Salted Chocolate Caramel Cookies |
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
- 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
- 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.
- 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.
- Using a teaspoon, scoop out balls of batter and shape with your fingers around ½ caramel square. This part might be a little messy!
- Drop the balls of dough onto cookie sheets, leaving an inch around each cookie drop.
- If oven is still preheating, let chill in refrigerator for a few minutes (I find this helps the cookies keep their shape).
- 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.
- 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.
- Sprinkle with sea salt.
Makes 12 cookies
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/salted-chocolate-caramel-cookies/
3.2.2089