SALTED CARAMEL CHOCOLATE CHIP COOKIES

INGREDIENTS
Cookies

• 1 cup Flour
• 1/3 cup Brown sugar
• 1/3 cup Granulated sugar
• 1/2 cup Butter
• 1 Egg
• 1/2 cup Chocolate chips
• 3 tbsp Vital Proteins Collagen Peptides
• 1 tsp Vanilla extract
• 1/2 tsp Salt
• 1/2 tsp Baking soda
• 1/2 tsp Baking powder

Filling

• 1/3 cup Cashews chopped
• 12 Caramel candies

INSTRUCTIONS

1. In a mixing bowl cream together butter, brown sugar and granulated sugar.
2. Add the egg and vanilla extract and mix thoroughly.
3. In a separate bowl, whisk together the flour, salt, baking powder, baking soda and collagen peptides.
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How to Make Caramel

INGREDIENTS

• 2 cups granulated sugar
• 12 tbsp (180g) unsalted butter cut into small chunks
• 1 cup heavy cream

DIRECTIONS

1. Place the sugar in a large heavy-bottomed pan over a medium heat. Once the edges of the sugar starts to turn to liquid, stir with a heat resistant rubber spatula. Keep stirring every few seconds. 
2. The sugar will initially go very lumpy, then will turn to a golden liquid. Continue to heat whilst stirring until all the sugar (including any smaller lumps) have melted. If it seems to be taking a long time, turn the heat down whilst stirring, to prevent the caramel from burning.
3. Once all the sugar has melted, very carefully add the butter to the pan. It will bubble and spit, so you may want to lower it in with a spoon to be extra careful.
4. ...........
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Salted Caramel Fudge Cups

Ingredients

• 1 (13 oz.) pkg, caramels
• 1 c. semi-sweet or dark chocolate chips
• 1/2 c. heavy cream
• coarse or flake sea salt

Instructions

1. With non-stick cooking spray, generously spray a mini-muffin tin. Or place mini-muffin liners in each cup. (Liners are recommended if these candies will be at room temperature on dessert trays or for holiday gifts or treats, as they will help the caramels hold their shape.) You'll be preparing approximately 18-20 cups. Set aside.
2. Add the chocolate chips to a bowl. In a small sauce pan, bring the heavy cream to a low simmer. 
3. Remove from heat right away and pour the hot cream over the chocolate chips. Stir continually until all the chocolate and cream has combine and the chocolate is completely melted. Add a heaping teaspoon to each of the muffin cups, filling each cup about half way. Put the pan in the refrigerator to cool.
4. ............
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