Hey everyone, I found this bag of Kraft Caramel Bits in my pantry last weekend and thought, why not throw them into some cookies? Sounds easy enough, right? Here’s exactly how my kitchen experiment went down.
Getting My Stuff Together
First I dug out my basic cookie stuff: 2 cups all-purpose flour, 1 cup softened butter, 3/4 cup white sugar, 3/4 cup brown sugar, 2 eggs, and the usual 1 tsp baking soda + 1 tsp vanilla extract. Oh yeah – star of the show? That whole 10oz bag of Kraft Caramel Bits I’d been hoarding.
Mixing Drama & Caramel Surprises
Creamed the butter and sugars until fluffy, dumped in eggs and vanilla. When I poured the flour mix, it looked crazy dry – panicked and added a splash of milk (totally winging it here). Folded in the caramel bits last… but guys, they all sank to the bottom of the bowl! Like little caramel rocks.
Baking Shenanigans
Scooped tablespoon-sized blobs onto parchment paper, leaving BIG space between them. Popped ’em in my dodgy oven at 375°F and watched like a hawk. They started melting FAST – caramel oozing everywhere. Smelled amazing though! Pulled them at 9 minutes when edges turned gold but centers looked underdone (trust me, they cook while cooling).
The Aftermath
Let them cool 15 whole minutes (torture!). First bite? Super chewy middle with crispy edges, and those caramel bits turned into sticky little pockets of sweetness. They spread like crazy but tasted like legit bakery stuff.
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What I Learned:
- Chill the dough 30 mins BEFORE baking – stops cookie flood
- Mix caramel bits with 1 tbsp flour first – no sink zone
- Pull cookies early! They harden while cooling
- Add sea salt on top after baking – sweet + salty = magic
Honestly? Total win even with the chaos. Next time I’m crushing pretzels into the dough. Try this – just don’t cry when caramel glues your baking sheet to the counter like mine did!
