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°

1
Measure flour, cocoa, baking soda and salt into a medium bowl.
2
Cream the butter and two sugars in another bowl.
3
Add the vanilla and egg until well mixed.
4
Add egg mixture to the dry ingredients. Stir in the caramels.
5
Scoop teaspoons of the dough onto a cookie sheet, 2 inches apart, or if you’re feeling daring, spread dough in a cake pan.**
6
Bake for 15 minutes or until a toothpick comes out clean.
7
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!! :)

    ~Tabitha~

  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.

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