Salty & sweet is a seriously addicting combination and these salted caramel chocolate chip cookies are no exception. I dare you to stop at just one...
1 cup (2 sticks) of butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 package vanilla pudding mix
1 bag of Ghiradelli milk chocolate chips
1 bag of Ghiradelli caramel baking chips
sea salt to taste
Preheat oven to 350 degrees. In a stand mixer, beat butter and sugars on low speed. Add vanilla. Add eggs one at a time, beating well after each addition.
In a separate bowl, combine flour, baking soda & salt. Gradually add the flour mixture, stopping halfway to scrape down the sides of the stand mixing bowl to make sure all ingredients are fully incorporated.
Add pudding mix and beat well. On low speed, add the chocolate chips and caramel chips, just until mixed throughout.
Using a 1-inch cookie scoop, place dough on a non-stick baking sheet about one inch apart. Bake for 9-10 minutes. Immediately after removing from the oven, sprinkle the cookies with sea salt. Let stand on baking sheet for a couple minutes before transferring to a wire rack. Enjoy warm or store once completely cooled.