ½ sticks unsalted butter softened
- 10 ounces light brown sugar
- 8 ounces granulated sugar
- 2 eggs room temperature
- 2 tsp. vanilla
- 12 oz. semi sweet chocolate chips
- 11 oz. caramel bits
- 1 and ½ cups nuts toasted (optional)
- coarsely ground sea salt for sprinkling
Instructions
- Sift cake flour, bread flour, baking soda, baking powder and kosher salt into a large bowl. Set aside.
- Cream butter and sugars in the bowl of an electric mixture that's been fitted with a paddle attachment until light and whippy.
- Add eggs one at a time and mix well until completely combined.
- Stir in vanilla on low.
- Add dry ingredients to the mixer and combine just until mixed well.
- Stir chocolate chips, caramel bits and nuts (if using) in by hand
- Place bowl covered with plastic wrap in fridge
- After 48 hours, remove the bowl from the fridge. Dough will be extremely firm.
- Using a 2 inch cookie scoop, scoop dough out to make 48 cookies.
- Place cookies on a cookie sheet lined with a Silpat or parchment paper. Make sure that they're spread apart so that they don't meld together while baking.
- Sprinkle each one with coarsely ground sea salt and place in a 350 degree oven for 10-12 minutes. They should be golden brown and may appear to be slightly underdone.
- Transfer the entire baking sheet to a cooling rack and allow them 10 minutes to cool before placing each individual cookie on another cooling rack for a few minutes more. Say Grace and enjoy!!
Inspired by Arby’s
Hi Felesha, Good to see you. Love the looks of this recipe. I intend to make it as one of my cookie recipes for Christmas family dinner. Where can I purchase the caramel bits? I don’t remember seeing them at the local grocery store.
Hi Bonnie! I think you’ll love these! I picked them up at Meijer. I believe Walmart has them as well. Let me know what you think. Lisa really loved them! ?
Does this still work if you only refrigerate it for 24hrs (or less)?
Hi Amy! The 48 hour suggested time makes all the difference.
I love Arby’s salted caramel cookies, but not so much the salt part. Saw this recipe and made them! Here was my experience. I’ve tried in the past to scoop out hard cold dough so instead of doing that I lined a cookie pan with parchment and scooped out the dough setting them very close together on the pan. I then covered them with plastic wrap and chilled over night. I preheated the oven and while heating up I set 3 dough scoops on a cookie sheet. I noticed those 3 cookies began to melt into their cookie shape fairly quickly in the oven. I attribute that in part to my house being warm (from summer heat) . I baked the cookies for your recommended time but they were clearly still raw. So I baked for several minutes longer. When I removed them they were a bit raw inside. So now that the oven was really warm after the first batch I took 3 more straight from the fridge which had not set out while the oven heated like the first 3 had and baked them for 15 to17 minutes and they came out perfect. I’m still working on timing them perfectly as 10-12 minutes was not enough time and I use an oven thermometer. I live at a higher elevation which could affect baking time. I’m thinking 14-15 minutes will be perfect. Because I was not trying to chill a whole bowl of dough, only small balls over night, perhaps, 24 hours was enough chill time. Anyway, these are my new favorite cookies. Will use this recipe from now on. It tastes so much better with the 2 flours than plain old white flour. You did a great job! Thanks for sharing your recipe with all of us.
So glad you enjoyed them.
What is the difference between cake flour and bread flour?
Hi Mandi! Bread flour has a lot more gluten which makes pastries chewier.
I give this recipe five stars. I followed it to the letter and the cookies turned out great. will definitely make these again
Yay!! So glad you enjoyed them!!! We love them too!:)
Came out great
I know I’m late to the party, since this was posted over 4 years ago. But I love the Arby’s cookie and was searching for a copycat recipe to satisfy my craving and to up my cookie game. Found this, followed it to the letter, and they are DELICIOUS. This is going to be a [email protected] 🙂
Hi Jennifer! So glad you found and enjoy this recipe! One of my favorites!!!
Do the Arby’s cookies have heath bars crushed into them? I keep tasting bites of it and wondering? Will definitely be making this recipe! Thanks for sharing!
Hi Heather! Health Bars certainly have that toffee/caramel like flavor. Let me know if you use them instead and how they turn out.