Salted Caramel Dark Chocolate Cookies

Salted Caramel Dark Chocolate Cookies
Staff Writer
Salted Caramel Dark Chocolate Cookies
Sally McKenney

Salted Caramel Dark Chocolate Cookies

This recipe comes from Sally's Baking Addiction, by Sally McKenney. Caramel candies and coarse sea salt balance out these salty-sweet treats. Chilling the dough helps with handling the sticky dough.

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16
Servings
143
Calories Per Serving
Deliver Ingredients

Notes

The trick to stuffing the caramel candy inside is to make sure the dough completely envelops it; otherwise you’ll have a leaking caramel mess on your cookie sheets!

Ingredients

  • 1 Cup all-purpose flour
  • ⅔ Cup unsweetened cocoa powder
  • 1 Teaspoon baking soda
  • Pinch salt
  • ½ Cup butter, softened to room temperature
  • ½ Cup light or dark brown sugar
  • ½ Cup granulated sugar
  • 1 egg
  • 1 Teaspoon vanilla extract
  • 2 Tablespoons milk
  • 1½ Cup dark chocolate chips (or semi-sweet)
  • 18 chocolate-coated caramel candies, such as Rolo
  • Coarse sea salt

Directions

Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Using a hand or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed, 2 to 3 minutes. Beat in the egg and vanilla extract. Scrape down the sides of the bowl as needed.

Slowly add the dry ingredients into the wet ingredients, and use a mixer on low speed until combined. Add the milk. With a large spoon or rubber spatula, fold the chocolate chips into the dough. The dough will be heavy and sticky. Cover and chill for at least 1 to 2 hours.

Take the dough out of the refrigerator and allow it to soften slightly at room temperature for 10 minutes.

Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper or silicone baking mats.

Take 2 tablespoons of chilled dough, split it in half and roll each piece into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and caramel candies. Place the balls 3 inch apart onto each cookie sheet. Sprinkle each with sea salt before putting into the oven.

Bake each batch for 12 to 13 minutes. The cookies will appear undone and very soft. Cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 7 days.

Nutritional Facts

Total Fat
5g
7%
Sugar
7g
8%
Saturated Fat
3g
13%
Carbohydrate, by difference
23g
18%
Protein
2g
4%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
8mg
1%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
36µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
29mg
4%
Selenium, Se
6µg
11%
Sodium, Na
67mg
4%
Water
4g
0%

Salt Shopping Tip

Salt enhances food by adding depth and accentuating existing flavors. Be sure to have a couple types in your cupboards. Regular iodized salt for the table is typical; sea salt is also a great investment.

Salt Cooking Tip

Bland food is never good. Be sure to season every layer of your food while cooking.