Salted Caramel Chocolate Cookies
adapted from The Comfort of Cooking
Salty and Sweet, how can you go wrong? The salted caramel bandwagon is picking up steam, so you might as well hop on! Of course if you’re a traditionalist and like your caramel sweet as opposed to salty that’s fine too. We won’t pressure you to try this but come on… you should try this!!
1 cup butter
1 cup brown sugar
1 cup white sugar
2 tsp of vanilla
2 ½ cups of Flour
¾ cups of cocoa
1 tsp baking soda
½ -¾ cup chocolate chips
48 unwrapped chocolate covered caramel candies such as Caramilk or Rolos
½ cup white sugar
1 tbsp coarse salt (sea salt or Himalayan pink is great)
Cream together your butter and sugars, add in eggs and vanilla. Beat until light and fluffy.
Mix in your dry ingredients until just incorporated. Fold in chocolate chips. Some people might say that is going to be too much chocolate… we are not those people. The dough should be quite soft, cover and refrigerate for 30 min. Once chilled, roll dough around each individual caramel chocolate. We prefer using Caramilk pieces. Roll each cookie in granulated white sugar and place on a parchment lined baking sheet.
If you are feeling adventurous sprinkle each cookie with a pinch of your coarse salt. Bake at 350 for 10-12 min. Enjoy!!!