salted chocolate caramel crisps

October 22nd, 2008

Sometimes I get an idea in my head and I just can’t shake it. I had some left over cream in the fridge and was thinking about what I could do with it. Of course caramel came to mind, but I’ve had enough of caramel apples and I couldn’t do plain old caramels again. That’s when chocolate cookies with caramel chips came to mind. Sure it’s a bit of work, but I could almost taste the result and I knew it would be worth it.

First things first. I made a batch of these tried and true caramels and let them cool. I cut them into tiny pieces the size of chocolate chips so I could toss them in the cookie batter. Next I whipped up a batch of chocolate dough and added the caramels to it. I used a cookie scoop to make my cookies a uniform size and placed them about 2 inches apart. I was expecting lovely, fluffy cookies, but what came out was flat crispy cookies. My heart sank a little bit, but then I tasted them and realized this was no failure. I quickly sprinkled some sea salt over top to add an extra level of taste and let them cool. I then cut them into quarters, so they were more like crisps rather than full fledged cookies. In fact, I kind of think (although I haven’t tried) you could spread the dough along the bottom of a rectangular cake pan instead of making individual cookies.

Although they’re not exactly what I imagined when I dreamed up this recipe, these puppies are irresistible! The chocolate and caramel team up to make a rich base while the salt adds a touch of contrast to the crispy treat. They are an addictive and unique sweet treat that would be a great party snack.

salted chocolate caramel crisps

1 cup flour
1/4 cup cocoa, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, melted
1/2 cup light brown sugar
1/4 cup sugar
1 teaspoon vanilla
1 egg
1 1/2 cups caramels, cut into 1/4 inch squares*

* I used half of this recipe

Preheat oven to 350°

Measure flour, cocoa, baking soda and salt into a medium bowl.
Cream the butter and two sugars in another bowl.
Add the vanilla and egg until well mixed.
Add egg mixture to the dry ingredients. Stir in the caramels.
Scoop teaspoons of the dough onto a cookie sheet, 2 inches apart, or if you’re feeling daring, spread dough in a cake pan.**
Bake for 15 minutes or until a toothpick comes out clean.
Remove from oven and sprinkle sea salt over top. If you make cookies, you may want to cut them into quarters to make them bite sized.

**I haven’t tried this yet, but my cookies spread quite a bit, so I think it might work, it’s up to you.

Comments: 7 Total

  1. ann

    October 22, 2008 at 9:10 am

    looks delicious. i tweeted about it.

  2. Sandy

    October 22, 2008 at 12:13 pm

    OH YUM!!! Thanks for sharing this – they look delicious!

  3. sara angel

    October 22, 2008 at 12:40 pm

    ooo ive never seen anything like these. i just picked up some caramels that were on sale so this sounds great!

  4. Tabitha Blue

    October 22, 2008 at 12:44 pm

    That looks delish!! I’ve never seen anything like this before!! :)


  5. Amrita

    October 22, 2008 at 1:24 pm

    Mmmm…those look decadent for sure!

  6. Louise Wyers

    October 22, 2008 at 3:35 pm

    I’m sorry, but as a highly-educated PROFESSIONAL CHEF, and as the SENIOR ADVISER for SeriousEats website, I do NOT eat that kind of stuff.

    But thank you for your post, anyway.

    Louise Wyers,
    also known as “Chiff0nade” and “therealchiffonade”
    (727) 467-9009
    Clearwater Beach, FL 33767

  7. Erin

    October 27, 2008 at 10:06 am

    I made these last night and they were d’lish.

Leave a Reply