Chocolate Caramel Treasures
"These little gems were winners in a Good Morning America cookie contest. They're crunchy, chewy, delicious and look like they came from the best bakery in town. They're much easier to make than they look."
photo by Shea R.
- Ready In:
- 2hrs 30mins
- Ingredients:
- 13
- Yields:
-
30 cookies
ingredients
-
Cookies
- 1⁄2 cup unsalted butter
- 2⁄3 cup sugar
- 1 large egg yolk
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 cup flour
- 1⁄3 cup unsweetened dutch process cocoa
- 1⁄4 teaspoon salt
- 1 large egg white, lightly beaten
- 1⁄2 cup finely chopped hazelnuts
-
Caramel Filling
- 10 plain caramels, unwrapped (1x1 1/2-inch each)
- 2 tablespoons heavy cream
-
Chocolate Drizzle
- 3 ounces semisweet chocolate or 3 ounces bittersweet chocolate, finely chopped
directions
- Cookies: Cream butter, sugar, egg yolk, milk and vanilla.
- Sift in flour, cocoa and salt and beat on low speed until dough forms.
- Wrap in plastic wrap and chill at least 30 minutes or until firm.
- Roll dough into 1 T balls, coat with egg white, and roll in nuts.
- Place 1 1/2" apart on greased cookie sheets.
- Flatten centers of cookies with thumb, leaving a depression.
- Bake at 350°, 10-12 minutes or until slightly puffed but centers are still soft.
- Leave cookies on cookie sheet and immediately depress centers of cookies again (I use a wooden spoon handle end).
- Move to wire racks and cool.
- Filling: Microwave caramels and cream until melted and smooth.
- Use a spoon and fill the centers of partially cooled cookies and then cool completely.
- Chocolate Drizzle: Microwave chocolate until melted and place in resealable plastic bag.
- Make a small cut in one corner and drizzle a narrow bead of chocolate over the cookies.
- Chocolate will set in 30 minutes.
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Reviews
-
This is my family's favorite cookie! My only change is to use homemade caramels in place of the store bought kind. Make a double batch, because this doesn't make very many, and trust me, you will want more.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
