Recently I made a batch of caramel corn for a baby shower I hosted. (More about the shower soon – I can’t wait to tell you about it!) For a few crazy minutes, I contemplated just making a half batch of caramel corn because we didn’t need very much. Thankfully I quickly regained my sanity, made the full batch, and proceeded to snack with reckless abandon. But even after my snacking binge(s) and hosting the baby shower, I still had a huge amount left over. Not that I consider that a problem, mind you, but this surplus coincided with a strong urge to bake cookies. I was browsing the various cookie recipes I have bookmarked and then this one stopped me in my tracks. Chocolate chip cookies…with caramel corn. So, basically, two of my very favorite things combined in one.
Now, as wonderful as the idea of these sounded, I was very skeptical of how they might turn out. Logistically, I was sure that the caramel corn would lose its crunch, or that the caramel would melt into weird pools and mess up the cookies, or…something. Eventually I figured it was worth a shot and even if they weren’t fabulous, they should still be pretty good. I was pleasantly surprised to find that the caramel corn retained its crunch and its flavor, and the cookies didn’t make any funky moves while baking. I used dark chocolate chips rather than the usual semisweet and added a touch more salt to offset the additional sweetness from the caramel corn.
In closing, caramel corn + amazing chocolate chip cookies = do it.