Chocolate Cookies with Salted Caramel Buttercream

• Vegetarian

• Refrigerated

  • 1 Egg yolk, large

• Baking & Spices

  • 5/8 cup All-purpose flour
  • 1/4 tsp Baking soda
  • 3/8 cup Granulated sugar
  • 1 cup Hershey's kitchens sea salt caramel chips
  • 1/3 cup Hershey's special dark cocoa powder
  • 1/4 tsp Salt, fine
  • 1/4 tsp Vanilla extract

• Drinks

  • 1/2 tsp Espresso, Instant

• Dairy

  • 5 tbsp Butter, unsalted
  • 2 tbsp Heavy cream
  • 1/4 cup Milk

Found on dessertfortwo.com

Description

Ingredients

• 3 tablespoons unsalted butter, softened
• 1/4 cup + 2 tablespoons granulated sugar
• 1/4 teaspoon vanilla extract
• 1 large egg yolk
• 1/2 teaspoon instant espresso powder (optional)
• 1/2 cup + 2 tablespoons all-purpose flour
• 1/3 cup HERSHEY’S SPECIAL DARK cocoa powder
• 1/4 teaspoon fine salt
• 1/4 teaspoon baking soda
• 1/4 cup milk
• For rolling: 1/2 cup sugar (coarse or granulated sugar is fine)
• 1 cup HERSHEY’S Kitchens Sea Salt Caramel Chips
• 2 tablespoons heavy cream
• 2 tablespoons unsalted butter, at room temperature

Directions

• Preheat the oven to 350.
• In a small bowl, beat together the butter and sugar until light and fluffy with a hand-held mixer, about 1 minute.
• Next, add the vanilla and egg yolk and beat until combined.
• In a separate small bowl, whisk together the espresso powder (if using), flour, HERSHEY’S SPECIAL DARK cocoa powder, salt and baking soda.
• Add half the dry ingredients to the butter-sugar mixture and beat a few seconds to combine, before adding half the milk. Repeat with the remaining dry mixture and milk.
• Have the coarse sugar ready in a shallow bowl on the side.
• Press the dough flat into the bowl, and divide it in half by eye. You should get 5 dough balls from each half.
• Scoop the dough balls out with a cookie scoop into the bowl of sugar, and roll to coat in sugar.
• Space the dough balls evenly on the baking sheet, and bake for 9-11 minutes, until the edges are the cookies are set.
• Let cool on the baking sheet for 2 minutes before moving to a wire rack to cool completely.
• Meanwhile, make the salted caramel buttercream: combine the HERSHEY’S Kitchens Sea Salt Caramel Chips and heavy cream in a double boiler (alternatively, melt in the microwave at 50% power for about 90 seconds, stirring every 30 seconds until melted).
• Once the chips are fully melted into the cream, move the bowl to the fridge and chill for 20 minutes. It should have the consistency of spreadable butter after 20 minutes. If not, chill for another 20.
• Add the remaining 2 tablespoons of butter to the melted mixture, and beat with an electric mixer until it resembles fluffy buttercream, about 2 minutes.
• Spread 5 cookies with the buttercream, top with the remaining 5 cookies, and sandwich together.