Combine caramel ingredients together and blend until very smooth.
Pour into a parchment-lined pan cookie pan and freeze for at least one hour, or until hard.
Remove parchment paper and chop into small, chocolate-chip sized pieces on a large cutting board. Be sure to work in an air-conditioned environment away from sunlight, since these will want to melt!
Place pieces onto a parchment-lined baking sheet or plate and keep in the freezer while you prepare the cookie ingredients.
- Combine dry ingredients together until well-mixed.
- Cream softened butter into the mixture.
- Add vanilla and eggs, and finally, fold in the chocolate chips and frozen caramel pieces.
- Once everything is well-mixed, roll the cookie dough into 1 tbsp-size balls and place them on a pan.
- Flatten each with a spatula, then cook for 12–15 minutes or until slightly brown. The cookies will be soft to the touch, but will morph into a chewier texture after cooling.
Serve and enjoy after 5–10 minutes of cooling at room temperature!
