12 Days of Goodies: Day 8 - Salted Caramel Chocolate Chip Cookie Bars

The name is a mouthful, but it's totally worth it for these cookie bars. They're so gooey and delicious it's almost impossible to stop eating them. Thanks to Brown Eyed Baker for the recipe idea!

I used my own chocolate chip cookie dough recipe, and since I was using a 9x13 pan I used an entire 14 oz. bag of caramels instead of 11 oz. as the original recipe calls for in an 8x8 pan. I thought there was still plenty of caramel flavor and texture without fully doubling the caramel called for, but feel free to use 22 oz. instead of 14, if you want. Also, to make this recipe even easier, you can use store-bought cookie dough. I'd use two packages, one for the bottom crust, one for the top, if you're using a 9x13 pan.

I think this recipe would be really versatile, too - it would be excellent with peanut butter cookie dough, or oatmeal chocolate chip, or even sugar cookie dough. I love recipes that I can easily change up for a delicious treat!

Salted Caramel Chocolate Chip Cookie Bars
1 c. melted butter
1 c. brown sugar
1 c. sugar
2 eggs
2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 1/2 c. flour
1 1/2-2 c. chocolate chips
14 oz. bag of caramels, unwrapped
2 Tbls. milk or cream
1. Preheat oven to 325 degrees, and grease a 9x13 pan.
2. Stir together melted butter, and both sugars until smooth.
3. Stir in eggs, vanilla, salt, and soda.
4. Stir in flour until just combined, and then stir in the chocolate chips.
5. Spread half the dough in the prepared pan.
6. Melt together caramels and milk until smooth. Pour over dough in the pan.
7. Use the rest of the cookie dough to spread over the top of the caramel, doing your best to make sure all the caramel is covered.
8. Bake about 45 minutes, until the edges are golden brown, and the top is lightly browned. Allow to come to room temperature, then refrigerate for about half an hour before cutting.

Hugs and cookies,

Amanda

Butterscotch Pudding Triple Chip Cookies

I am a recipe-a-holic. I can't help myself. If I see a recipe for something that looks and sounds delicious (usually some type of cake/cookie/bar) I have to save it. I do that even if I already have a similar recipe that I love. Apparently the adage "If it ain't broke, don't fix it" doesn't apply to my recipe collection.

So . . . 

Even though I have this Chocolate Chip Cookie recipe that's my all-time favorite, I couldn't resist trying these Butterscotch Pudding Triple Chip Cookies. And oh am I glad I did!

They're so good. They're especially good if you love soft, cake-like cookies. The butterscotch pudding keeps them so, so soft, and gives them a flavor different enough from traditional chocolate chip cookies to make them special. And you can't go wrong with three different types of chips in there, either! 

They don't take long to whip together and are sturdy enough to travel if you're driving in the car or want to take them to a friend. Yummmmm . . .

Butterscotch Pudding Triple Chip Cookies (recipe adapted from Two Peas and Their Pod)

1 c. softened butter

3/4 c. brown sugar

1/4 c. sugar

1 pkg. butterscotch instant pudding mix

2 eggs

1 tsp. vanilla

1 tsp. salt

1 tsp. baking soda

3 1/2 c. flour

3/4 c. white chocolate chips

3/4 c. butterscotch chips

3/4 c. semi-sweet chocolate chips

1. Preheat oven to 350 and grease a cookie sheet.

2. Beat together butter, both sugars, and pudding mix until thoroughly combined.

3. Scrape down bowl and beat in eggs, vanilla, salt, and baking soda.

4. Scrape down bowl again, and stir in flour until almost combined.

5. Add all three chips and mix until just combined.

6. Drop by Tbls. onto prepared baking sheet and bake 8-10 minutes, or until light golden brown around the edges.

These are delicious warm out of the oven, but don't worry, they're just as delicious when they're cool!

Hugs and cookies,

Amanda