Copycat Arbys Salted Caramel Cookie Recipe Recipes

Crispy Salted Caramel Cookies Recipe Foods Guy

WEBAug 14, 2020 · Preheat oven to 375 C/ 190F. Line 2 baking sheets with parchment paper. Whisk together the flour, baking soda, and salt in a …

1. Preheat oven to 375 C/ 190F.
2. Line 2 baking sheets with parchment paper.
3. Whisk together the flour, baking soda, and salt in a medium bowl.
4. In a separate bowl, cream together the butter, brown sugar, and granulated sugar, using an electric mixer on medium. Cream until the mixture has become light and fluffy. This will take 3 – 4 minutes.

Preview

See Also:

Show details

Chocolate Chip Salted Caramel Cookie Recipe Baked …

WEBFeb 28, 2017 · Preheat the oven to 350ºF. Gently press the top of each dough ball into the sea salt and return to the baking sheet. Bake …

1. In a medium bowl, combine the flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
2. Beat the butter and both sugar sugars together in a large bowl using a stand mixer with a paddle attachment or a hand-held mixer on low speed just until combined. Beat in the egg, egg yolk, and vanilla. Stir in the flour mixture just until well blended. Fold in the chocolate chips and caramel pieces.
3. Roll cookie dough into 1 and 1/2 to 2 tablespoon sized balls and place them 2 inches apart on a baking sheet lined with a silicone mat. Cover and refrigerate for 2 hours.
4. Preheat the oven to 350ºF. Gently press the top of each dough ball into the sea salt and return to the baking sheet. Bake cookies for 10-12 minutes or until lightly brown and just under done. Cool the cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

Preview

See Also:

Show details

Salted Caramel Chocolate Chip Cookies Sally's Baking …

WEBJun 9, 2013 · Instructions. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside. In a medium bowl, whisk the …

1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
4. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Preview

See Also:

Show details