As promised, we are putting to good use the Salted Caramel Sauce we made yesterday. For me, the combination of salty and sweet doesn’t shine more than through a cookie. And there is no better recipe to do it with than this one. These dark, fudgy, and triple chocolate cookies are beyond delicious all on their own, but once you stuff them with caramel, you will never look back.
The reason why I am so enamored with these cookies is that they taste like individual brownies. It’s the best thing ever. Especially since I’ve been on a brownie kick lately.
Aren’t you glad you don’t have to choose between cookie and brownie today? Since I am beyond indecisive, I am always relieved when I don’t have to make a choice between two things I absolutely adore. You can’t lose.
Triple chocolate sounds beyond amazing to me. It’s music to my ears, really. I love the moment when regular cookie dough turns into chocolate cookie dough, which gains an even deeper color with the addition of melted chocolate and finally receives a big sprinkling of chocolate chunks and mini chocolate chips. Isn’t it great how many times I was able to use the word chocolate already?
I also should mention that I am using Rolo candies for the inside of these cookies. I think it’d be pretty difficult to fill a cookie ball with caramel sauce. Even I am not up to that challenge, ha. Each cookie dough ball encloses a Rolo candy and gets baked to perfect goeyness shortly after. Once the baked cookies have had time to cool, I drizzled over warm salted caramel sauce and topped them with additional sea salt. Please try a freshly baked cookie – the textures are insane.
Using two different caramels makes for a crazy flavor experience as well. Triple chocolate, double caramel and scrumptious cookie dough – it’s what dreams are made of. Seriously, I dreamed about these cookies.
And here’s the reason why.
Yep, I am certain we made good use of caramel sauce today. And if you’re still thinking about whether or not you should make your own caramel sauce, I really hope you do. It makes a huge difference here. Just in case you missed it, here’s the link. Let’s make insane cookies together.
Alright, I’m off to helping my hubby clear our snow once again. The forecasted blizzard didn’t disappoint. We’re still getting in final numbers of how much snow we got, but we’re right around 8 inches or so. Keeping our fingers crossed this was the last big snow fall this winter. I learned all about Thundersnow yesterday. Very cool and very scary.
Wishing all of you a fantastic weekend!
Here’s my favorite quote this week: “We delight in the beauty of the butterfly, but rarely admit the changes it has gone through to achieve that beauty.” ~ Maya Angelou
- 2/3 cup semi-sweet chocolate (chocolate chips are fine)
- 1 cup all-purpose flour
- 1/4 cup cocoa powder (I used special dark)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chunks
- 1/2 cup mini chocolate chips
- 12 Rolo candies
- salted caramel sauce for drizzling
- sea salt, optional
- 1. Melt 2/3 cup chocolate chips in the microwave or with the help of a double boiler. Set aside.
- Sift together flour, cocoa powder, baking soda and salt. Set aside as well.
- 2. In your stand mixer, cream together butter, brown sugar and granulated sugar. Add egg and vanilla and stir until incorporated. Add melted chocolate chips and give it a good stir. Now add dry ingredients to the wet ingredients and mix well. Add chocolate chunks and mini chips. Cover and refrigerate dough for at least 1 hour.
- 3. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Scoop out 3-4 tablespoons of dough (per ball) and wrap around a Rolo candy. Repeat with remaining dough*. Place in the oven and bake for 15 - 18 minutes or until tops of cookies have a cracked appearance. Let cool for 10 minutes before transferring to a wire rack to cool completely. Drizzle with warm caramel sauce and sprinkle with sea salt, if desired. Enjoy!
- Cookies will keep up to 5 days in an airtight container or up to 4 weeks in the freezer.
- *I returned my cookies to the fridge for 30 minutes before baking because my hands warmed the cookie dough balls more than I had hoped. Cookies turn out best when baked cold. I placed the cold cookie sheet into the oven and baked them without any problems.