Ingredients

The following ingredients have 12 Servings
  • 3 cups low carb baking mix ((or all-purpose flour))
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup unsalted butter (room temperature)
  • 1 cup erythritol ((or sugar))
  • 1 cup sukrin brown sugar ((or brown sugar))
  • 2 large eggs
  • 3/4 teaspoon vanilla extract
  • 1/2 cup caramel morsel chips ((or chopped caramel squares OR 1 teaspoon of caramel extract))
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup mini semi-sweet chocolate chips

Instruction

  • Heat oven to 350 F. Line 2 cookie sheets with parchment paper or silicone baking mats.
  • Combine the flour, salt, baking powder, and baking soda in a bowl and sift together into a larger bowl.
  • Cream butter in a medium bowl until light and fluffy, just a few minutes using a hand mixer. Add sugar and brown sugar to butter and use hand mixer again until well incorporated.
  • Add eggs and extract to butter batter all at once and mix again
  • Combine batter to sifted flour mixture and blend again with the hand mixer. 
  • Add chocolate chips and caramel pieces to the dough and mix with a rubber spatula.
  • Using a 1 ½ inch cookie scoop, place rounded balls of dough onto a cookie sheet lined with parchment paper (in case some of the caramel candies are on the side and ooze out) approximately 1-2 inches apart from one another. You should be able to fit about 9 dough balls on the standard size cookie sheet.
  • Bake for 18 minutes in the center of the oven, turning the cookie sheet halfway through if your oven shows any unevenness during baking.
  • Allow to cool for 2 minutes on the cookie sheet, then remove to a wire rack with a spatula for further cooling.