Quick, crispy cookies with a chewy caramel surprise!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.

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  • Cream the butter or margarine until light. Gradually add the sugars and continue beating until light and fluffy. Beat in eggs, vanilla, baking soda and salt. Beat well then stir in the flour. Stir in the chocolate covered caramels, chopped hazelnuts and chocolate chips and mix well.

  • Drop dough by teaspoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 minutes. Let cool on baking sheets for 5 minutes then remove to racks to finish cooling.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

314 calories; 19 g total fat; 45 mg cholesterol; 275 mg sodium. 34.9 g carbohydrates; 3.1 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/13/2008
I would really like to give this recipe 5 stars because these cookies are so yummy. However they are extremely temperamental. I ruined a few dozen cookies trying to figure out the trick to this recipe. Follow my advice exactly and you shouldn't have a problem. 1) DO NOT make these cookies without either a silpat or parchment paper. Greasing the cookie sheet is not enough. The cookies will still stick like cement. 2) These cookies spread - A LOT. Place only 9 teaspoon-sized drops on a standard sized sheet. Any more than that and they will spread together into one big cookie. 3) Bake for only 9 minutes. They won't look done but they are. 4) Follow the instructions of leaving the cookies on the pan for 5 minutes before removing to a rack. Any less time and you will completely mutilate the cookies. Don't let my comments scare you away from this recipe - the cookies are fabulous! Read More
(22)

Most helpful critical review

Rating: 2 stars
03/06/2003
I haven't tried this recipe yet since it doesn't mention chocolate covered caramels until it says to stir them in at the end of this recipe. Should the toffee bits be chocolate covered caramels? Otherwise it seems to be very good. Read More
(8)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/13/2008
I would really like to give this recipe 5 stars because these cookies are so yummy. However they are extremely temperamental. I ruined a few dozen cookies trying to figure out the trick to this recipe. Follow my advice exactly and you shouldn't have a problem. 1) DO NOT make these cookies without either a silpat or parchment paper. Greasing the cookie sheet is not enough. The cookies will still stick like cement. 2) These cookies spread - A LOT. Place only 9 teaspoon-sized drops on a standard sized sheet. Any more than that and they will spread together into one big cookie. 3) Bake for only 9 minutes. They won't look done but they are. 4) Follow the instructions of leaving the cookies on the pan for 5 minutes before removing to a rack. Any less time and you will completely mutilate the cookies. Don't let my comments scare you away from this recipe - the cookies are fabulous! Read More
(22)
Rating: 4 stars
12/13/2008
I would really like to give this recipe 5 stars because these cookies are so yummy. However they are extremely temperamental. I ruined a few dozen cookies trying to figure out the trick to this recipe. Follow my advice exactly and you shouldn't have a problem. 1) DO NOT make these cookies without either a silpat or parchment paper. Greasing the cookie sheet is not enough. The cookies will still stick like cement. 2) These cookies spread - A LOT. Place only 9 teaspoon-sized drops on a standard sized sheet. Any more than that and they will spread together into one big cookie. 3) Bake for only 9 minutes. They won't look done but they are. 4) Follow the instructions of leaving the cookies on the pan for 5 minutes before removing to a rack. Any less time and you will completely mutilate the cookies. Don't let my comments scare you away from this recipe - the cookies are fabulous! Read More
(22)
Rating: 2 stars
03/06/2003
I haven't tried this recipe yet since it doesn't mention chocolate covered caramels until it says to stir them in at the end of this recipe. Should the toffee bits be chocolate covered caramels? Otherwise it seems to be very good. Read More
(8)
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Rating: 5 stars
02/10/2009
incredible cookies. to make this recipe properly make sure you follow kjstrom's advice very seriously. they turned out perfect. and thanks to them i didnt have to make any of the mistakes. The only things i will add is 1)dont necissarily bake them for 9 minutes i took mine out at that point and they were a little tiny bit but enough to spoil them raw in the middle i went with 10 minutes. this will depend on your oven. 2)the recipe calls for toffee bits and then the directions say to add the chocolate covered caramels i didnt know what was accurate. i used the toffee bits. turned out great. i will make them many more times thank you Read More
(8)