These chocolate caramel cookies are a welcome change of pace during the time of year where just about every recipe is full of pumpkin and spices. Not to knock pumpkin treats at all, but sometimes you just need a little variety. Enter salted caramel. Another fall (and year-round, really) favorite, the sweetness of the caramel is balanced with just a bit of coarse sea salt. Here, the rich gooey caramel is surrounded by a soft, brownie-like cookie for a delicious flavor combination.
While these cookies will stay soft for at least a week after baking, they’re best when warm. If you’re not going to serve them shortly after baking, you might want to microwave them for just 10-15 seconds prior to eating. They will still be tasty at room temperature, but it’s the soft, gooey caramel that put them over the top.
- 1-1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon fine table salt
- 10 Tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1-1/2 teaspoon vanilla extract
- 24 caramels, unwrapped (traditional crème filled caramels used here)
- Coarse sea salt
- Preheat oven to 350 degrees.
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking powder and fine salt.
- In a larger bowl of a stand mixer, whip the butter and sugars at medium speed using a paddle attachment . Whip for about 4 minutes, or until pale and fluffy.
- Add eggs to the batter, one at a time, mixing after each egg.
- Add vanilla extract and mix.
- Slowly add the dry ingredients with the mixer set on a low speed. Mix just until combined.
- Line baking sheets with parchment paper or Silpat® non-stick mats.
- Using a cookie scoop, make balls of dough that are about 2 Tablespoons. Place a caramel in the center of the dough, sprinkle with a bit of coarse sea salt, and then fold cookie dough around the caramel. Make sure that the caramel is completely covered with dough, rolling in your hands to create balls.
- Bake for 11-13 minutes until the cookies just start to get firm. Remove from the oven and allow to rest on the baking sheets for 5 minutes before moving to cooking racks.
- These cookies are best eaten warm, while the caramel is soft and gooey. So you might want to eat them right as they become just cool enough to eat without burning. Or, you can easily heat them later. Simply microwave on a napkin for 10-15 seconds.
- Store cookies in an air-tight container at room temperature for up to 10 days.
- Makes 2 dozen cookies.