This and that: Salted Caramel Cookies {Fill the Cookie Jar}

Thursday, October 1, 2015

Salted Caramel Cookies {Fill the Cookie Jar}

Today is National Homemade Cookie day, so it is perfect that it is also the day that we Fill the Cookie Jar.

Salted Caramel Cookies {Fill the Cookie Jar}

Fill the Cookie Jar with Salted Caramel Cookies made with Zulka Morena Pure Cane Sugar and Jif Salted Caramel Flavored Hazelnut Spread. #fillthecookiejar

This month's Fill the Cookie Jar theme is Halloween or Pumpkin.   I have to let you in a little secret - my cookies this month doesn't have anything to do with Halloween or Pumpkin.  Yeah, I am being a bit of a rebel ~  Hope it doesn't get me kicked out of this fabulous group (sucking up here!!!).

I had made these cookies to take to my husband last week and thought if I had time I would make another cookie that fit this month theme.  This month also is National Caramel Month so I decided that these will work.  

Fill the Cookie Jar with Salted Caramel Cookies made with Zulka Morena Pure Cane Sugar and Jif Salted Caramel Flavored Hazelnut Spread.  #fillthecookiejar

I had found Jif Salted Caramel Hazelnut Spread awhile back and wanted to make them into a cookie. As hubby has a peanut sensitivity, I decided to use my Peanut Blossom recipe and substitute the Hazelnut Spread for the Peanut Butter.  These cookies were awesome.  I did bake them slightly longer than the recipe called as we like crunchy cookies... So if you want a softer cookie, don't bake as long.

Salted Caramel Cookies 
1 3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/2 cup sugar (Zulka Morena Pure Cane Sugar)
1/2 cup brown sugar
1/2 cup butter
1 tsp vanilla
1 egg 
1/2 cup Jif Salted Caramel Flavored Hazelnut spread
1/2 cup Kraft Caramel Bits

Preheat oven to 375 degrees.
Combine flour, salt and baking soda in bowl, set aside.
Mix together butter and sugars until fluffy.
Add egg and vanilla and continue to mix well.
Mix in Jif Salted Caramel Flavored Hazelnut spread.
Stir in dry ingredients until well mixed.
Add Caramel Bits and stir until well incorporated. 
Roll cookies into 1 inch balls and place on cookie sheet.
Bake for 10 -12 minutes. (I baked mine for 12-14 minutes and the cookies were crunchy).

Are you interested in joining our group and make cookies once a month?  This group is lots of fun and you have no obligation to do a post every month.  We are given a theme each month from Cynthia of Feeding Big, our group leader.   To get more information, click on the button below.

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  1. I promise to not kick you out of the group! I was a rebel and my recipe is not really a Halloween recipe! I love this recipe and happen to have some of the Jif in my pantry. I must confess, I eat it by the spoonful! I am sure your husband was really happy to get this cookies! I am sure he was happy to see you too! Thanks for being a part of the Fill The Cookie Jar.

  2. Salted caramel sounds like a great cookie idea for fall to me!

  3. I must find that spread! These cookies sound amazing. Happy Homemade Cookie Day and Caramel Month, ha ha!

  4. Oh and I really like the Zulka Morena sugar too (I used it in my cookies) :)

  5. Halloween, Pumpkin, or not. These sound delicious and I am so glad you shared them. Love the caramel surprises you have inside!


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