Your New Go-To Cookie Recipe: Salted Caramel Dark Chocolate Cookies

This recipe is courtesy of my sister.  She loves all things dark chocolate or any sweet for that matter, so I knew these were going to be good.  She has also raved about them several times over the years and when I read the ingredients I knew why.  After receiving the recipe I promptly headed to the store after pre-school drop off to pick up the needed dark chocolate chips and Rollo candies.  Yes, these cookies have the amazing Rollo candies hiding inside.  Since the cookie batter needs to chill for over an hour it was best for me to whip up the cookie dough before pre-school pick up and have phase two of the cookie assembly involve my little kitchen helper.  His first task was to unwrap the candy and place in a separate bowl.  I would recommend having one or two extra, as your helper may want to taste test a candy along the way.  To complete the cookies it was all about teamwork.  I would roll the dough and create a well for the candy, while my toddler would place a candy in the center.  His last task was to sprinkle the sea salt on top of the balls of cookie dough.  Off to the oven for 13 minutes and done!  A perfect Valentine’s Day sweet treat in the making (and summer party, mom’s night out, fall events, or next years cookie swap, you get the idea!)  Thank you to my sister for this one!

Ingredients_SCDCC_makeandtaste
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Steps_makeandtaste
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Products Used:

Kitchen Aid Stand Mixer

Baking Sheet

GIR Silicone Baking Mat, White

Square Cooling Rack

Measuring Cups

Measuring Spoons

Salted Caramel Dark Chocolate Cookie

Prep Time: 20 mins
Cook Time: 3 hrs
Yields: 9

Ingredients

  • 1/2 Cup - All-Purpose Flour
  • 1/3 Cup - Unsweetened Cocoa Powder
  • 1/2 Teaspoon - Baking Soda
  • 1/16 Teaspoon - Salt
  • 1/4 Cup - Unsalted Butter, softened to room temperature
  • 1/4 Cup - Granulated Sugar
  • 1/4 Cup - Dark Brown Sugar
  • 1.5 Tablespoons - Beaten Egg (if doubling this recipe use 1 full egg)
  • 1/2 Teaspoon - Vanilla Extract
  • 1 Tablespoon - Milk
  • 3/4 Cups - Dark Chocolate Chips (or Semisweet)
  • 9 Chocolate-coated caramel candies such as Rolo
  • Coarse Sea Salt

Method

  1. In a large bowl, whisk Flour, cocoa powder, baking soda and salt together. Set aside
  2. Using a hand held mixer or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar and brown sugar together until creamed (2-3 minutes)
  3. Add the in the egg and vanilla extract. Scrap down the sides of the bowl as needed
  4. On a low setting, add the dry ingredients until combined. Add the milk
  5. Fold in the chocolate chips. (I had chocolate chunks in my pantry, but chip will work great too) Dough will be heavy and sticky
  6. Cover and chill for at least 1-2 hours
  7. Take the dough out of the refrigerator and allow it to soften slightly at room temperature (10 minutes)
  8. Preheat oven to 350 degrees and line a large baking sheet with parchment or silicone mat
  9. Take two tablespoons of dough, split in half and roll into a ball with your hands. Stick a Rolo into 1 ball and top the caramel with the other ball of dough and SEAL the sides so the caramel is securely stuffed inside. Repeat. Sprinkle each with sea salt before putting into the oven
  10. Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy!

Additional Information

If you need more than a small batch quantity of 9, simply double the ingredients make a larger batch!

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