I know many of you may be done with your cookie baking for season, but I could not resist sharing another recipe with you. I promise I would not waste your time unless the witnesses were to be really special, and let me tell you these really are.
I seem to be become clear and predictable obsessed with salted caramel. I am also now in love with stuffing cookies with fillings of surprise and caramel is my favorite. In this case, the caramel was not too much of a surprise as in most just peeked cookies, but what's wrong with that? A glimpse at what is inside, gooey, drippy caramel that has kept these tender beauties for days.
You may think that these cookies seem too complicated to throw together before the weekend, but I promise you they are easier than they look. Cookie dough meets in minutes, and homemade caramels are so easy to do! Not feel like dealing with caramels home? No problem, you can quite use those stores purchased. I choose to make my own because I wanted a softer texture to them. So that way, I could add a lot of sea salt and take a cut.
Whether you're whipping these before Christmas, or even just save them for another time, I hope you do. Because they just may be my best cookie again! Have a very Merry Christmas and a wonderful weekend! xoxo
- 1¼ cups butter, softened
- 2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- -purpose flour 2 cups
- ¾ cup unsweetened cocoa powder
- 1 teaspoon of baking soda
- ½ teaspoon salt coffee
- 2 cups semisweet chocolate chips
- Salted Caramels 24-30. (Caramels or purchased in stores are very good!)
- Preheat oven to 350 ° F ( 175 degrees C).
- In a large bowl, cream butter and sugar until light and fluffy. Beat the eggs one at a time, then stir in vanilla. Sift together flour, cocoa, baking soda and salt; stir into creamed mixture. Stir in chocolate chips. If the dough seems too sticky to handle, refrigerate for a few minutes until it hardens a bit.
- Spread on two major mounds tablespoon of dough and flatten each into a disk. Place a caramel in the middle, cover with the second "disc of dough" and pinch the edges to seal. Roll into a ball and place on the cookie sheet with a little space.
- Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on baking sheet; remove from baking sheet to a rack to cool completely.
Cookie Recipe adapted recipes