Phenomenal Phoods

Sheet Pan Chocolate Caramel Cookie

Ingredients:

• 1 cup butter (softened)
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 20 Ghirardelli chocolate caramel squares
• 1/2 cup toffee bits

Instructions:

1. Combine butter, brown sugar and white sugar with a mixer and beat for about 5 minutes until pale and fluffy.
2. Add eggs and vanilla and beat for another minute until smooth.
3. Add dry ingredients, mixing just until combined.
4. Fold in the toffee bits and half of the chocolate squares.
5. Line a quarter sheet pan with parchment paper and transfer the cookie dough to the sheet pan. Use your hands or a floured spatula to press the cookie dough evenly into the sheet pan.
6. Transfer the pan to the freezer to chill the dough for 15-20 minutes.
7. While the dough is chilling, heat the oven to 350 degrees F.
8. When ready, bake the cookie for 10 minutes. Remove from the oven and press the remaining chocolate squares into the top. Return to the oven for 4 minutes more or until the edges are browned.
9. Let cool in the pan for 5 minutes before transferring the parchment to the counter to cool the rest of the way. Cut into squares to serve.