Sweet & salty is my favorite combination for a dessert. Truth be told, I would pick a salty snack over a sweet one any day. When I found these Hershey baking chips on the clearance rack at Walmart, I bought a couple bags and thought we’d try them out in a dessert for the holidays. As it turned out we were huge fans and I went back to buy the rest of them but they were gone. I was so bummed!
I’m so serious about these baking chips that I sent the Hershey’s company an email to ask if I could buy or order them somewhere else. Unfortunately, I couldn’t because they were a seasonal item but the company assured me they would be back in stores this Fall. I sure hope so because these cookies were so yummy.
This recipe came directly off the back of the package and couldn’t be simpler to make. Be sure to leave plenty of space between your scoops of dough on the baking sheet as the cookie spreads a bit. Mine were a little too close but making a double or triple cookie is not terribly wrong is it?
The dough was just as good as the cookies! I must figure out a way to make it into a candy from this stage (minus the eggs). In case you’re wondering, yes I am a dough taster. I know all the warnings about not eating raw egg but I always taste my recipe at different levels and I’ve been living in the raw egg danger zone since 1975 so I don’t see me changing my ways now.
Sweet & Salty Cookies
- 1/2 cup (1 stick) butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 2/3 cups (10 oz) sea salt caramel baking chips
- Heat oven to 350 degrees F. Line cookie sheet with parchment paper or lightly grease.
- In a large mixing bowl, beat butter, brown sugar, granulated sugar and vanilla in a large bowl until well blended. Add eggs; beat well.
- In a separate bowl, stir together flour, cocoa powder, baking soda and salt; gradually blend into butter mixture until combined.
- Stir in caramel chips.
- Drop by rounded teaspoon onto prepared baking sheet.
- Bake 7-9 minutes or until cookie is set. Do not overbake.
- Cool slightly; remove from cookie sheet and place on a wire rack until cooled completely.