Caramel Chip Cookies with Salt Sprinkles


I treated the kids to some cookies on the weekend. While my No Knead Bread was having its second prove I was in the mood to keep baking. I remembered I still had a packet of caramel chips to try out, so caramel chip cookies it was. The kids fought over who would stand next to me and then when little man refused to share some caramel chips with baby girl it was World War Three. Little man gave up after a telling-off and retreated to the family room with his iPod. Baby girl proceeded to eat caramel chips, until I had to pry the bag out of her little hands.


These are a variation on my classic chocolate chip cookies. Essentially the same, but I have cut back a little on the sugar content.

The caramel chips are scrumptious. I actually prefer them over chocolate! Because salted caramel is so hip right now, I couldn’t resist sprinkling some pink salt on the cookies before they went in the oven. (They actually could have done with a little more!).

Caramel Chip Cookies with Salt Sprinkles

Makes around 18 cookies

1/3 cup caster sugar
1/3 cup firmly packed brown sugar
2/3 cup self-raising flour
1 cup plain flour
1 egg, lightly beaten
125g butter, unsalted
200g caramel chips
Pink salt (or any good quality sea salt)

Preheat your oven to 160 degrees fan forced or 170 degrees without the fan. Line two baking trays with baking paper.

Melt the butter and let it cool. In a bowl combine sugars and flours and mix well so that everything is thoroughly combined. Make a well in the centre of the sugar/flour mix and quickly add the egg and melted butter, mixing well until a dough forms. Mix in the caramel chips. Put the bowl of dough into the fridge for 15 minutes if it’s a particularly warm day, to make it easier to work with.

Roll 1/8 cup of dough into balls and place on baking trays. Pat the balls down slightly to flatten, tidying up the edges as you go to make sure your cookies are nice and round. Sprinkle a generous amount of salt on each cookie.

Bake for 10-12 minutes. You want the edges of your cookies to be firm but the centres to still be undercooked. Let cool on the tray. Best eaten warm, but great the next day if used to make an ice cream sandwich!


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