a lot in a little cookie


Yesterday I picked up raspberry dark chocolate chips and they sat on the cupboard shelf for less than 2 hours before I was pulling butter out of the fridge to make cookie dough. And since I felt that the chips would get lonely, I added caramel bits.


When I started I wasn’t sure how these flavor combinations would work, I can tell you now that they are amazing. I had to pack the cookies up to share with friends before I ate my fourth one. Check out the recipe below and share your results if you make them.

ssrdcc cookie

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter-room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups raspberry dark chocolate chips
1 cup caramel bits
sea salt for dusting cookies


Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips and carmel bits. Refrigerate the dough over night or for at least 12 hours.

cookie dough

Preheat oven to 375 F


Drop dough by rounded tablespoon onto a parchment lined baking sheet.  Dust the dough with sea salt. Bake for 9 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove and place on wire racks to cool completely.


Enjoy and share with friends and family!

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