So another year has passed and your little trick or treaters have come home with a sack full of candy, and right at the bottom is handfuls of individually wrapped caramels…that they are never going to eat.
Instead of letting them sit in a treat basket for a year, why not use them as the centre of these decadent cookies that will be a recipe you’ll be holding to right into the holiday season when cookie exchanges, potlucks and parties are at an all time high?
These salted caramel dark chocolate cookies will be the ones that have everyone talking, and reaching for more. Trust us. With a fudgy exterior and a creamy caramel centre, topped with chunks of sea salt, it’s a whole mouth experience that is not to be missed.
1.5 cups salted butter, room temp
1 cup brown sugar
1 cup white sugar
2 tsp vanilla
2.5 cup all-purpose flour
1 cup dark chocolate cocoa
1/4 cup baking powder
32 caramels, unwrapped
sea salt chunks
Parchment paper lined baking sheet
Preheat oven to 350 degrees Fahrenheit.
Using a hand mixer, cream together the sugars and butter until light and fluffy.
Mix in your eggs and vanilla, and continue to blend.
A bit at a time, add in your flour, dark cocoa and baking powder and mix until it's completely incorporated.
Form cookie balls in your hands, then break open, placing an unwrapped caramel into the centre then resealing the edges, and re-rolling to give it back it's round shape. Top with a pinch of sea salt, and place on a parchment paper lined baking sheet.
Bake for 8-10 minutes. Remove, and let cool for 5 minutes before transferring to a cooling rack. Enjoy!
Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.
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