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.



Ingredients

Notes

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

Directions

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.

Yields

About 2 dozen

Thanks To

Adapted from Bon Appetit

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Savory Spice Shop Ingredients
Chicharron Salt - 6oz Bottle $9.95
Natural Vanilla Extract -4floz $10.95
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"My spices arrived today. Just got home and unwrapped them. What an expert wrap job, by the way! I always notice the attention to detail you give! Great job! Can't wait to use them in some fun new recipes."
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