“When in doubt, try the recipe on the bag. That was my theory, when trying out the new caramel-filled chocolate chips. The back of the bag did not disappoint. These cookies turned out delicious with a nice burst of caramel flavoring. Thumbs up to high tech advancements in the world of chocolate chips.” – Cookie Dave
CHOCOLATE CARAMEL CHIP COOKIES
1 cup Butter
¾ cup Sugar
¾ cup Brown Sugar
1 teaspoon Vanilla
2 Eggs
2¼ cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
9oz package Nestle Toll House DelightFulls Caramel Filled Chocolate Chips
Preheat oven to 375 degrees.
Mix butter, sugar, and brown sugar.
Mix in vanilla and eggs.
Set aside “butter mixture.”
Combine flour, baking soda, and salt.
Gradually mix “flour mixture” into “butter mixture.”
Stir in caramel filled chocolate chips.
Place tablespoons of dough onto parchment paper lined baking sheets.
Bake for 9 minutes or until golden brown.
Makes about 48 cookies.
Revised Source: Nestle Toll House “DelightFulls” Milk Chocolate Morsels with Caramel Filling, recipe on back of 9oz bag.
“Searching for a taste of Fall and embracing the classic Snickerdoodle, this recipe is the perfect marriage. Considering that both Snickerdoodles and Pumpkin cookies have the same type of fluffy texture, these two cookie concepts create a harmony of flavor and chew. Embrace the Fall, eat a Pumpkin Snickerdoodle.” – Cookie Dave
PUMPKIN SNICKERDOODLES
1 cup Butter
1 cup Sugar
½ cup Brown Sugar
¾ cup Pumpkin
1 Egg
2 teaspoons Vanilla
3¾ cups Flour
1½ teaspoons Baking Powder
½ teaspoon Salt
½ teaspoon Pumpkin Pie Spice
½ cup Sugar
2 teaspoons Pumpkin Pie Spice
Mix together butter, 1 cup sugar, and brown sugar.
Mix in pumpkin.
Mix in egg and vanilla. Set aside “butter mixture.”
Mix together flour, baking powder, salt, and ½ teaspoon pumpkin pie spice.
Gradually mix “flour mixture” into “butter mixture.”
Refrigerate dough for one hour to make it easier to handle.
Preheat oven to 350 degrees.
Combine ½ cup sugar and 2 teaspoons pumpkin pie spice.
Roll tablespoons of dough in sugar/pumpkin pie spice mixture.
Place coated balls of dough on parchment paper lined cookie sheet.
Slightly press down on balls of dough with the flat bottom of a glass.
Bake for 10 minutes until cookies are just firm to touch.
Makes about 48 cookies.
Revised Source: 52 Kitchen Adventures.