Chocolate Caramel Cookies

Chocolate Caramel Cookies Author: Canadian Living Credits: Chocolate Caramel Cookies

The fudgy exterior of this cookie hides a decadent surprise — ooey-gooey melted caramel. Serve with slices of watermelon.

  • Portion size 30 servings

Ingredients

  • 4 oz bittersweet chocolate chopped
  • 3/4 cups butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 chocolate-covered caramel bars (each 52 g), such as Caramilk, chilled

Method

In bowl over saucepan of hot (not boiling) water, melt chopped chocolate, stirring occasionally; let cool.

In large bowl, beat butter with sugar until fluffy, beat in eggs, 1 at a time. Beat in vanilla, then melted chocolate.

In separate bowl, whisk flour, cocoa, baking powder, baking soda and salt; stir into butter mixture until combined. Cover; refrigerate for 30 minutes or until firm enough to shape.

Break each chocolate bar into 10 pieces. Roll dough by heaping tablespoonfuls (15 mL) into balls; flatten and place 1 piece of chocolate in centre. Seal dough around chocolate. Place, seam side down, on parchment paper-lined baking sheet.

Bake in centre of 375°F (190°C) oven for 10 minutes or until edges are firm and centres are still soft. Let cool on pan on rack for 2 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight containerfor up to 1 day or overwrap and freeze for up to 2 weeks.)

Nutritional facts <b>PER COOKIE:</b> about

  • Sodium 128 mg
  • Protein 2 g
  • Calories 146.0
  • Total fat 8 g
  • Cholesterol 28 mg
  • Saturated fat 5 g
  • Total carbohydrate 18 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chocolate Caramel Cookies

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