Salted Chocolate Caramel Cookies
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Ingredients
  • ½ cup butter (1 stick, room temperature)
  • ⅔ cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 6 caramel squares, halved (plus extra for decoration)
  • Sea salt for garnish
Instructions
  1. Preheat oven to 350° F (175° C). In a mixing bowl, beat room temperature butter, sugar, eggs, and vanilla until creamed together. In a separate bowl, mix flour, cocoa, baking soda, and salt with a fork.
  2. Add flour/cocoa/baking soda/salt mixture a little at a time into butter/sugar/eggs/vanilla mixture by beating at low speed until well blended.
  3. Using a teaspoon, scoop out balls of batter and shape with your fingers around ½ caramel square. This part might be a little messy!
  4. Drop the balls of dough onto cookie sheets, leaving an inch around each cookie drop.
  5. If oven is still preheating, let chill in refrigerator for a few minutes (I find this helps the cookies keep their shape).
  6. Place into oven and bake for 8-10 minutes. Do not over-bake or cookies will be hard. Let cool 2 minutes before transferring to a cooling rack.
  7. Melt extra caramel in microwave, 10 seconds at a time until melted, then transfer to a ziplock bag with a hole cut in the corner and drizzle over the cookies.
  8. Sprinkle with sea salt.
Makes 12 cookies
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/salted-chocolate-caramel-cookies/