Indulge a little! As winter approaches its end, take a couple nights to enjoy some of your favorite comfort foods one last time. One of our favorite comfort foods are these caramel-loaded chocolaty Salted Caramel Chocolate Cookies. Adapted from Sally’s Baking Addiction’s award-winning cookies, this version still has all the fudgy, gooey-caramel loaded goodness of the original…but contains Baker’s Secret Spice Blend for extra notes of chocolate & spice and features a crunchy sweet & salty topping of Salted Caramel Sugar.
Whether you package them up for a friend, share them with co-workers, or decide to keep them all to yourself, these soft & decadent cookies are sure to impress. So, indulge in that last comforting food this winter and make it worth it! After all, what could be more comforting (or worth it) then gooey caramel and fudgy chocolate?
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Adapted from: Sally’s Baking Addiction – Salted Caramel Dark Chocolate Cookies
Salted Caramel Chocolate Cookies
From The Spice & Tea Exchange®
2/3 Cup Cocoa – Natural
½ tsp. Baker’s Secret Spice Blend (about 20 grinds)
1 tsp. Madagascar Pure Vanilla Extract (or vanilla from your grocer)
3 ½ Tbs. Salted Caramel Sugar
From the Grocer
1 Cup all-purpose flour
1 tsp. baking soda
¼ tsp. kosher salt
½ Cup unsalted butter, softened to room temperature
½ Cup granulated sugar
½ Cup packed light brown sugar
1 large egg
2 Tbs. milk
1½ Cups dark chocolate chips or morsels
16-18 mini peanut butter cups or chocolate covered caramels
SIFT Cocoa – Natural, flour, baking soda, salt, and Baker’s Secret Spice Blend through a mesh strainer, into a medium size bowl.
CREAM butter in a stand mixer with paddle attachment, or handheld mixer, for 30 seconds on medium speed. Continue by slowly adding both sugars, mixing until light and fluffy, about 1 ½ – 2 minutes.
REDUCE speed to low, add in the egg, and Madagascar Pure Vanilla Extract, scraping down bowl half way through mixing. With mixer running, gradually add flour mixture into wet ingredients, until just combined. Don’t over-mix.
STIR in milk using a wooden spoon, then fold in the chocolate chips or morsels. Dough will be very sticky.
CHILL dough 2 hours.
PREHEAT oven to 350ºF. Line 2 rimmed baking sheets with parchment paper and set aside.
SURROUND 1 mini peanut butter cup or chocolate covered caramel in 2 Tbs. of dough forming a ball. Place on prepared baking pan, and repeat using rest of dough, spacing 2” inches apart. Press each dough ball to slightly flatten, then sprinkle evenly with Salted Caramel Sugar.
BAKE 12-14 minutes, (cookies will be very soft), remove from oven and place pan on a cooling rack for 10 minutes. Gently transfer parchment paper and cookies from pan to cooling rack and cool completely.
Yield: 16 – 18 cookies
Total Time: 2 hours 44 minutes
Prep: 2 hours 30 minutes
Cook: 14 minutes
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Can’t get enough salted caramel?!?
As we kick off a month FULL of one of our most popular products; Salted Caramel Sugar, we’ll divulge into this delicious trend in depth. Stay tuned to our blog, social media, or email newsletter for more information on fabulous sweet & salty pairings, our favorite Salted Caramel Sugar recipes, tips and tricks for using Salted Caramel Sugar, and much more!