Chocolate Chip Cookie Salted Caramels


Recently I was perusing the Food52 store and I saw they were selling caramels rolled in chocolate chip cookie crumbs, and I thought it was the most brilliant thing in the world: sweet caramel combined with the salty crunch of chocolate chip cookies. However, they were 25 dollars for 2 small bags, and so I decided to make my own! This Miette caramel recipe is one I've used for years--we used to make bags of caramels for the neighbors for Christmas each year. 

Salted Caramels (Recipe from Miette) 

  • 1 ½ cups heavy cream
  • 1 ¼ cups whole milk
  • 2 cups granulated sugar
  • 1 ¼ cups firmly packed light brown sugar
  • 3 teaspoons salt
  • 2 tablespoons unsalted butter
  • ½ cup light corn syrup
  • 3 tablespoons water

Additional ingredients: 

  • Fleur de sel 
  • 2 extra large chocolate chip cookies, either homemade or store bought My favorite recipe is posted here   
  • parchment paper
  • candy thermometer 
  • wax paper 


Start by buttering a metal pan, preferably a square 9x9, but I used a loaf pan because I didn't have a square one. Cut a piece of parchment that overlaps on the side, and butter it as well. I know it seems like lots of butter, I know! but caramel sticking to your pan is the worst. 


Next, combine all caramel ingredients into a large pot--make sure it's big enough that it can han handle a rolling boil for a long time. The pot I started with was too small and I had to switch it.  


Whisk continuously under medium heat. It will look like dirty dishwater at first but soon the butter will melt and it will start to simmer. 


Once butter has melted add candy thermometer (I recommend a digital one for its ease!) and keep whisking. You are trying to get it to 247 degrees F. It definitely takes a lot of patience. 


Once the mixture reaches high 190s-200s, it will have a continuous rolling boil. Keep stirring! It will start to thicken at this point. The second it reaches 247 degrees F remove from heat immediately and pour into lined pan. 


Let caramel cool completely. Try not to disturb it while cooling.


When caramel is completely cool, lift up on the parchment to remove it from the pan. 


Meanwhile, take 2 large cookies and break into pieces. If your cookies are freshly baked, make sure the chocolate chips are no longer gooey. You can put them in the freezer for 20 minutes to speed up the cooling. Put cookie pieces in a food processor and blend into crumbs. 


Place cookie crumbs and salt in 2 separate bowls. Cut wax paper into 4 inch by 3 inch rectangles. 


To package caramels, cut a strip of caramel from the block that is 1/2 inch wide. Cut into 1-inch pieces. It's okay if they aren't all perfectly the same size. 


Sprinkle a couple pieces of fleur de sel  on each piece of caramel, pressing them in so they stick. Next, press the caramel square up against the side of the bowl with the cookie crumbs. The crumbs will form a layer on top of the caramel when pressed against the side as seen below. 


Place each caramel in the center of a piece of wax paper. Roll up and twist sides. Enjoy! 

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