I was considering not posting these cookies because they are not very pretty, but after eating them, they are too good to keep to myself! Both chocolate and caramel lovers will fall in love with these cookies. They have the amazing sweet and salty combo. I used soft caramel that I rolled into little balls, so the cookies stayed very soft and chewy.
Here are the ingredients you will need:
Rolling the soft caramel into balls was a mistake because they all stuck together and it took longer than I expected! I used Peter's Caramel. Next time I will either roll them as I am putting them into the dough, or buy the Kraft caramel balls...probably much easier!
Sift the flour, baking soda, and salt together. Set aside.
Melt the butter in a large saucepan.
Add the sugars and cocoa powder. Stir together. Mixture will be grainy.
Add the sour cream and vanilla. Stir together.
I used a muffin top pan for half of mine, but I would recommend the drop method for these cookies because they are very sticky. Drop dough onto parchment-lined cookie sheet, and salt cookies with sea salt.
Sea Salt Caramel Fudgies 1 1/4 cup all-purpose flour
¼ teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter
7 tablespoons cocoa powder
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup sour cream
1 teaspoon vanilla extract
Soft caramel, rolled into little balls
Sea salt
Preheat oven to 350ºF; line 2 baking sheets with parchment paper, lightly coated with cooking spray. Sift together flour, soda, and salt; set aside.
Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. Add sour cream and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop the caramel balls into the cookie dough. Place balls on cookie sheets and sprinkle with sea salt.
Bake for 10-12 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.
Makes about 16-18 cookies
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