Thursday, August 1, 2013

Salted Caramel Chocolate Cookies

Ok, these may be the yummiest cookies I've had in a while. I think I ate like five of them yesterday, plus enough raw cookie dough for a least another one. SO good!

The cookies are super easy to make, but involve slightly more foresight than many of my other recipes because you need to chill the cookie dough in the fridge for an hour or so before shaping and baking. Also, I don't normally have Rolo on hand in the house (well, probably because I would eat it all!), so I had to buy some before I could make this recipe.

Salted Caramel Chocolate Cookies
Adapted from this recipe on
Yield: about 30 cookies
Print recipe

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1 tsp baking soda
1/8 tsp salt
2 tbsp milk
1/2 cup chocolate chips
30 Rolos
coarse salt
  1. In a mixing bowl, cream butter and sugars together until light and fluffy.

  2. Add egg and vanilla. Scrape down bowl as needed.

  3. In a separate bowl, sift flour, cocoa powder, baking soda, and salt together. Add to butter and egg mixture and mix just until combined.

  4. Add milk and chocolate chips. Mix just until combined.

  5. Dough will be thick and sticky. Chill in refrigerator for at least 1 hour.

  6. Preheat oven to 350F.

  7. Remove dough from refrigerator. Take 1 large tablespoon of dough and place a Rolo in the center of the dough. Cover with dough so the caramel is securely stuffed inside and round into a ball.

  8. Flatten slightly and place on parchment lined baking sheet, about 1 inch apart.

  9. Sprinkle each cookie with coarse salt before placing in oven.

  10. Bake 8 to 10 minutes. Cookies will be very soft and appear underdone.

  11. Let cool at least 10 minutes on baking sheet and then transfer to a rack to cool completely.

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