Saturday, March 24, 2018

Salted Caramel Dark Chocolate Cookies

I believe I have your attention now.

I consider myself a little lucky that when I was pregnant with Miss Lilly I avoided many of the typical pregnancy symptoms. No morning sickness. No food aversions. No cravings. There's an episode of the I Love Lucy show when Lucy is pregnant with Little Ricky and she craved something like ice cream and anchovies. "Is that what being pregnant does to you!?" Well, I guess not for everyone. But, if you do get food cravings, I hope they are for something delicious like chocolate, then you can make these bad boys and devour every calorie that is totally worth it



-1/2 cup butter, softened
-1/2 cup white sugar
-1/2 cup packed dark brown sugar
-1 teaspoon vanilla extract
-1 cup all-purpose flour
-2/3 cup Hershey's Special Dark unsweetened cocoa powder
-1 teaspoon baking soda
-1/8 teaspoon salt
-2 tablespoons milk
-1 and 1/2 cups dark chocolate morsels
-about 15-17 chocolate coated caramels, original recipe calls for Rolos, I couldn't find those so I used Riesen's
-coarse sea salt

1. With your mixer and the paddle attachment, cream the butter about 20 seconds then add the white and brown sugars and continue mixing at medium speed until it is light and fluffy. Beat in the egg and vanilla.

2. In another medium bowl, sift together the flour, cocoa powder, baking soda, and the 1/8 teaspoon of salt. Slowly add this to the wet ingredients then stir in the milk. Fold in the dark chocolate morsels.  The dough is going to be very sticky. Chill for 1-2 hours.

3. Preheat your oven to 375 degrees. Line your baking sheet with parchment paper. Now, take 2 tablespoons of the dough and split in half. Rolls each part into a ball. Take one of the caramel candies and stick it into one of the dough balls then top with the other ball. (lol, how many times can I say 'ball' in one recipe?) Seal both pieces of dough together to secure the candy inside. Repeat until all your dough and candies are used. Sprinkle the tops of the cookies with a little seas salt. Bake 12-13 minutes.

Note: These are really good served warm. I found that the caramel got a little hard if you eat these at room temperature, so if you don't eat them right out of the oven pop them in your microwave for a few seconds to make them warm and gooey. Enjoy!

Source: Sally's Baking Addiction