Salty sweet makes a great treat!
This is a soft, chewy CHOCOLATY cookie, loaded with chopped up rolos, and then sprinkled with a touch of salt before baking.
They were amazing warm and fresh from the oven. Still tasty when they cooled, but the caramel was gooey when they were warm…mmmmm.
Just make them, trust me, even if you don’t think you really like caramel.
Chocolate Salted Caramel Cookies!
Makes 5-6 dozen cookies
2 sticks butter, softened
3/4 cup light brown sugar
2/3 cup granulated sugar
2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
2/3 cup unsweetened cocoa powder (I use Hershey’s)
2 large eggs
1 tsp vanilla extract
12-16oz rolos, cut into halves and quarters
sea salt, to sprinkle on cookies
1) Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat mats (I used a combination of both on the different batches).
2) In a medium-sized bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
3) In a large bowl using an electric mixer, beat together the butter and sugars until light and fluffy. Add in the vanilla and eggs and beat until all combined. Then, add in the flour mixer, mixing in slowly.
4) Using a wooden spoon, stir in the rolos.
5) Using a cookie scoop or two spoons, scoop the dough on the baking sheets, leaving about an inch between each cookie. Sprinkle each cookie with a pinch of sea salt.
6) Bake in the pre-heated oven for 9-10 minutes, making sure not to over-bake them.
7) Slide the parchment paper (or silpat mat) with the cookies still on it, off of the baking sheet. Allow the cookies to cool completely on the paper/mat. Using a new piece of parchment paper on the baking sheet, keep making batches until all the dough is gone.
I would definitely try one of these warm! Yummmm
I brought these into work; they were gobbled up quick! I will definitely make them again!!
A salty sweet success 🙂