Heath Salted Caramel Cookies

"After one bite of a Heath salted caramel cookie from Starbucks I knew I would have to find the recipe. I searched the internet, but came up with nothing, so I took my favorite chewy chocolate chip cookie recipe, changed the ratio of brown sugar to white sugar and substituted Heath bits, crushed pretzels, and white chocolate chips for the chocolate. Sprinkled with a bit of turbinado sugar and coarse salt"
 
Download
photo by Chefsalad photo by Chefsalad
photo by Chefsalad
Ready In:
25mins
Ingredients:
15
Yields:
24 cookies
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Combine first 4 ingredients in a small bowl and whisk together.
  • Mix butter and sugars for several minutes, until light and fluffy.
  • Add eggs and vanilla to butter/sugar mixture and combine well.
  • Stir dry ingredients into butter mixture just until combined. Then fold in toffee, pretzels and white chocolate chips.
  • Refrigerate cookie mix overnight. This will allow the flavors to combine.
  • Drop cookies in 2" balls on parchment paper covered pan, sprinkle with turbinado (raw) sugar and a small pinch of coarsely ground sea salt.
  • Bake at 350 for 10-12 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I was really excited to try these, but they were just too dry. Maybe the butter shouldn't be melted? Creaming the butter and sugars might have helped them hold together better, but using melted butter made the dough really crumbly. I added an extra egg to try to hold it together. Still had to pack them hard to get the ball shape. As cookies, the taste was good, but not a "wow" and not surprisingly, they tended to fall apart.
     
Advertisement

Tweaks

  1. I increased add ins to 3/4 cup each, added 3/4 cup Caramel bits, used Snyder’s salted caramel pretzel bites chopped... the whole bag. Increased four to 2 1/4 cups I made golf ball size balls (2.75 oz) put them in cupcake lined tins. Pushed them in and sprinkled with coarse sea salt and turbinado sugar. Froze them and then baked on parchment paper for 18 minutes at 325.
     
  2. I increased add ins to 3/4 cup each, added 3/4 cup Caramel bits, used Snyder’s salted caramel pretzel bites chopped... the whole bag. Increased four to 2 1/4 cups I made golf ball size balls (2.75 oz) put them in cupcake lined tins. Pushed them in and sprinkled with coarse sea salt and turbinado sugar. Froze them and then baked on parchment paper for 18 minutes at 325.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes