If you are me, you totally pigged out yesterday. We had margaritas, wine, and like 5 kinds of crostini, grilled WHEELS of cheese, shrimp quesadillas and guacamole, FRIED homemade empanadas, slaw, kale salad, potato salad, couscous salad, pasta salad, grilled corn, mixed grill (i.e.: steak, lobster, sausages, shrimp) with chimichuri sauce, peach cobbler, berry cobbler, bourbon vanilla root beer floats, smores and now if you will excuse me I will just change back into my favorite maternity sweatpants from when I was actually pregnant like 4 years ago. Oink Oink.

But since I am an all or nothing kind of gal, and lets get real- I won’t be back on the kale till next week, lets just continue to oink oink it up this holiday weekend. Chocolate Salted Caramel Stuffed Chocolate Chip Cookies. Trader Joes Salted Caramel Bars were the star here.

These cookies are ridiculous and wonderful and I doubt I have much else to say about them that you can’t imagine for yourself. I hope that you are having a wonderful long weekend with your loved ones and I can’t wait to see you back here next week where you can join me for some salad. XOXO

Preheat the oven to 350 degrees, and prepare two sheet pans with parchment or silpats.
In a mixing bowl, cream together the butter and sugar until creamy.
Add the vanilla and the eggs and beat until creamy. Meanwhile mix the dry ingredients together in a separate bowl. Add the dry ingredients to the mixing bowl and stir until you have a thick cookie dough. Add the chocolate chips.

Scoop a small amount of dough onto the sheet pans (the cookies will spread, so give them room). Press one square of chocolate onto each of the small scoops of dough.

Top with another small scoop of dough and gently squash it so that you can pinch the dough together around the edges.

Sprinkle the tops of the cookie dough with sea salt or kosher salt

Bake at 350 for about 10 minutes. (when you take the cookies out they should still be a bit doughy looking in the middle- they will stiffen up as they cool).