Caramel Chocolate Chip Cookies and Cookie Milk Cocktail

<span itemprop="name">Caramel Chocolate Chip Cookies and Cookie Milk Cocktail</span>


Caramel Sauce

  • 1/2 c sugar
  • 2 tbsp. water
  • 1/4 c heavy cream
  • 1 tsp. butter
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla extract


  • 1 c unsalted butter, softened
  • 1 c brown sugar
  • 1 c white sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1/2 c caramel sauce, cooled
  • 4 c flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 c chocolate chips
  • finishing salt for garnish

Cookie Milk Cocktail

  • ice
  • 4 fl oz (1/2 c) milk
  • 1 fl oz (2 T) Baileys
  • 1 fl oz (2 T) Amaretto


Caramel sauce

  1. In a small sauce pan add the sugar and water, heat on medium high, do not stir. Keep a close eye on the sugar, once it has dissolved you can swirl it now and again to even out the color. You are looking for a deep amber, once it has reached the desired color take it off the heat and add the heavy cream.
  2. Stir the mixture until it becomes smooth, if it’s not smoothing out, but it back on low heat to dissolve the caramel lumps, stir in the butter, salt and vanilla. Set aside and let cool.


  1. In a large bowl cream together the butter, brown sugar and sugar until fluffy. Add the vanilla and eggs, one at a time until fully incorporated, scrape down the sides of the bowl and add the caramel sauce.
  2. Incorporate the dry ingredients and chill the dough for 1 hour.
  3. Preheat the oven to 375F.
  4. Scoop the dough onto a greased tray placing about 2 inches apart, flatten and garnish with salt. Bake for 13 minutes at 375F until the edges are golden brown.

Cookie Milk Cocktail

  1. In a short class filled with ice pour over the milk, baileys and amaretto, stir and garnish with a cookie.

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