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Salted Chocolate-Caramel Rounds

Salted Chocolate-Caramel RoundsSweet meets salty for an irresistible flavor pairing in this tasty chocolate-filled cookie that’s full of gooey goodness.

Recipe Ingredients:

2 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla extract
36 milk chocolate-covered round caramels
12 vanilla caramels, unwrapped
1 tablespoon whipping cream, half-and-half, or light cream

Cooking Directions:

  1. In a medium bowl stir together flour, cocoa powder, baking soda, and salt; set aside.
  2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. If necessary, cover and chill for 1 hour or until dough is easy to handle.
  3. Preheat oven to 375°F (190°C).
  4. Shape dough into 1 1/2-inch balls. Press a chocolate-covered caramel into each ball and shape dough around caramel to enclose. Place cookies 2 inches apart on an ungreased cookie sheet.
  5. Bake in the preheated oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; cool completely.
  6. To decorate, in a small saucepan combine vanilla caramels and whipping cream. Heat over medium-low heat until caramels melt and mixture is smooth. Drizzle melted caramel mixture over cookies and then sprinkle cookies with coarse salt. Let stand until set.

Makes about 36 cookies.

Tip: For a mess-free counter, place the baked cookies on waxed paper or on a wire rack set over waxed paper. When you’re done drizzling the cookies with caramel, just toss the waxed paper for a simple cleanup.

To Store: Layer undecorated cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Frost and top cookies as directed in Step 6.

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Meredith Corporation. All Rights Reserved.