Double Chocolate Caramel Cookies
Chocolate cookie dough wrapped around a chocolate caramel candy. Drizzle with melted caramel and sprinkle with sea salt for the fudgiest double chocolate caramel cookies yet.
Servings: 30 cookies
Calories: 262kcal
Ingredients
- 1 cup salted butter at room temperature, 8 ounces
- 3/4 cup granulated sugar 182 grams
- 3/4 cup brown sugar 182 grams
- 2 large eggs
- 2 teaspoons vanilla extract 8 grams
- 2 cups all-purpose flour 280 grams
- 2/3 cup cocoa powder 55 grams
- 3/4 teaspoon baking soda 4 grams
- 1/4 teaspoon salt
- 2 cups semi-sweet chocolate chips 340 grams
- 30 Rolo candies or Simply Caramel MIlky Ways
Caramel Drizzle:
- 20 Kraft caramels
- 2 tablespoons sweetened condensed milk
- Sea salt for sprinkling, if desired
Instructions
- Using the bowl of a stand mixer using a paddle attachment, cream together the butter and sugars on medium speed for 2-3 minutes until light and fluffy.
- Add the eggs and vanilla and mix again on low speed. Scrape the bowl as needed.
- Add in the flour, cocoa, baking soda and salt. Mix until it is well blended, scraping the sides of the bowl as needed.
- Add in the chocolate chips and mix until combined. The dough will be soft and slightly sticky.
- Refrigerate the cookie dough for 30 minutes.
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a nonstick (silicone) baking mat.
- Using a cookie scoop, scoop the cookie dough into 30 balls. Flatten with the palm of your hand, then wrap the cookie dough around the caramel candy so the candy is completely covered. Place on the prepared cookie sheet. Repeat with the remaining cookie dough.
- Bake the cookies in the preheated oven for 10 minutes. Do not over bake.
- Allow the cookies to cool for 5 minutes on the cookie sheet, then place on a wire rack to cool completely.
- In a small microwaveable bowl, melt the Kraft caramels for 40 seconds. Stir in the sweetened condensed milk. Continue to melt the caramels at 10-15-second intervals until they are completely melted and able to be drizzled over the cookies.
- Drizzle the caramel over top the cookies, then immediately sprinkle with sea salt, if desired. The caramel will set quickly, so do a few cookies at a time, then sprinkle the salt on top so it is sure to stick. If the caramel in the bowl gets too hard, return it to the microwave for another 10-15 seconds to remelt it and continue to drizzle.
- Allow the cookies to cool completely and store them in an airtight container at room temperature. These do not stack on top of each other well, since the caramel on top will stick to the bottom of another cookie. Store them in single layers.
Notes
If you use unsalted butter, increase the salt to 1/2 teaspoon.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 30 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 262kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 133mg | Potassium: 151mg | Fiber: 2g | Sugar: 24g | Vitamin A: 227IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 2mg