Salted Caramel Filled Cookies
Salted Caramel Filled Cookies
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.Recipe courtesy of McCormick
Prep Time
30
minutes
Cook Time
8
minutes
Servings
21
Total time: 38 minutes
Ingredients
- 1/2 cup heavy cream
- 1/4 cup (1/2 stick) butter
- 4 ounce semi-sweet chocolate, coarsely chopped
- 2 teaspoon mccormick all natural pure vanilla extract
- 2 cup 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 ounce semi-sweet chocolate, melted
Directions
- 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.
- 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.
- Preheat oven to 350°F.
- Shape dough into 1-inch balls.
- Place 2 inches apart on ungreased baking sheets.
- 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.
- 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.