Two Peas and Their Pod

Chocolate Caramel Cookies with Sea Salt

Chocolate Caramel Cookies with Sea Salt

Happy Birthday to ME! Today is my 28th birthday and I am ready to party:) I have the day off and I plan on enjoying every minute of my special day. I love birthdays!

My handsome hubs is taking me out to a nice sushi dinner tonight. I can’t wait. We will be celebrating all weekend long too-friends are coming over tomorrow and we are hosting a Super Bowl party on Sunday.

I am not a big cake fan so for my birthday we are celebrating with COOKIES! Last year Josh made me chocolate chip cookies, he always spoils me:) This year we are celebrating with chocolate caramel cookies with sea salt.

These cookies are very chocolaty. I used dark cocoa to get the deepest, darkest, chocolate flavor. Next, I rolled soft caramel into little balls and wrapped the chocolate dough around the caramel. I love salt and caramel together, so I topped the cookies off with sea salt.

The caramel melted throughout the cookies while baking. I was worried the caramel would turn hard, after baking, but the cookies stayed soft and chewy. The rich chocolate, sweet caramel, and salt were the perfect combination. I am in love with these cookies and I think you will be too!

Make a batch for your weekend Super Bowl bash or whip up a batch for your special Valentine next week…or just make them because they are really good and it is my birthday:)  I hope you will all celebrate with me!

It is also Nutella Day-yahoo! If you want to honor Nutella, try my Nutella Brownies or Chocolate Hazelnut Cookies, they are both winners!

Chocolate Caramel Cookies with Sea Salt

Yield: 2 dozen cookies

Cook Time: 12-15 minutes

Ingredients:

1 1/4 cup all-purpose flour
¼ teaspoon baking soda
1/4 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa (I used dark cocoa)
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain yogurt
1 teaspoon vanilla extract
Soft caramel, rolled into little balls (I used Peter's caramel)
Sea salt

Directions:

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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209 Responses to “Chocolate Caramel Cookies with Sea Salt”

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  5. 188
    Chef Lauren — March 13, 2012 @ 5:19 pm

    Just made these and wow! Sooo good! Thank you for sharing!

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  19. 189
    Charles — December 19, 2013 @ 2:35 pm

    Hi I was wondering is there a great way to add peanut butter to this would be greate thanks.

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  21. 190
    brittany — February 28, 2014 @ 5:26 pm

    These cookies looked great when I saw them and I decided to make them for a fundraiser I was involved in. Making them was a disaster. First, is it a mistake that there are no eggs in this cookie?? I followed the recipe, exactly and underbaked them for a chewier texture and they are like pucks!!! so Hard and taste like cocoa and basically it. Had to throw them all out and start over with a new recipe. Too bad because they looked delicious.

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  24. 191
    Patricia — December 4, 2014 @ 11:09 am

    This cookies look delicious, I wiil try them. Thanks. Y just have a question, since i have never used Silpats, do you have to coat them with cooking spray like we do with baking paper?

  25. 192
    DDRight — December 6, 2014 @ 2:57 am

    Any thoughts on how to make this dairy-free? (The yogurt really throws me, in terms of a substitute…) Thanks.

    • Two Peas replied: — December 7th, 2014 @ 4:47 pm

      Can you use a dairy free yogurt? I haven’t tried it. Sorry!

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