Dotti’s Salted Caramel
Chocolate Chip Cookies
18 Fun Size Milky Way Caramels cut in half
4 cups flour
1 teaspoon baking soda
1 teaspoon sea salt, plus extra for sprinkling
1 ½ cups unsalted butter, melted
2 cups brown sugar, packed
1 cup granulated sugar
1 ½ tablespoon vanilla bean paste
2 egg yolks
3 cup semi-sweet chocolate chips
Sift all dry ingredients and set aside. In a mixer – cream together the melted butter, brown sugar and granulated sugar. Once incorporated, beat in the eggs, then the vanilla bean paste. After the wet ingredients are combined, add in your dry ingredients. Mix until just combined and then add the chocolate chips, gently stirring them in.
Cut the Milky Way bars in half (fun size bars), dip them into sea salt to seal the open caramel end. Take a ball of dough, just big enough to cover the half-mini-bar, add more dough if needed. Roll into a ball and sprinkle the top with more sea salt.
Bake at 325˚ for 17 minutes with 12 cookies per sheet/pan. Let cool before transferring to a cooling rack.
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