Monday, October 20, 2014

Dark Chocolate Salted Caramel Stuffed Cookies



After about a 6 month hiatus, I am back baking and blogging.  I started a new job in July, got married in August then went on a two week honeymoon to Thailand & Cambodia in September.  Now that we are back and things have calmed down, I finally have time to blog again.  I made these cookies way back in April but I am just getting around to posting them.  They were such a hit that I actually made them twice in about a weeks time.  My husband's family said these were the best cookies I have ever made.  I am a sucker for anything dark chocolate, and salted caramel is one of my new favorite flavors.  This recipe combines both of those delicious flavors into my dream cookie.   I hope you enjoy this recipe as much as I do!!

Dark Chocolate Salted Caramel Stuffed Cookies - Adapted from Sally's Baking Addiction
Yield: 14 - 16 big cookies
1/2 Cup Unsalted Butter, room temperature
1/2  Cup Sugar
1/2 Cup Brown Sugar
1 Large Egg, room temperature
1 Teaspoon Vanilla
1 Cup Flour
2/3 Cup Unsweetened Cocoa Powder
1 Teaspoon Baking Soda
1/8 Teaspoon Salt
2 Tablespoons Milk
1 1/2 Cups NestlĂ©® Toll House® Dark Chocolate Morsels - or store brand
16-17 Rolos - about two rolls
Coarse Sea Salt

  1. Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 30 seconds. 
  2. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. 
  3. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
  4. In a separate medium size bowl, sift the flour, cocoa powder, baking soda, and salt together. 
  5. Slowly add to the wet ingredients. Stir in the milk, then fold in the dark chocolate morsels. The dough will be thick and very sticky. 
  6. Chill for at least 1-2 hours.
  7. Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
  8. Take 2 Tablespoons of chilled dough and split in half and roll each into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside. Repeat with the rest of the dough and 18 caramel candies. 
  9. Sprinkle each with sea salt before putting into the oven.
  10. Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
  11. Enjoy!

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