- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 48 chocolate-covered caramel candies (such as Hershey's® Kisses®)
- 2 tablespoons white sugar
- 1 tablespoon coarse salt
- Beat butter in a bowl with an electric mixer until creamy. Beat in 1 cup white sugar and brown sugar gradually. Beat in eggs and vanilla extract.
- Combine flour, cocoa powder, baking soda, and 1/8 teaspoon salt in a separate bowl. Add to the butter mixture gradually, beating well. Cover dough and chill for 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Press a small amount of dough around each caramel-filled candy. Roll into balls. Pour 2 tablespoons white sugar into a small bowl. Dip the top of each ball into the sugar. Place 2 inches apart on the prepared baking sheets. Sprinkle each cookie with some of the coarse salt.
- Bake in the preheated oven until edges are set, about 8 minutes. Cool for 5 minutes on the baking sheets. Remove to wire racks to cool completely.
05/19/2018
recipepes.com
Chocolate Salted Caramel Cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
