Recipe: Chicharron Salted Caramel Cookies
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. In a medium bowl, whisk together flour, baking powder, 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 3 or 4 min. Turn speed down to low and add in dry ingredients. Mix until just combined. Fold in caramel pieces with a spatula. 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 8 to 10 min., rotating the sheets halfway through, until cookies are just beginning to brown and are still soft. 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.