Salted Caramel Ritz Cracker Cookies

Instructions

• In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the vanilla and eggs and mix for 2 minutes, until well-combined. Add the flour, baking soda, and salt and mix on low speed for 2 minutes, until incorporated. Fold in the chocolate and chopped butter crackers until evenly distributed. Chill the dough in the refrigerator for about 30 minutes.
• Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
• Scoop about 1 tablespoon of dough and press half of a soft caramel to the center, then cover with another tablespoon of dough and roll into a ball to encase the caramel. Repeat with the remaining cookie dough. Place the dough balls on the prepared baking sheets, spacing 2–3 inches apart.
• Press small pieces of the remaining caramels and halved or quartered butter crackers into the cookies. Chill in the refrigerator for another 10 minutes.
• Bake the cookies for 12–14 minutes, or until the edges are golden brown. Remove from the oven and let cool completely on the pans.
• Leftover cookies will keep in an airtight container at room temperature for up to 1 week.
• Enjoy!