Salted Chocolate-Caramel Rounds

By sltaylor

Ingredients

• 2 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 36 milk chocolate-covered round caramels
• 12 vanilla caramels, unwrapped
• 1 tablespoon whipping cream, half-and-half, or light cream
• Coarse salt

Details

Servings 36
Adapted from bhg.com

Preparation

Step 1

Directions

1. In a medium bowl stir together flour, cocoa powder, baking soda, and salt; set aside.

2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugar. 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.

3. Preheat oven to 375 degrees F. Shape dough into 1 1/2-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.

4. Bake in the preheated oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; cool completely.

5. To decorate, in a small saucepan combine vanilla caramels and whipping cream. Heat over medium-low heat until caramels melt and mixture is smooth. Drizzle melted caramel mixture over cookies and then sprinkle cookies with coarse salt. Let stand until set.