These are your new favorite treats... Guaranteed. Sweet caramel and salty chicharron play perfectly against each other to make a cookie that is seriously yummy.



This recipe was adapted from Bon Appetit's Salty Chocolate Chunk Cookies


Preheat oven to 375 degrees. Unwrap all the caramel candies and cut into quarters; set aside. In a medium bowl, whisk together flour, Chicharron Salt, and baking soda; set aside. In a separate bowl, using a stand or hand mixer, cream butter and sugars. Add vanilla and eggs, one at a time. Beat on high speed until mixture becomes pale and fluffy, about 2 to 3 min. Turn speed down to low and add in dry ingredients and caramel pieces. Mix until just combined. Cover and chill dough for at least 1 hour or up to 2 days.

Scoop rounded tablespoons of dough onto a greased or parchment-lined baking sheet, spaced about 1-inch apart. Sprinkle cookies generously with more Chicharron Salt. Bake for 10 to 12 min., rotating the sheets halfway through, until cookies are beginning to brown on the top. These cookies naturally spread so don't panic if your cookies come out flat! If baked until just starting to brown, they will remain soft. For crispier cookies, bake for 1 to 2 additional minutes. Let cookies cool and firm up on baking sheets, then transfer to wire racks to finish cooling. Enjoy warm or keep in an airtight container at room temperature.


About 2 dozen

Thanks To

Adapted from Bon Appetit

Make This Recipe!

Make this recipe how many times?
Savory Spice Shop Ingredients
Chicharron Salt - 6oz Bottle $9.95
Natural Vanilla Extract -4floz $10.95
Have a Savory Spice recipe you would like to share?

"This is so exciting to discover your products! When you sent me the sample of Mt. Elbert with the gift set I was giving away, it drove me back to your website to learn more about your products! Thanks for all this new excitement in life! The kitchen never felt better!!"
- Cheryl C. of Ridgefield, CT

Customer Reviews ( Add a Review )

1 stars 12/11/17 RFisher
Disastrous result. I made the recipe exactly as written and the cookies puffed up and spread to cover the entire area of the cookie sheets. I may freeze the remaining batter and google a possible solution. I’m not a baker, but I have a hunch the baking powder and soda were too much.
Test Kitchen Response: Hello Rebekah, thank you so much for your review! We brought this recipe back into the Test Kitchen and altered the baking powder/soda amounts as well as the method. These cookies naturally come out a little flat, but chilling the dough also helps to prevent spreading. We've added all of these notes to the recipe. Thanks again for reaching out and giving us your feedback!