In the past two weeks I have literally eaten 50 cookies. Cookies for breakfast, cookies for lunch and cookies for a late night snack. I have always had a sweet tooth, but it’s a bit out of control this holiday season. My primary weakness is a salted caramel chocolate chip cookie. They are so good!
I originally discovered the salted caramel chocolate chip cookie when I first went home with Mike for Christmas and fell in love with them. It only took me several years to start making them for our family and I’m so glad I did. The recipe yields around 20 cookies. However, I ate the first batch so quickly that I had to make another batch. So you can double the recipe from the start and save yourself the time.
Salted Caramel Chocolate Chip Cookies
If you are a sweet and salty person this cookie is for you. It perfectly balances sweet (from the caramel) and salty (from the coarse salt) in every bite you take. I have two tips for making these cookies turn out perfectly.
- Use a creamy caramel candy for the center. While the recipe calls for rolos you can easily use a dove caramel candy too.
- Roll the cookies in the course sea salt vs. sprinkling sea salt on the cookie. Rolling it ensures better coverage which leads to the perfect sweet and salty bit every time.
What I love about these cookies is that you can bake and enjoy them year round. They aren’t traditional Christmas cookies, but I love them around the holidays. Brighten up someone’s day and package them up in cute tins and pass them out. Who doesn’t love fresh backed cookies?
So let’s get to baking these delicious cookies!
Ingredients
- 1/2 cup of unsalted butter, softened
- 1/2 cup of granulated sugar
- 1 large egg
- 1/2 cup of packed light or dark brown sugar
- 1 tsp of pure vanilla extract
- 1 cup of flour
- 2/3 cup of unsweetened cocoa powder
- 1 tsp of baking soda
- ⅛ of teaspoon salt
- 2 tbsp milk
- 1.5 cups of Dark Chocolate Morsels
- 18-23 chocolate coated caramels, such as Rolos
- Coarse sea salt
Directions
- Preheat oven to 350 degrees
- Cream the butter on medium speed with a hand mixer for about 20 seconds
- Add the sugars (brown sugar and granulated sugar) 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 bowl, sift the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients.
- Stir in the milk
- Fold in the dark chocolate morsels with a spatula
- The dough will be thick and very sticky. Form into a large ball and chill for at least 1-2 hours
- Line your baking sheets with parchment paper
- Once chilled take 2 Tablespoons of chilled dough and roll the Rolo into the center of it. You can also build the dough around the Rolo and roll into a ball.
- Repeat until all the dough is gone
- Roll each cookies in coarse sea salt. You can also dust coarse sea salt on top of each cookie. Use your judgement for how much to add
- 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
- Pour a glass of milk and enjoy
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