Sometimes you epically screw up when you’re making a new recipe. And sometimes that epic screw-up turns into something incredible and (in this case) delicious. Late last night, I was able to save my salted caramel crunch cookies from being an epic failure, and that’s part of what I love so much about creating in the kitchen.
I was having a craving for cookies, and my go-to is usually some form of the original Toll House cookie recipe, because I want to eat the dough (before the eggs go in, obvi). It takes me back to making cookies with my grandma. The only baking chips I have in the house are butterscotch, though, and I wasn’t feelin’ it.
Then I remembered that I have these salted caramel crunch bits that I meant to use in my cotton candy machine, and never had. I thought maybe they’d be a delicious substitute for chocolate chips in that Toll House recipe.
I was wrong.
First, I messed up by melting the butter instead of just softening it. And then that ended up being way too much liquid for that recipe, so I ended up having to add quite a bit more flour. Luckily, I was able to salvage the cookies by the last 2 baking rounds, and come up with a moist, soft, caramel cookie with a little crunch.
As you can clearly see in this picture, there was a progression in baking batches, with the end result ending up the most like I wanted them to look.
I will be eating the mess-ups, and they’re crunchy so they’re perfect for crumbling on top of a coffee cake or some ice cream. I’m pretty proud of myself for coming up with an incredible cookie by the end of my late-night baking sesh. That almost never happens to me, and it’s almost always too late to get to the store and get more ingredients.
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Salted Caramel Crunch Cookies
- Heat oven to 350°F
- Stir together flour, salt, and baking powder and set aside
- In another bowl, mix together sugars, melted butter, and vanilla
- Combine flour and sugar mixtures well
- Add eggs and mix well
- Add Salted Caramel Crunch
- Turn onto a floured surface and knead for 2-3 minutes
- Roll into a log shape, and cut into 1/2-inch slices
- Bake on greased cookie sheet for 12-15 minutes, until edges are just brown
- Let cool for a few minutes on the pan before transferring them to a cooling rack or counter
- Store in airtight container for up to 10 days