Got this from www.foodnessgracious.com. They are good, but the caramel oozed out, and made them stick to the paper towels that I was cooling them on. I substituted dark chocolate cocoa powder, which made them even better. I used Werther's caramel, instead of Kraft. Not sure if that might make a difference either.
Prep time: 10 min.
Bake time 10-12 min.
Yield: 18 cookies
Preheat oven to 350 degrees. Line baking sheet with silpat or parchment paper.
Chop into small pieces and set aside:
12 chewy caramels
Cream until light and fluffy:
1 Stick plus 2 tablespoons room temp butter
1/2 cup sugar
1/2 cup brown sugar
Add:
1 egg and mix until well combined
In a separate bowl, combine:
1 1/4 cups flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
Add flour mixture to butter/egg mixture. Add chopped caramels and
6 ounces of chocolate chips
Mix until combined. Scoop into balls and place on baking tray. Sprinkle with a little coarse sea or kosher salt. Bake in oven for about 10 - 12 minutes. Let cool on the tray for about 10 minutes, transfer to plate or paper towel to continue cooling.
Bake time 10-12 min.
Yield: 18 cookies
Preheat oven to 350 degrees. Line baking sheet with silpat or parchment paper.
Chop into small pieces and set aside:
12 chewy caramels
Cream until light and fluffy:
1 Stick plus 2 tablespoons room temp butter
1/2 cup sugar
1/2 cup brown sugar
Add:
1 egg and mix until well combined
In a separate bowl, combine:
1 1/4 cups flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
Add flour mixture to butter/egg mixture. Add chopped caramels and
6 ounces of chocolate chips
Mix until combined. Scoop into balls and place on baking tray. Sprinkle with a little coarse sea or kosher salt. Bake in oven for about 10 - 12 minutes. Let cool on the tray for about 10 minutes, transfer to plate or paper towel to continue cooling.
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