BEAUTY IN THE FRIDGE

Chocolate Caramel Cookies

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chocolate caramel cookies

Mike Garten

The secret to these surprisingly simple chocolate caramel cookies? Store-bought soft caramels! Just wrap one of the caramels in each ball of double-chocolate dough, top it off with flaky sea salt and bake until the cookies are warm, gooey and absolutely irresistible. The crisp, chocolatey exterior gives way to a sticky-sweet center, while the pinch of salt on top provides the perfect balance.

These cocoa-based cookies loaded with chopped bittersweet chocolate make the perfect chocolate dessert or fun baking recipe to tackle with the family. Bring them to your kid’s next bake sale and watch ‘em disappear or serve them as a delicious fall dessert to end any dinner party—they’ll wow your guests! To switch things up, you can stuff these with Rolos, peanut butter cups, or any other soft candy or treat. Turn it into an activity by setting out bowls of sweets and letting everyone build their own cookie (homemade nutella-stuffed cookie, anyone?). Edible crafts are always the most fun!

How to store chocolate caramel cookies

According to the USDA, homemade cookies can be stored at room temperature for 2-3 weeks or up to 2 months in the refrigerator. You can also freeze them for 8-12 months. However, when you’ve got cookies as delicious as these in the house, we doubt they’ll last that long!

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Cal/Serv: 220

Yields: 36

Total Time: 2 hours 15 mins

2 c.

all-purpose flour

1 1/3 c.

unsweetened cocoa powder

2 tsp.

baking soda

1/4 tsp.

kosher salt

1 c.

(2 sticks) unsalted butter, at room temperature

1/2 c.

granulated sugar

1 1/2 c.

packed light brown sugar

2

large eggs, at room temp

2 tsp.

pure vanilla extract

1/4 c.

buttermilk

12 oz.

bittersweet chocolate, coarsely chopped (about 2 cups)

36

soft caramels

Flaky sea salt, for topping

  1. Line baking sheet with parchment paper. In a medium bowl, sift together flour, cocoa powder, baking soda and kosher salt, then whisk to combine; set aside.
  2. In a large bowl, using an electric mixer, beat butter and sugars on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low and mix in eggs 1 at a time, then add vanilla.
  3. Add flour mixture in 2 parts, alternating with buttermilk and beating just until incorporated.
  4. Fold in chocolate chunks by hand, then refrigerate at least 30 minutes.
  5. Scoop dough into balls (2 tablespoons each) and place on prepared sheet; refrigerate while preparing caramels. With the back of a spoon, flatten each caramel into 3/4-inch-wide disk. Flatten each ball of cookie dough into disk and wrap around flattened caramel; return to baking sheet and refrigerate.
  6. Heat oven to 350°F. Line 2 baking sheets with parchment and arrange chilled cookies on sheets, spacing 2 inches apart. Sprinkle with flaky salt and bake, rotating positions of pans halfway through, until set around edges, 10 to 12 minutes. Let cool on sheets 5 minutes before transferring to a wire rack to cool completely.

NUTRITIONAL INFORMATION (per cookie): 220 calories, 3 g protein, 31 g carbohydrates, 2 g fiber, 12 g fat (7 g saturated fat), 235 mg sodium

Did you make this recipe? Comment below!

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