Salted Caramel Dark Chocolate Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed dark
  • 16 Chocolate coated caramels
  • 2/3 cup Cocoa powder, unsweetened
  • 1/2 cup Granulated sugar
  • 1 1/2 cups Nestle toll house dark chocolate morsels
  • 1/8 tsp Salt
  • 1 Sea salt, coarse
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted
  • 2 tbsp Milk

Found on sallysbakingaddiction.com

Description

Ingredients

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed dark brown sugar (or light brown sugar)
• 1 large egg, room temperature preferred
• 1 teaspoon vanilla extract
• 1 cup (125g) all-purpose flour (measured correctly)
• 2/3 cup (58g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2 Tablespoons (30ml) milk
• 1 and 1/2 cups (270g) Nestlé® Toll House® Dark Chocolate Morsels
• 16-17 chocolate coated caramels, such as Rolos
• coarse sea salt

Directions

• Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed. In a separate medium size bowl, sift the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients. Stir in the milk, then fold in the dark chocolate morsels. The dough will be thick and very sticky. Chill for at least 1-2 hours. Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside. Take 2 Tablespoons of chilled dough and split in half and roll each 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 18 caramel candies. Sprinkle each with sea salt before putting into the oven. Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.