Chocolate Salted Caramel Cookies Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, baking soda, and salt together in a bowl.
• Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
• Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
• Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

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.

Steps:

• Freeze the candy bars until hard, at least 1 hour; cut into 1/4-inch pieces and keep frozen until ready to use.
• Whisk the flour, baking soda, baking powder and fine salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low and gradually beat in the flour mixture until incorporated. Stir in the frozen chocolate pieces.
• Line 2 baking sheets with parchment paper. Arrange scoops of dough (about 2 tablespoons per cookie) about 2 inches apart on the baking sheets. Refrigerate until cold, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Sprinkle the cookies with sea salt. Bake, switching the pans halfway through, until light golden, 10 to 12 minutes. Let cool completely on the baking sheets.

Steps:

• Heat the oven to 190C/170C fan/gas 5. Oil two 20cm sandwich tins and line the bases with non-stick baking paper. Sieve the flour, cocoa and baking powder into a large bowl, then stir in the sugar. Whisk together the yogurt, milk, coffee and eggs in a jug until combined. Gradually whisk the wet ingredients into the flour mixture until you have a smooth batter. Fold in the chocolate chips.
• Divide the mixture between the tins and bake for 30-35 mins, until a skewer inserted into the centre of each sponge comes out clean. Remove from the tins and put on a wire rack to cool completely.
• Meanwhile, make the buttercream. Beat together the butter, icing sugar and cocoa for 5-8 mins until smooth and creamy. Melt the dark chocolate in a bowl over a pan of boiling water, or in 30 second blasts in the microwave. Whisk the melted chocolate into the buttercream until fully incorporated. Put three quarters of it into a piping bag with a large, round nozzle.
• Put one of the sponges onto a plate and pipe buttercream around its edge, with dots going around the circumference. Spread 2 tbsp of the remaining buttercream in the centre of the cake using a spoon or palette knife.
• Mix together the caramel and milk with a pinch of salt. Spread half the caramel into the centre to cover the layer of buttercream. Crumble half of the cookies on top of that. Chill for 30 mins until the buttercream has hardened slightly.
• Lay the second sponge on top of the first. Repeat the piping of the dots around the top of the cake, but this time fill the whole circle with dots of buttercream. Drizzle the salted caramel over the buttercream dots. Break the remaining cookies into halves or quarters and arrange on top of the cake, then grate over a little dark chocolate, if you like.

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.

Steps:

• Preheat oven to 350°F Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.
• In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.
• Stir in the chocolate chips and caramel bits. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.
• Bake cookies for 10 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
• Note-I buy the Kraft Caramel Bits at Target. If you can't find Kraft Caramel Bits, you can use caramel squares. Just chop them up into pieces.

Steps:

• Preheat oven to 350 degrees F. Line two sheet trays with parchment paper.
• Cut 6 caramels into 4 pieces each with a sharp paring knife.
• Slice the cookie dough log into 12 equal portions. Flatten one piece of cookie dough into a small disk. Place one caramel into the center of one piece of cookie dough. Top with another piece of cookie dough and form into a ball completely covering the caramel. Repeat with remaining cookie dough and caramel candies.
• Evenly space the dough rounds onto the parchment lined sheet tray leaving at least 2" of space in between. Top each with 4 small pieces of caramel Bake for about 14 minutes. Remove from oven, sprinkle generously with sea salt. Let cool on sheet pan for about 3 minutes before serving warm.