Chocolate Salted Caramel Cookies

Chocolate Salted Caramel Cookies
  • 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


  1. 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.
  2. 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.
  3. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  4. 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.
  5. 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.

05/20/2018
Chocolate Salted Caramel Cookies, recipe PT15M PT1H 5 455 calories

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