Caramel Stuffed Salted Chocolatel Cookies - Cooking Light

Caramel Stuffed Salted Chocolatel Cookies

 
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Caramel Stuffed Salted Chocolate Cookies
Caramel Stuffed Salted Chocolate Cookies
Don't these look ooey gooey good? It took a few attempts at the recipe to get this one right but I was very happy with the final results. My initial dough was too soft and not quite chocolately enough, the second was better but the third was the charm.The cookies did not spread too much and kept the caramel candy inside while still maintaining a soft cookie texture. I used Kraft Caramel candy which I think works best here.
Our entire family is very fond of salted chocolate or salted caramel and we just love a sprinkle of flaked sea salt on these cookies. It is, of course, optional and you can simply omit it if you prefer or you can roll the cookie dough balls in sugar before baking instead.
While the caramels still stay soft enough to bite through easily enough when baked, my kids agree that the best way to enjoy one of these is to pop it into the microwave for just a few seconds to warm it and to soften the gooey caramel.
 

Caramel Stuffed Salted Chocolate Cookies

Recipe by Barry C. Parsons
Caramel Stuffed Salted Chocolate Cookies - soft chocolate cookies stuffed with a caramel candy and sprinkled with sea salt. A few seconds in the microwave will warm the cookie up and soften the caramel center, making them even better.

Prep time: Approximately 20 minutes + time to chill the dough.
Cook time: 12-14 minutes
Yield: About 18 cookies.
Ingredients
  • 1 1/4 cups butter
  • 2 cups sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup cocoa
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt 
  • Aprox 18 Kraft Caramel Candies
  • flaked sea salt (optional)
Directions
  1. Cream together the butter and sugar well.
  2. Add the eggs and vanilla to the creamed mixture and beat until well combined.
  3. Sift together the cocoa, flour, baking soda, and 1/4 tsp salt.
  4. Add the dry ingredients to the creamed mixture. Mix well until a dough forms.
  5. Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough should be cold when it goes in the oven.
  6. Roll the dough into about 1 1/2 inch balls and push one of the caramel candies into the center, pinching the dough around the caramel to seal it inside.
  7. Place about 3 inches apart on a parchment paper lined baking sheet.
  8. Flatten the balls slightly and sprinkle a small pinch of flaked sea salt (optional) and bake at 375 degrees F for about 12-14 minutes.
  9. Allow the cookies to cool on the pan for several minutes before placing them on a wire rack to cool completely.
  10. Store in an airtight container. Freezes well too.
  11. A few second in the microwave will warm the cookies and soften the caramel center if you prefer.

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