Salted Caramel Chocolate Cookies
Yields: 48 cookies
  • 2¼ cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ⅔ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup semi-sweet mini chocolate chips
  • 48 caramel-filled chocolate candies (such as Rolos)
  • sea salt
  1. In a small bowl, whisk flour, cocoa, baking soda and salt.
  2. In a separate large bowl with a mixer, beat butter and sugar until combined and fluffy. Beat in vanilla. Add eggs, one at a time, beating after each addition.
  3. Gradually add flour mixture to butter mixture, beating on low until just combined. Stir in chocolate chips.
  4. Refrigerate dough for 30 minutes to overnight. {Let warm up about 15 minutes before you're ready to assemble cookies]
  5. Preheat oven to 350°F. Line cookie sheet(s) with parchment paper and set aside.
  6. Scoop a rounded tablespoonful of cookie dough and split it in half. Place a candy in between both dough balls, and gently pull the dough around to cover the candy completely and roll into into a ball. Place on prepared cookie sheet and sprinkle with sea salt. Repeat with the rest of the dough.
  7. Bake for 8 to 10 minutes, or until cookies are set (cookies may appear a little puffy). Remove to a wire rack to cool completely.
Recipe by My Site at