There’s something about dessert that brings people together. And when it comes to sweets, few things can compete with the rich combination of chocolate, caramel, and a hint of salt. When you start talking about Arby’s Salted Caramel Chocolate Chip Cookie, it’s not just food; it’s an experience.
Think about pairing these delightful cookies with a steaming cup of coffee or a scoop of vanilla ice cream. The contrast of temperatures and flavors amplifies the experience and can elevate any meal.
As I sat down to enjoy one of these cookies for the first time, I was struck by how comforting it felt. It reminded me of family gatherings around the table, where each cookie was a personal invitation to indulge.
This post is a journey into the world of this cookie, exploring its ingredients, preparation, and flavors, alongside some tips for success.
What is Arby’s Salted Caramel Chocolate Chip Cookie?
Arby’s Salted Caramel Chocolate Chip Cookie is not just another chocolate chip cookie; it’s a medley of textures and flavors. The cookie boasts a soft, chewy base with bursts of gooey caramel bits, semi-sweet chocolate chips, and a sprinkle of sea salt.
This creation has quickly gained popularity as a signature sweet offering at Arby’s, succeeding in elevating the humble chocolate chip cookie.
Unlike typical cookies, this masterpiece enhances the classic recipe with a combination of sugars and the integration of caramel, resulting in an unforgettable taste sensation.
As I took my first bite, I discovered that this cookie is a testament to the power of simple ingredients working harmoniously together to create something truly delightful.
What Makes This Recipe Different From Other Arby’s Salted Caramel Chocolate Chip Cookie?
This cookie stands out due to its unique blend of flavors and textures. Arby’s has utilized high-quality ingredients like pure vanilla extract and a mixture of white and brown sugars. The addition of caramel bits sets it apart from the basic chocolate chip cookie.
While many cookies rely solely on chocolate for sweetness, this recipe harmonizes the richness of caramel with the decadent chocolate flavor.
Moreover, the sprinkle of sea salt at the end?
It’s the cherry on top. This element adds a depth of flavor that makes you want to savor each bite. I was pleasantly surprised by how this subtle savory addition enhanced the sweet profile, creating a balanced experience.
How Does It Taste?
Imagine biting into a freshly baked cookie. You experience a soft outer layer that gives way to a warm, chewy center. The first taste is sweet, yet there’s a hint of saltiness that tempers the sugar.
Then, you encounter the bursts of semi-sweet chocolate melting on your tongue, followed by delightful pockets of gooey caramel. It’s a joyful assault of flavors and textures—sweet, salty, soft, and crunchy.
This cookie doesn’t just taste good; it leaves a lasting impression. It’s like a family recipe that’s been passed down generations, infused with love and care.
The moment you taste it, you find comfort and satisfaction that lingers long after the cookie is gone.
Ingredients You’ll Need To Make This Dish
Creating Arby’s Salted Caramel Chocolate Chip Cookie at home calls for some well-chosen ingredients. Here’s your shopping list:
- 1 1/2 teaspoons sea salt
- 1 teaspoon cornstarch
- 1 tablespoon pure vanilla extract
- 2 large eggs, brought to room temperature
- 1 egg yolk, brought to room temperature
- 1 cup white granulated sugar
- 1 cup firmly packed brown sugar
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 cup cold, unsalted butter, diced into tablespoons
- 3 cups semi-sweet chocolate chips
- 1 cup caramel bits
- 1/2 cup chopped pecans
- 1/2 teaspoon ground cinnamon
Ready to embark on your cookie-baking mission? Let’s get started!
Step-by-Step Instructions
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This sets the stage for perfectly baked cookies. A hot oven ensures that the cookies will rise beautifully and develop that desirable golden brown exterior.
Step 2: Prepare the Baking Sheets
Line two baking sheets with parchment paper. This step is crucial; the parchment provides a non-stick surface, preventing any potential cookie disasters!
Step 3: Whisk the Dry Ingredients
In a bowl, combine the all-purpose flour, baking soda, cornstarch, and sea salt. Whisk it together to ensure even distribution. This blend helps with the cookie’s texture, ensuring it’s chewy in the center yet crispy on the edges.
Step 4: Cream the Butters and Sugars
In a separate bowl, combine the diced cold, unsalted butter, white granulated sugar, and brown sugar. Using a mixer, cream the ingredients on medium speed until the mixture is light and fluffy. This step is essential as it incorporates air into the batter, helping the cookies rise.
Step 5: Add Eggs and Vanilla
Next, beat in the two large eggs, the egg yolk, and the pure vanilla extract. Mix until just combined. Remember, don’t overmix at this stage, as you want the mixture to remain light.
Step 6: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture. I recommend doing this in three batches. Mix it on low speed until just combined. Overmixing can lead to tough cookies, and nobody wants that.
Step 7: Fold in the Goodies
Gently fold in the semi-sweet chocolate chips, caramel bits, and chopped pecans. The combination will give the cookies a delightful crunch and an explosion of flavor.
Step 8: Scoop and Bake
Using a cookie scoop, place dollops of the batter onto the prepared baking sheets. Be sure to leave space between each cookie to allow for spreading. When you have placed all the cookies onto the sheets, sprinkle a tiny pinch of sea salt on top of each one.
Step 9: Bake
Place the cookie sheets in the oven and bake for 10-12 minutes. Keep an eye on them; you want them to be golden brown around the edges but still soft in the center. Trust me; the smell wafting through your kitchen will be enough motivation to wait impatiently!
Step 10: Let Cool
Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Remember, they will continue to cook slightly as they cool.
Tips & Tricks On Making Arby’s Salted Caramel Chocolate Chip Cookie
Here are a few tried-and-true tips to ensure your cookies turn out perfectly:
- Use Room Temperature Ingredients: This helps in achieving a smooth batter and well-integrated flavors. Cold ingredients can lead to an uneven mixture.
- Chill the Dough: If you have time, chill the cookie dough for 30 minutes before baking. This prevents the cookies from spreading too much, resulting in a thicker texture.
- Measure Flour Properly: Spoon the flour into your measuring cup and level it off. Avoid scooping directly from the bag, as it may lead to compacted flour, resulting in dense cookies.
- Don’t Overbake: Cookies may look slightly underbaked when you take them out. They will firm up as they cool. Trust the process!
- Experiment with Mix-Ins: Feel free to swap out the pecans for your favorite nuts or exclude them entirely. The flexibility in ingredients allows you to personalize the cookies to your liking.
How Do I Store This Dish?
Storing these cookies properly will help maintain their delightful chewy texture. Here’s how to do it right:
- Room Temperature: Store cookies in an airtight container at room temperature for up to a week. Use parchment paper between layers to prevent sticking.
- Freezing: You can freeze cookie dough before baking. Just scoop the dough into balls and freeze on a baking sheet until solid. Then transfer to a zip-top bag for storage. When you’re ready to bake, just add an extra minute or two to the baking time.
- Baked Cookies: Baked and cooled cookies can also be frozen. Place them in a zip-top bag or airtight container, separating layers with parchment paper. They can last for up to three months. When you’re ready for a treat, just thaw them at room temperature.
What Other Substitutes Can You Use in Arby’s Salted Caramel Chocolate Chip Cookie?
There’s always room for creativity in the kitchen! If you’re looking for alternatives or simply want to try something different, consider these options:
- Brown Sugar Substitutes: Use coconut sugar or maple sugar as a lower-glycemic alternative. Both will give a different yet delicious taste.
- Gluten-Free Flour: Swap all-purpose flour with a gluten-free blend. Just ensure it’s a 1:1 substitute suitable for baking.
- Different Chips: Replace semi-sweet chocolate chips with dark chocolate or white chocolate. Each will alter the cookie’s flavor profile admirably.
- Nut Substitutions: Almonds or walnuts can replace pecans if you prefer a different nut. Chopped nuts will add fantastic moisture and flavor regardless of the choice.
- Caramel Alternatives: If you can’t find caramel bits, try chocolate-covered caramel candies cut into small pieces. They’ll create a similar gooey experience.
Arby’s Salted Caramel Chocolate Chip Cookie Recip
Equipment
- Oven
- Baking sheets
Ingredients
- 1 1/2 teaspoons sea salt
- 1 teaspoon cornstarch
- 1 tablespoon pure vanilla extract
- 2 large eggs brought to room temperature
- 1 egg yolk brought to room temperature
- 1 cup white granulated sugar
- 1 cup firmly packed brown sugar
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 cup cold unsalted butter, diced into tablespoons
- 3 cups semi-sweet chocolate chips
- 1 cup caramel bits
- 1/2 cup chopped pecans
- 1/2 teaspoon ground cinnamon
Instructions
- Begin by preheating your oven to 350°F (175°C). This sets the stage for perfectly baked cookies. A hot oven ensures that the cookies will rise beautifully and develop that desirable golden brown exterior.
- Line two baking sheets with parchment paper. This step is crucial; the parchment provides a non-stick surface, preventing any potential cookie disasters!
- In a bowl, combine the all-purpose flour, baking soda, cornstarch, and sea salt. Whisk it together to ensure even distribution. This blend helps with the cookie’s texture, ensuring it’s chewy in the center yet crispy on the edges.
- In a separate bowl, combine the diced cold, unsalted butter, white granulated sugar, and brown sugar. Using a mixer, cream the ingredients on medium speed until the mixture is light and fluffy. This step is essential as it incorporates air into the batter, helping the cookies rise.
- Next, beat in the two large eggs, the egg yolk, and the pure vanilla extract. Mix until just combined. Remember, don’t overmix at this stage, as you want the mixture to remain light.
- Gradually add the dry ingredients to the wet mixture. I recommend doing this in three batches. Mix it on low speed until just combined. Overmixing can lead to tough cookies, and nobody wants that.
- Gently fold in the semi-sweet chocolate chips, caramel bits, and chopped pecans. The combination will give the cookies a delightful crunch and an explosion of flavor.
- Using a cookie scoop, place dollops of the batter onto the prepared baking sheets. Be sure to leave space between each cookie to allow for spreading. When you have placed all the cookies onto the sheets, sprinkle a tiny pinch of sea salt on top of each one.
- Place the cookie sheets in the oven and bake for 10-12 minutes. Keep an eye on them; you want them to be golden brown around the edges but still soft in the center. Trust me; the smell wafting through your kitchen will be enough motivation to wait impatiently!
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Remember, they will continue to cook slightly as they cool.
Notes
- Use Room Temperature Ingredients: This helps in achieving a smooth batter and well-integrated flavors. Cold ingredients can lead to an uneven mixture.
- Chill the Dough: If you have time, chill the cookie dough for 30 minutes before baking. This prevents the cookies from spreading too much, resulting in a thicker texture.
- Measure Flour Properly: Spoon the flour into your measuring cup and level it off. Avoid scooping directly from the bag, as it may lead to compacted flour, resulting in dense cookies.
- Don’t Overbake: Cookies may look slightly underbaked when you take them out. They will firm up as they cool. Trust the process!
- Experiment with Mix-Ins: Feel free to swap out the pecans for your favorite nuts or exclude them entirely. The flexibility in ingredients allows you to personalize the cookies to your liking.
Nutrition
Frequently Asked Questions
Conclusion
If you’ve been on a quest for a dessert that satisfies both chocolate and caramel cravings, look no further than Arby’s Salted Caramel Chocolate Chip Cookie.
With this recipe, you can make something delicious and share it with friends and family. Whether you’re serving up dessert after dinner or just enjoying a quiet moment with a cup of coffee, you’ll find joy in every bite.
The recipe is an invitation to explore classic flavors with a creative twist and a chance to bask in the sweet nostalgia each bite provides. Trust me, once you make these cookies, they will become a go-to treat for gatherings or solo indulgence. So, roll up your sleeves, gather your ingredients, and prepare for cookie magic.
You won’t regret it!
