- Yields: About 36 cookies
- Prep: 30 mins
- Bake: 8 mins 375°F per batch
Salted Chocolate-Caramel Rounds
teaspoon baking soda
cup granulated sugar
cup packed brown sugar
milk chocolate-covered round caramels
vanilla caramels, unwrapped
tablespoon whipping cream, half-and-half, or light cream
- In a medium bowl stir together flour, cocoa powder, baking soda, and salt; set aside.
- 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.
- Preheat oven to 375 degrees F. 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.
- Bake in the preheated oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; cool completely.
- 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.
From the Test Kitchen
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 5.
Nutrition Facts (Salted Chocolate-Caramel Rounds)
- Per serving:
- 177 kcal cal.,
- 8 g fat
- (5 g sat. fat,
- 2 g monounsatured fat),
- 27 mg chol.,
- 140 mg sodium,
- 26 g carb.,
- 1 g fiber,
- 17 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet