Salted caramel and chocolate is a trendy pairing in desserts and confections. You'll see what the fuss is all about when you bite into one of these decadent cookies.
30m
PREP TIME
8m
COOK TIME
100
CALORIES
12
INGREDIENTS
Servings: 42 (1 cookie)
Ingredients
- 1/2 cup heavy cream
- 1/4 cup (1/2 stick) butter
- 4 ounces semi-sweet chocolate, coarsely chopped
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt, divided
- 1/3 cup firmly packed brown sugar
- 1/3 cup granulated sugar
- 1/2 cup caramel topping
- 6 ounces semi-sweet chocolate, melted
INSTRUCTIONS
- 1 Place cream and butter in small saucepan. Cook on medium heat until butter is melted. Remove from heat. Add chopped chocolate and vanilla; stir until chocolate is completely melted. Set aside to cool slightly.
- 2 Mix flour, baking soda, cinnamon and 1/2 teaspoon of the sea salt in large bowl until well blended. Add chocolate mixture and sugars; mix well. Refrigerate 15 to 30 minutes or until dough is chilled.
- 3 Preheat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets.
- 4 Bake 8 minutes or until cookies are set. Immediately make an indentation in the center of each cookie with a round 1/2-teaspoon measuring spoon. Remove cookies to wire racks; cool completely.
- 5 Stir remaining 1/2 teaspoon sea salt into caramel topping. Spoon 1/4 teaspoon caramel topping into indentation in each cookie. Transfer cookies to parchment paper-lined tray. Spoon melted chocolate on top of each cookie to cover caramel. Sprinkle top with additional sea salt, if desired. Let stand until chocolate is set.
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