Caramel and chocolate chip cookies have been raised to a new level! Soft, chewy chocolate chip cookies with a caramel filling. This cookie is like a caramel brownie in a perfect cookie shape, with a delicious individual portion guaranteed.
1/2 cup sweet and salty cream Butter
1 1/4 cup of Imperial Brown Sugar
1/2 cup + 2 tablespoons unsweetened cocoa powder
1 1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup of powdered imperial sugar
20 soft chewable candies
In a saucepan, over medium heat, melt the butter.
Remove from heat and add brown sugar and cocoa powder.
Stir for 1 or 2 minutes until smooth and shiny.
Once at room temperature, add the eggs and stir well.
Add the flour, baking powder and salt.
Allow the dough to cool for 30 minutes.
Preheat the oven to 350 degrees.
Remove dough from refrigerator and roll into 1 1/2 – 2 inch balls.
Make a mark in the center with your thumb.
Place a piece of candy in the center of the cookie dough and wrap the cookie dough completely around the candy.
Place the Imperial powdered sugar in a shallow bowl. Generously coat each ball with powdered sugar. Repeat.
Return cookies to the refrigerator for 10 minutes.
Place cookies on parchment or a Silpat-lined baking sheet.
Bake for 8-10 minutes or until the cookies begin to crack at the edges.
Allow cooling for 5 minutes before removing from the baking sheet.
Most of the powdered sugar is cooked and melted inside the cookie, so roll up more powdered sugar if you want your cookies to be covered when they are completely cooled.