CHOCOLATE SALTED CARAMEL COOKIES
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
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
SALTED CARAMEL CHOCOLATE SANDWICH COOKIE
A petite sandwich cookie with salted caramel and chocolate ganache.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Time 2h
Yield 24
Number Of Ingredients 14
Steps:
- Cream together butter and sugar. Add egg and vanilla extract and beat until well blended.
- Whisk together flour, Diamond Crystal® Fine Sea Salt, baking powder and baking soda in a separate bowl. Add dry ingredients to wet ingredients and mix until just combined. Form in 2 balls. Cover bowl with plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Roll out each ball to 1/4 inch thickness on a sheet of waxed paper sprinkled with confectioner's sugar. Cut out circles or little shapes using a small 1 1/2-inch cookie cutter. Place on prepared baking sheet. (Note: If dough becomes too soft when rolling out, place back in the refrigerator.)
- Bake 5 to 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes. Remove cookies and place on wire rack to cool.
- Salted Caramel Filling: Use a microwave safe glass measuring cup. Remove wrappers from caramels. Add caramels, Diamond Crystal® Fine Sea Salt, and heavy whipping cream to measuring cup. Microwave using 20-second intervals, for approximately 1 minute. Stir after each interval.
- Chocolate Ganache: Use a 1 cup measuring cup. Add 1/4 cup of heavy cream. Microwave until the cream starts to bubble. (Approximately 25-30 seconds.) Remove the heavy cream from the microwave. Add chocolate chips. Let the mixture rest for 2 minutes. Then stir with a spoon until smooth.
- To make sandwich cookies, add 1/2 teaspoon of caramel and 1/2 teaspoon of chocolate ganache to the bottom side of half the cookies. Top with another cookie to make a sandwich cookie.
Nutrition Facts : Calories 131.5 calories, Carbohydrate 16.3 g, Cholesterol 25 mg, Fat 7 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 106.7 mg, Sugar 9.5 g
SALTED CARAMEL CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 55m
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
- Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
- With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
- Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
- Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.
CHOCOLATE-CARAMEL SANDWICH COOKIES
These bite-size sandwich cookies are perfect for a Halloween party or a lunchbox treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 40
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees, with racks in upper and lower thirds. In a large bowl, beat together butter and sugar with a wooden spoon or electric mixer until pale and fluffy; stir in egg yolk.
- In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; stir flour mixture into butter mixture until a dough forms. Drop dough by level teaspoons, 1 inch apart, onto 2 parchment-lined baking sheets.
- Bake until cookies are puffed and cracked, about 8 minutes, rotating sheets halfway through. Remove sheets from oven and tap firmly on a counter to flatten cookies. Transfer cookies to wire racks and let cool completely. (To store, keep in an airtight container, up to 3 days.)
- Make frosting: In a bowl, beat together caramel and butter with a wooden spoon until smooth; gradually beat in confectioners' sugar until smooth. Spread frosting on flat sides of half the cookies and top with remaining cookies.
Nutrition Facts : Calories 125 g, Fat 7 g, Protein 1 g
CARAMEL-CHOCOLATE CHIP SANDWICH COOKIES
These cookies are more cake-like; a nice change from the more common chewier chocolate chip cookie. I've been known to add a little peanut butter to the filling too. -Lauren Reiff, East Earl, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, then honey and vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Reduce heat to low; cook and stir until sugar is dissolved. Remove from heat; cool to room temperature., Beat in enough confectioners' sugar to reach desired consistency. Spread 1-1/2 teaspoons filling onto bottoms of half of the cookies; cover with remaining cookies.
Nutrition Facts : Calories 213 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 144mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
SALTED CARAMEL CHOCOLATE COOKIES RECIPE
These salted caramel cookies are so divinely delicious, they will make your taste buds sore.
Provided by Camille Beckstrand
Categories Dessert
Time 33m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Count out 25 caramels for the drizzle to go on top of cookies, set aside.
- Remove plastic wrap from remaining caramels and cut up into small pieces, set aside.
- In a mixing bowl, combine butter, brown sugar and sugar. Cream together until smooth. Add in eggs and vanilla extract and beat until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cocoa powder.
- Mix dry ingredients with wet ingredients and mix until incorporated. Fold in the chocolate chips and the caramels cut into small pieces.
- Drop by tablespoonfuls onto a greased baking sheet (or a baking sheet with silicone mat on it).
- Bake for 8-10 minutes (be careful not to overbake them).
- Remove from oven and let them rest on the baking sheet for 2-3 minutes, then move them to a wire rack to cool completely.
- While cookies cool, take the 25 caramels that you set aside and combine with heavy cream in a small saucepan.
- Cook saucepan on stovetop over medium heat, stirring constantly, until caramels start to melt and are smooth (takes 5-10 minutes).
- Drizzle cooled cookies with melted caramel and sprinkle with a pinch of sea salt before the caramel sets.
- Makes about 30 cookies.
Nutrition Facts : Calories 233 kcal, Carbohydrate 34 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 30 mg, Sodium 109 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 4 g, ServingSize 1 serving
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