Salted Caramel Chocolate Cookies
Need a lacto ovo vegetarian hor d'oeuvre? Salted Caramel Chocolate Cookies could be an amazing recipe to try. One serving contains 146 calories, 2g of protein, and 6g of fat. This recipe serves 20 and costs 22 cents per serving. 24159 people have tried and liked this recipe. It is brought to you by The Comfort of Cooking. A mixture of sea salt, egg, chocolate covered caramel candies, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so amazing spoonacular score of 11%. Try Salted Chocolate Caramel Cookies, Salted Caramel Chocolate Cookies, and Salted Caramel Chocolate Chip Cookies for similar recipes.
Servings: 20
Ingredients:
1 1/4 cups all purpose flour
1/2 tsp. baking soda
1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
20-24 chocolate-covered caramel candies (such as Rolos), unwrapped
1 large egg
1/2 cup granulated sugar
1 Tbsp. kosher or sea salt, optional
6 Tbsp. unsweetened cocoa powder
1 tsp. vanilla extract
Equipment:
baking paper
baking sheet
bowl
oven
plastic wrap
measuring cup
wire rack
Cooking instruction summary:
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.In a large bowl combine sugar, brown sugar, butter, eggs and vanilla. Mix together until well blended. Add flour, cocoa powder and baking soda; mix well.Cover bowl with plastic wrap and refrigerate dough for 30 minutes.Roll dough into balls and place 1 chocolate-covered caramel candy in the center of each dough ball. Form the dough ball around the candy and roll each in sugar. Place on ungreased baking sheet and compress slightly with the bottom of a dry measuring cup. Sprinkle with a tiny pinch of salt, if desired. (This really brings out the sweetness of the caramel)Bake for 8-10 minutes. Let cool for 2 minutes then transfer cookies to a cooling rack.Enjoy!
Step by step:
1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.In a large bowl combine sugar, brown sugar, butter, eggs and vanilla.
2. Mix together until well blended.
3. Add flour, cocoa powder and baking soda; mix well.Cover bowl with plastic wrap and refrigerate dough for 30 minutes.
4. Roll dough into balls and place 1 chocolate-covered caramel candy in the center of each dough ball. Form the dough ball around the candy and roll each in sugar.
5. Place on ungreased baking sheet and compress slightly with the bottom of a dry measuring cup. Sprinkle with a tiny pinch of salt, if desired. (This really brings out the sweetness of the caramel)
6. Bake for 8-10 minutes.
7. Let cool for 2 minutes then transfer cookies to a cooling rack.Enjoy!
Nutrition Information:
covered percent of daily need
