Salted Caramel Cocoa Cookies
Yields approx. 3 dozen cookies
1 1/4 cups (2 1/2 sticks) unsalted butter, room temp
2 cups sugar
1 1/2 teaspoons vanilla
2 1/2 cups flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon regular salt
1 teaspoon baking soda
1 bag of Rolos chocolate caramel candies
3 tablespoons coarse sea salt
Preheat your oven to 350*. In a small bowl, sift together the flour, cocoa powder, regular salt, and baking soda. In a separate bowl cream together the butter and sugar. Add in the eggs one at a time, and stir in the vanilla. Slowly mix in your sifted, dry ingredients until just combined.
Drop the dough by tablespoonful, roughly two inches apart, on a parchment covered baking sheet. Using your fingers, or the back of a spoon, press down on the top of an unwrapped Rolo until lightly squished* (Yes, that's such a scientific term..) Place a squished Rolo on the top of each round of dough and press down. Sprinkle a dash of the coarse sea salt on top of the Rolo.
Bake at 350* for 8 minutes. Allow cookies to cool on a rack before eating.
Note: I recommend allowing the cookies to cool completely before taking a bite, no matter how delicious they smell. The caramel will be hot and may burn.
Adapted from All Recipes
Have you enjoyed this week's recipes so far? What's your all time favorite cookie to eat during the holidays?