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Salted Dark Chocolate Caramel Cookies

/5
COOK TIME
13 min
TOTAL TIME
27 min
SERVINGS
12-16 cookies

I have no witty introduction for these cookies. They aren’t part of a childhood memory or a family recipe. I saw them online and they looked really good so I thought I would make them. The best part is that they turned out to be really tasty.

It’s Salted Dark Chocolate with a Rolo in the middle. Right? Amazing. Nothing better than breaking a warm chocolate cookie apart and seeing that stringy caramel. It makes me so happy. I know people like that moment and all, but it makes me REALLY happy. There might be something wrong with me.

 

These are a great cookie to throw together when you want a little something different than a plain chocolate chip cookie, but you don’t feel overly ambitious. These are a fluffy, cakey cookie that stays soft for days.

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Salted Dark Chocolate Caramel Cookies

These are a great cookie to throw together when you want a little something different than a plain chocolate chip cookie, but you don’t feel overly ambitious. These are a fluffy, cakey cookie that stays soft for days.

Prep time: 15 min  |  Cook time: 13 min  |  Total: 27 min

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Ingredients

1/2 cup unsalted butter- room temperature

1/2 cup sugar

1/2 cup packed brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup all-purpose flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

2 Tablespoons milk

1 and 1/2 cups dark chocolate chips

1617 Rolo’s candy (or any chocolate covered caramels)

coarse sea salt

Instructions

1. In a mixer, cream the butter on medium high speed for about a minute. Add the sugar and brown sugar and mix again for 1-2 minutes until light and fluffy. Add the egg and vanilla and mix again, scrape down the sides of the bowl.

2. In a separate bowl, sift the flour, cocoa powder, baking soda and salt together. Add the dry ingredients to the wet ingredients a little at a time and mix together on low speed after each addition.

3. Add the milk and mix again until combined. Take the bowl off the mixer and fold in the dark chocolate chips with a spatula. Dough will be thick and sticky. Wrap the dough in plastic wrap and chill for at least an hour.

4. Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.

5.  Take 2 tablespoons of dough and roll into a ball. Split the ball in half and stick the Rolo into one half of the dough, then combine and roll the whole thing into a ball again making sure the Rolo is sealed inside. Sprinkle each ball with sea salt before baking.

6. Bake for 12-13 minutes. Cookies will look like they are not fully done. Cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack.

Notes

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