Then there was one!
We are down to our last cookie already and wow, has this month flown by! I am starting to get excited for the upcoming holiday and spending some time with the family. I haven’t really had any time off since my move so a few days to breathe and relax will be nice too. M and I were discussing how much we have to do for the holidays and she told me how she has yet to wrap a gift. I, on the other hand haven’t even seen a gift I have bought because I shipped it to everywhere I am going so I don’t have to bring them on the plane.
The last cookie is a cookie bar, and a delicious one at that. I have to admit that I don’t like make chocolate chip cookies for Christmas cookies because they are an everyday cookie to me. My boyfriend begged for this recipe and actually was head chef on these. I just helped melt the caramel and he did most of the baking. Guess which cookie has been the most popular so far? Yup, this one!
- 2⅛ cups AP flour
- ½ tsp. salt
- ½ tsp. baking soda
- 12 tbsp. butter, at room temperature, plus a small amount for greasing baking pan
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp. vanilla extract
- 2 cups chocolate chips
- 10 oz. caramel candy squares, unwrapped
- 3 tbsp. heavy cream
- Sea salt, for sprinkling over caramel and bars
- Preheat oven to 325 degrees F
- Grease a 2-quart baking pan (11×7 baking dish) by spreading a small amount of butter on a paper towel.
- In a medium bowl, whisk together flour, salt, and baking soda.
- Next, in bowl of a stand mixer, mix softened butter and both sugars.
- Add the egg, egg yolk, and vanilla extract and mix until combined and smooth.
- Slowly stir in dry ingredients and mix until combined. Add in chocolate chips.
- In a large microwave safe bowl, combine the caramel and heavy cream
- Microwave caramel on high until caramel are melted, stirring every 30 seconds for about 2-3 minutes, until mixture is smooth.
- Divide the cookie dough into two. Place one half of the cookie dough into the pan, smoothing with a spatula.
- Pour hot caramel over the dough in the pan. Sprinkle with sea salt.
- Drop remaining cookie dough by the spoonful over the caramel layer. Spread cookie dough with a spatula until the caramel is covered. Sprinkle with additional sea salt.
- Bake for 30 minutes or until the top of the cookie bars are light golden brown and the edges start to pull away from the pan.
- Remove from oven and allow bars to cool on a wire rack. Cut into squares and serve.
Source- Adapted from Two Peas and Their Pod