Salted Chocolate Caramel Rounds
21/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 cup packed brown sugar
2 teaspoons vanilla
36 milk chocolate covered round candies (such as Rolos)
12 vanilla caramels, unwrapped
1 tablespoon whipping cream, half and half or light cream
In a medium bowl stir together flour, cocoa powder, baking soda and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugars. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. If necessary, cover and chill for 1 hour or until dough is easy to handle.
Heat oven to 375 degrees. Shape dough into 11/2-inch balls. Press a chocolate-covered caramel into each ball and shape dough around caramel to enclose. Place cookies 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer to a wire rack to cool.
For caramel drizzle, in a small saucepan combine vanilla caramels and whipping cream. Heat over medium-low heat until caramels melt and mixture is smooth. Drizzle over cookies and then sprinkle with coarse salt. Let stand until set. Store without caramel drizzle at room temperature in airtight container for 3 days or freeze for 3 months. Makes 36 cookies.
Source: “Baking” by the editors at Better Homes and Gardens.
Per cookie: 149 calories (41 percent from fat), 7.1 g fat (4.4 g saturated, 1.7 g monounsaturated), 25.1 mg cholesterol, 1.9 g protein, 20.7 g carbohydrate, 0.8 g fiber, 113 mg sodium.