Recipe of the Week - Addictive Salted Caramel-Stuffed Chocolate Cookies

Welcome to week 3452! Each week I will be sharing my favorite recipe I did whether new or old! Hopefully this inspires you to try something new or save the day when the "What's for _____?!" question is asked.

---

This week's recipe is:

Addictive Salted Caramel-Stuffed Chocolate Cookies

I mean I do not think I have to say much more!

Addictive Salted Caramel-Stuffed Chocolate Cookie

"My brother Malachi, or Kai, is probably one of the toughest critics when it comes to

food, and especially cookies. He's all about the old-fashioned chocolate chip cookie,

and who can blame him, really? But he'll be the first to tell you that these cookies are

the best ever. And not a single person has ever argued that fact with him. Hello, soft

chocolate cookie, stuffed with milk chocolate caramels, and sprinkled with flaky sea

salt! And as a bonus, they're super easy to make! Warning: Addiction ahead."

Course: Dessert || Total Time: 90 minutes || Servings: 24 to 28 cookies || Author: Tieghan Gerard - Half Baked Harvest

Ingredients

• 6 tablespoons (¾ stick)

• unsalted butter

• 4 ounces bittersweet

• chocolate, chopped

• 2 cups semisweet

• chocolate chips

• 3 large eggs

• ½ cup granulated sugar

• 2 teaspoons pure

• vanilla extract

• ½ cup plus 2 tablespoons

• all-purpose flour

• 2 tablespoons unsweetened

• cocoa powder

• ¼ teaspoon baking soda

• ¼ teaspoon kosher salt

• Canola oil or nonstick

• cooking spray, for greasing

• 24 to 28 milk chocolate

• caramels (I like Dove)

• Flaky sea salt, for topping

Instructions

1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.

2. In a small saucepan, combine the butter, bittersweet chocolate, and chocolate chips. Cook over low heat, stirring often, until fully melted and combined-the chocolate will be thick. Remove the pan from the heat and let the chocolate cool slightly.

3. In a small bowl using a handheld mixer, beat the eggs and sugar together on high until light and fluffy, 2 to 3 minutes. Add the vanilla and the melted chocolate mixture and beat for 1 to 2 minutes more, until combined, scraping down the sides of the bowl as needed. Add the

flour, cocoa powder, baking soda, and kosher salt and beat until fully combined and smooth, about 3 minutes. The batter should be thick but pourable. Cover the bowl and chill in the fridge for at least 1 hour or up to overnight.

4. Scoop out scant 2 tablespoons of dough and place them about 2 inches apart on the prepared baking sheet. Grease your hands with a little canola oil or cooking spray, then flatten the dough into small disks, about 2 inches in diameter, and place a caramel in the center. Scoop out a rounded teaspoon of dough and flatten into it into a disk. Place the disk over the caramel, pinching the layers of

dough together.

5. Bake for 10 to 12 minutes, until just set on the edges. Remove from the oven and sprinkle each cookie with a little flaky salt.

6. Let cool for at least 5 minutes on the baking sheet before serving.

---

Be sure to checkout my YouTube video to watch how to make this recipe!

And that's the recipe of the week!

Next week I am making Ciabatta Rolls

Missed last week's recipe? Steak Tips + Horseradish Potato Salad