Salted Chocolate Caramel Cookies

Makes about 20-24 cookies


1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
1 large egg

1 tsp. vanilla extract

1 1/4 cups all purpose flour
6 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
20-24 chocolate-covered caramel candies (such as Rolos), unwrapped
1/4 cup granulated sugar

1 Tbsp. kosher or sea salt, optional


Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.

In a large bowl combine sugar, brown sugar, butter, egg and vanilla. Mix together until well blended. Add flour, cocoa powder and baking soda; mix well.

Cover bowl with plastic wrap and refrigerate dough for 30 minutes.

Roll dough into balls and place 1 chocolate-covered caramel candy in the center of each dough ball. Form the dough ball around the candy and roll each in sugar. Place on ungreased baking sheet and compress slightly with the bottom of a dry measuring cup. Sprinkle with a tiny pinch of salt, if desired. (This really brings out the sweetness of the caramel)


Bake for 8-10 minutes. Let cool for 2 minutes then transfer cookies to a cooling rack.