Salted Chocolate and Caramel Cookies

Kramer and I leave for Phoenix on Wednesday evening and I am so excited! We haven’t been home to visit in over a year and a half, so it’s going to be fun to see everyone and everything. I am especially excited to see my dog, Tessa – I hope that she doesn’t freak out too badly after not having seen me in so long! The only bummer about the trip is that my dad has to be away on a business trip in China, and he gets back in town the day that we head back to New York. Oh well – hopefully he will need to take another business trip to the East coast soon. We still have my mom and Kramer’s dad, Jill, and his mom to see. I plan on spending plenty of time by the pool, maybe going on a hike, and doing lots of shopping. I never go shopping in the city because it is just too crowded and too spread out. I used to work in a mall in college, so I never thought I would be so eager to get back to one!

I made these cookies on a whim because I had some caramels in my cupboard and wanted to bake something pretty simple. While they are indeed simple, they are also quite rich and full of delightful flavor. I am one of the many people who adore the classic sweet-and-salty combination, and these cookies definitely embody that concept. I used a dark chocolate cocoa powder and also added in some roughly chopped semi-sweet chocolate, so the surprise bite of caramel on the inside really shines through. The fleur de sel on top is not only beautiful, but helps to elevate the cookie to be a little bit more “grown up” and adds a little bit of a crunch when you bite into one of the delicate salt crystals. I think some instant espresso powder would make these even better, so if you have that on hand, I highly recommend adding a teaspoon or so to the dough for an even more sophisticated taste.


Salted Chocolate and Caramel Cookies
Your ingredients.

Salted Chocolate and Caramel Cookies
Unwrap all of your caramels and set them aside.

Salted Chocolate and Caramel Cookies
Roughly chop your chocolate and set it aside.

Salted Chocolate and Caramel Cookies
Melt your butter in a small pot.

Salted Chocolate and Caramel Cookies
Add in the combined granulated sugar, brown sugar, and cocoa powder and stir to make sure that is it evenly combined.

Salted Chocolate and Caramel Cookies
Add in the sour cream and vanilla and stir to combine.

Salted Chocolate and Caramel Cookies
Add the chocolate to the flour, baking soda, and salt. Mix until just moistened, finishing up by hand if necessary.

Salted Chocolate and Caramel Cookies
If your caramels are very soft, then roll them into a ball before wrapping the dough around them. However, my caramels weren’t that soft and it was really hard to get them into this ball shape, so I didn’t do it for many of them.

Salted Chocolate and Caramel Cookies
Wrap the dough around the caramels.

Salted Chocolate and Caramel Cookies
And roll it into a ball.

Salted Chocolate and Caramel Cookies
Sprinkle the dough with some fleur de sel and flatten a bit with the palm of your hand. Bake at 350 degrees F for 12 minutes or so, until set.

Salted Chocolate and Caramel Cookies
Allow to cool and enjoy!

Salted Chocolate and Caramel Cookies

Salted Chocolate and Caramel Cookies
Cook time: 
Total time: 
Serves: 30 cookies
 
Ingredients
  • 1¼ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons unsweetened cocoa powder
  • ⅔ cup granulated sugar
  • ⅓ cup packed brown sugar
  • 5 tablespoons unsalted butter
  • ⅓ cup sour cream
  • 1½ teaspoons vanilla extract
  • 1 cup roughly chopped semi-sweet or dark chocolate (do NOT use milk chocolate as it will be far too sweet)
  • 25-30 small caramels
  • fleur de sel, for sprinkling
Instructions
  1. Preheat your oven to 350 degrees F. Grease and/or line 2 large baking sheets. In a medium sized bowl, combine the flour, baking soda, and salt, then set aside.
  2. In another small bowl, combine the cocoa powder, granulated sugar, and brown sugar. In a medium sized pot, melt your butter over medium heat. When the butter is melted, turn off the heat and add in the cocoa powder mixture, stirring until well combined. Add in the sour cream and vanilla and stir until smooth.
  3. Pour the chocolate mixture over the flour mixture and beat until just moistened - finish it up by hand so as to not overmix the dough. Fold in the chopped chocolate. Roll the dough around each caramel, and place on your prepared baking sheets. Press down a bit with the palm of your hand, then sprinkle with some fleur de sel. Bake at 350 degrees F for 10-12 minutes, until mostly set (it's better to under-bake these a bit than to over-bake them). Allow to cool on another surface and enjoy!
Adapted From

 

35 Responses

  1. Jen says:

    Oh, that does sound easy. I was prepared for some fancy, super complicated caramel injecting method. Yay for ease!

  2. Fatma says:

    I will DEFINITELY try them :) You can’t imagine how it is exciting to view your new posts ;)

  3. Emily D. says:

    I knew I was going to make these cookies before I even read the recipe. Yum!

  4. Jenni says:

    Well, I’m going to have to make these.

  5. Ooh, yum, these sound ooey, gooey, and amazing.

  6. Megan says:

    Yum! Love this idea!

  7. Delicious! I love the look of the cookies too. The texture is perfect.

    • Sydney says:

      @Viv: Thank you very much!

      @Michelle: Me too – I had to make sure I didn’t add as much salt as I prefer because some people find it overwhelming!

  8. Oh wow…these look heavenly! I love salted desserts, so this is right up my alley.

  9. These look totally amazing!

    • Sydney says:

      @Alchemist: Thank you!

      @Tiffany: That’s a great idea – I have an ice cream scoop and I didn’t even think of that!

      @Tina: Thanks – I am so excited! The days are passing by sooo slowww now that the trip is so close.

      @Kimmy: I hope you do!

      @Kirsten: Thanks – I definitely will! Sunshine, here I come!

      @Dana: Your grandma is very forward thinking! ;)

      @Christine: Thank you!

      @Jamie: You can get it at any specialty goods or baking store – otherwise, sea salt will work just fine. It’s just nice to have a salt as delicate as fleur de sel because it really melts in your mouth! You can certainly find it online, too.

      @Fatma: Your version sounds great! I’m glad that you found a cookie to love! :)

  10. Tiffany says:

    I just made these!!! They are amazing! Maybe a helpful hint~ I usually use a small ice cream scoop for my cookies and I found that if you scoop up the dough, place the caramel in the center, and then round off the scoop in the bowl, it worked out perfectly and mess-free :) Love your site!

  11. Tina from Pa says:

    I’m sooo happy for you to get to go to Phoenix ! I know how excited I get when we get to visit my family just across to state in Pittsburgh! I cann’t wait to hear about all the fun you’ll have! ( take pictures to share)Oh ,about the cookies , they will be making a appearance in my cookie jar as soon as we finish Mikes B-Day cake.

  12. These are just beautiful. I love any combination of chocolate and caramel. Definitely putting these on my “to-make” list!

  13. Kirsten says:

    Have a wonderful time! These cookies are sooooo goood!!!- Miss Slice

  14. Dana says:

    My grandma makes almost the exact same cookies, sans salt. They’re so good, I bet these are great too! Have fun in Phoenix!

  15. OH MY. Those look fantastic! Gooey caramel wrapped in salted chocolate cookie?! Amazing.

  16. jaime j says:

    Where do you get fleur de sel? And is there a subsitute if you don’t have it?

  17. Fatma says:

    I made them last night. The ingredients weren’t the same but I made my own cookies. I added caramel flavoured chocolate pieces. I couldn’t resist and ate them while they were still hot. The melt of chocolate was awesome. My husband ate them with milk. Thanks for that great recipe. We don’t eat much cookie, so I rarely cook but I will try to cook this one once a week :D

  18. Stacy says:

    Wow…I’m pretty sure that’s how all of my comments to your posts start! These look to die for! I can’t wait to make them. Have a wonderful time in Phoenix!

  19. Katie says:

    Wow they sound so delicious with the big chewy caramel in the centre. Yum

  20. Lora says:

    These cookies look marvelous! I love carmel the caramels bombs in the middle. I love caramel anything and those kraft caramels remind me so much of the States. I bring a bag back with me every time I visit because I can’t get them here. I buy them for baking but end up snacking on them until they’re gone.

  21. Adrienne says:

    Wow! I made these tonight and they are amazing! Do you have any tips for making them easier to roll? I had to wash my hands after every other cookie… Did you chill the dough? Thanks!

    • Sydney says:

      Adrienne: I didn’t chill the dough, actually, but that may help with yours! My kitchen was really cold (it’s still in the 40s-50s here), so that may be why.

  22. Amy says:

    Oh wow, I’m so happy I stumbled across your blog and found this recipe! And as I live in Phoenix, I think I’ll just put the caramels on a baking sheet and stick them out in the sun for a few minutes… should soften them right up :-)

  23. […] can be found here, at Crepes of Wrath. Hers actually look […]

  24. Sharon says:

    Made these just as the recipe says, and they are amazing!! So fudgy and chewy and not too sweet! Only replaced sour cream (didn’t have this) with yogurt and baking soda

  25. Louise says:

    I just made these today. THEY. ARE. AMAZING. Thanks so much for sharing this recipe. I was planning on taking some to work tomorrow but perhaps I will keep them all to myself.

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