Chocolate Caramel Surprise Cookies Recipes

CHOCOLATE SALTED CARAMEL COOKIES

Chocolate Salted Caramel Cookies image

A delicious combination of salty and sweet, perfect for holiday baking.

Provided by cheftini

Categories Desserts Cookies Filled Cookie Recipes

Time 58m

Yield 48

Number Of Ingredients 12

Ingredients

1 cup butter, softened
1 cup white sugar
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
⅛ teaspoon salt
48 chocolate-covered caramel candies (such as Hershey's® Kisses®)
2 tablespoons white sugar
1 tablespoon coarse salt

Steps:

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.

Nutrition Facts : Calories 111.6 calories, Carbohydrate 16.5 g, Cholesterol 18.3 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3 g, Sodium 189.8 mg, Sugar 11.1 g

CHOCOLATE-CARAMEL SURPRISE

Chocolate-Caramel Surprise image

Provided by Martha Stewart

Categories Cookie Recipes

Yield Makes 36

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup firmly packed dark-brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
36 pecan halves
10 individually wrapped caramels, coarsely chopped

Steps:

Preheat the oven to 350 degrees. Line baking pans with Silpats (French nonstick baking mats); set aside.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed for 1 minute. Beat in egg and vanilla. With the mixer on low speed, add the flour mixture and beat to combine.
Use a 1 1/4-inch ice-cream scoop to form a ball of dough. Place a pecan in the dough, pressing lightly to secure. Place the dough pecan side down onto the prepared baking sheet. Repeat with the remaining dough and pecans.
Using the back of a teaspoon or your thumb, create an indentation in the top of each cookie and fill with 1/4 teaspoon of chopped caramel. Bake until firm, about 15 minutes. Transfer cookies to a rack to cool completely.

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