These cookies are a delightful treat, featuring a gooey caramel center encased in rich chocolate dough.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs and vanilla extract to the mixture and beat until well combined.
Crack the eggs into a separate bowl first to avoid shell pieces.
In another bowl, whisk together the flour, salt, baking soda, and cocoa powder.
Sift the cocoa powder to remove any lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Cover the dough and refrigerate for at least 2 hours.
Chilling the dough helps prevent the cookies from spreading too much during baking.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Ensure the oven is fully preheated before baking for even cooking.
Divide the dough into 48 equal pieces. Flatten each piece slightly and wrap it around a caramel candy, sealing the edges.
Keep the caramel candies chilled for easier handling.
Roll each dough-covered caramel into a ball and place them 2 inches apart on the prepared baking sheets.
Spacing the cookies ensures they bake evenly without sticking together.
Bake in the preheated oven for 8-10 minutes, until the edges are set.
Do not overbake; the cookies should be soft in the center.
Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies firm up slightly before moving.
Serve the cookies warm or at room temperature and enjoy their gooey caramel centers.
Pair with a glass of milk for a classic treat.
Nutze unsere App für das beste Erlebnis
