Ingredients for Caramel Filled Chocolate Cookies Drizzled With Chocolate
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How to Make Caramel Filled Chocolate Cookies Drizzled With Chocolate
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 1 large egg yolk and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 2 tablespoons milk or cream (adjust for desired consistency).
- Cover the dough and chill for at least 30 minutes. This prevents flat cookies!
- Melt 14 ounces caramel candies and ¼ cup heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth and creamy. Alternatively, use a double boiler.
- Roll the chilled dough into 24 balls (approximately 1 inch in diameter).
- Lightly beat 1 egg white in a small bowl.
- Dip each dough ball in the egg white, then roll in ½ cup chopped pecans or walnuts.
- Place the coated dough balls onto the prepared baking sheets.
- Use your thumb to create an indentation in the center of each cookie.
- Fill each indentation with about ½ teaspoon of the melted caramel.
- Bake for 10-12 minutes, or until the edges are set.
- While the cookies bake, melt 6 ounces semi-sweet chocolate chips and 1 tablespoon butter in a microwave-safe bowl in 30-second intervals, stirring until smooth. Alternatively, use a double boiler.
- Let the cookies cool completely on the baking sheets.
- Drizzle the melted chocolate over the cooled cookies.
- Allow the chocolate to set before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
40g
Fat
18g
Carbs
5g
