5 from 18 votes
Chocolate Caramel Cookies with Sea Salt
These cookies combine a cocoa-rich chocolate dough with soft caramel centers, finished with a sprinkle of sea salt. Baking yields tender cookies with a slight chew and a balance of deep chocolate and sweet, creamy caramel accented by the salt topping.
Servings:
2
dozen cookies
Course:
Baked Goods
Cuisine:
Canadian
Ingredients
- 1 1/4 cup all-purpose flour
- ¼ teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons butter
- 7 tablespoons unsweetened cocoa powder I used dark cocoa
- 2/3 cup granulated sugar
- 1/3 cup brown sugar packed
- 1/3 cup PLAIN yogurt
- 1 teaspoon vanilla extract
- Soft caramel rolled into little balls (I used Peter's caramel)
- salt sea salt
Instructions
- Preheat oven to 350ºF; line 2 baking sheets with baking paper, lightly coated with cooking spray. I used Silpats! Lightly spoon flour into a dry measuring cup; level with a knife. 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 (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Wrap the chocolate dough around the caramel balls. 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.
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