Who knew adding buttery Ritz crackers would give these cookies the perfect level of crunch and saltiness?!
Cook Time
24 minutes
Total Time
54 minutes
Yield
18 cookies
Ingredients
1 cup unsalted butter (230 g), room temperature
¾ cup dark brown sugar (150 g), packed
¾ cup granulated sugar (150 g)
2 teaspoons vanilla extract
2 large eggs
2 ⅔ cups all-purpose flour (335 g)
1 teaspoon baking soda
½ teaspoon kosher salt
1 ¾ cups chopped bittersweet chocolate (350 g)
roughly chopped butter cracker, plus 8 crackers, broken into halves or quarters, divided
15 soft caramels
Nutrition Info
Calories 331
Fat 8g
Carbs 60g
Fiber 1g
Sugar 46g
Protein 3g
How to Make It
1. Step
In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the vanilla and eggs and mix for 2 minutes, until well-combined. Add the flour, baking soda, and salt and mix on low speed for 2 minutes, until incorporated. Fold in the chocolate and chopped butter crackers until evenly distributed. Chill the dough in the refrigerator for about 30 minutes.
2. Step
Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
3. Step
Scoop about 1 tablespoon of dough and press half of a soft caramel to the center, then cover with another tablespoon of dough and roll into a ball to encase the caramel. Repeat with the remaining cookie dough. Place the dough balls on the prepared baking sheets, spacing 2–3 inches apart.
4. Step
Press small pieces of the remaining caramels and halved or quartered butter crackers into the cookies. Chill in the refrigerator for another 10 minutes.
5. Step
Bake the cookies for 12–14 minutes, or until the edges are golden brown. Remove from the oven and let cool completely on the pans.
6. Step
Leftover cookies will keep in an airtight container at room temperature for up to 1 week.
