Salted Caramel Dark Chocolate Cookies
Ingredients
The cookie dough
-
½
cup
unsalted butter
-
½
cup
granulated sugar
-
½
cup
packed light or dark brown sugar
-
1
large
egg
-
1
teaspoon
pure vanilla extract
-
1
cup
all-purpose flour
-
⅔
cup
unsweetened cocoa powder
-
1
teaspoon
baking soda
-
⅛
teaspoon
salt
-
2
tablespoons
milk
-
1½
cups
semi-sweet or dark chocolate chips
The filling and topping
-
18
pieces
chocolate-coated caramels (such as Rolos)
-
to taste
flaky sea salt or coarse sea salt
Instructions
- Chill the cookie dough for at least 3 hours or overnight.
- Beat together the butter, granulated sugar, and brown sugar until fluffy.
- Add the egg and vanilla, mixing until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until combined.
- Stir in the milk and chocolate chips until the dough is sticky.
- Allow the dough to sit at room temperature for 10 minutes.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop 2 tablespoons of dough, divide it in half, and roll each half into a ball.
- Place a caramel candy in the center of one ball and top with the other ball, sealing it.
- Arrange the stuffed dough balls on the baking sheets and sprinkle with sea salt.
- Bake for 12-13 minutes until edges are set and centers look soft.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
18 cookies
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
3g
Sodium
50mg
Cholesterol
20mg
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