We are normally team chocolate chip cookie.  My mom truly makes the best chocolate chip cookies in the world.  And, even with the recipe, no one can duplicate the consistency and excellence of her cookies.  So, I don’t even really try anymore.  I am pretty satisfied with a tube of pre made Nestle Tollhouse cookie dough to be honest.  (and yes, I totally eat more of the raw cookie dough than the baked cookie).

If I’m going to make cookies from scratch, I will most likely choose oatmeal chocolate chip or peanut butter cookies.  This saves me from the disappointment of making sub par chocolate chip cookies.  But seeing this recipe for a Salted Caramel Stuffed Chocolate Cookie turned me in a new direction.  Salted chocolate anything is always a good thing.  And, we were not disappointed.  I think we just found a new favorite.

Take these to your tailgate parties, halloween parties or family reunions.  Take these to your holiday cookie exchange and you will instantly find new friends and possibly win lots of money…..if your cookie exchange has prize money to be won.

My only complaint with these treats is that they disappeared too fast.

Salted Caramel-Stuffed Chocolate Cookies

6 Tablespoons Butter

4 ounces bittersweet chocolate

2 cups semisweet chocolate chips

3 eggs

1/2 cup granulated sugar

2 teaspoons vanilla extract

1/2 cup plus 2 Tablespoons flour

2 Tablespoons unsweetened cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon salt

nonstick cooking spray for greasing fingers

24 milk chocolate caramels (I used Rolos)

flaky sea salt

Preheat the oven to 325 degrees.  Line a baking sheet with parchment paper

In a small saucepan or double boiler, combine the butter, bittersweet chocolate and the chocolate chips.  Cook over low heat, stirring often so that it doesn’t burn, until fully melted .  It will be thick.  Remove the pan from the heat and allow to cools slightly.

In a small bowl, beat the eggs and sugar together on high until light and fluffy.  (2-3 minutes). A stand mixer or handheld mixer will do the trick.  Add the vanilla and the melted chocolate mixture and beat for 1-2 minutes more, scraping down the sides of the bowl occasionally.  Add the flour, cocoa powder, baking soda and salt and beat until fully combined.  (3 minutes). The batter will be thick but pourable.  Cover the bowl and chill in the fridge for at least an hour but up to overnight.

Scoop out 2 Tablespoons of dough and place on prepared baking sheet approximately 2 inches apart.  I ended up with about 2 dozen cookies.  Unwrap about 24 Rolos.  Grease your hands with cooking spray and push 1 Rolo into the cookie.  This part is a little messy.  It was almost easier for me to reshape the cookies into balls with my hands.  Either way, make sure that the caramel is completely covered by the cookie dough.

Bake for 15-17 minutes, remove from the oven and sprinkle each cookie with the flaky sea salt.  Let cool (on baking sheet) for a few minutes before serving.

 

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  
Recipe found and adapted from the Half Baked Harvest Cookbook.

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