Tis the Season

Tis the Season to bake cookies fa la la la la, la la la la la.  So I've been making cookies and I decided to try a new kind of cookies (I tend to default to chocolate chip).  I found a recipe on P-Dubs website that she linked from another website: two peas and their pod.

They sounded irresistible so I figured I'd give them a try.  I am SO glad that I did.  These cookies are one of the best things I've ever had...ever.  They are the kind of cookie you would take with you if you had to pick just one to eat on a deserted island for the rest of your life.  This is the cookie that you want to eat alone so no one can watch you lick every ounce of caramel off of your fingers.  This is the "why are you talking to me while I'm eating my cookie" cookie.

Are you ready for this one?  Chocolate Caramel Cookies with Sea Salt.  Oh my goodness!

1 1/4 c all-purpose flour

1/4 t. baking soda

1/4 t. salt

5 T butter

7 T unsweetened cocoa

2/3 c. sugar

1/3 c. packed brown sugar

1/3 c. plain yogurt (I didn't have any so I used low fat sour cream)

1 t. vanilla

Soft caramel rolled into little balls (I heated mine up in the microwave to make it more pliable)

Preheat oven to 350 degrees.  Lightly coat cookie sheets with non-stick spray.  Mix flour, soda, and salt in a bowl and set aside.

Melt butter and combine with cocoa powder and sugars.  Mixture will resemble coarse sand.  Add yogurt (or sour cream) and vanilla, stirring to combine.  Add flour mixture, stirring until moist.  Wrap the chocolate dough around the caramel balls.  Place balls on cookie sheets and sprinkle with sea salt.

Bake for 10-12 minutes or until almost set.  Cool on pans 2 to 3 minutes or until firm.  Remove cookies from pans; cool on wire racks.

I had to experiment with how to cover the caramel.  I found the best method was to flatten a ball of dough.  Put the caramel in the middle and then cover with another flattened ball of dough, pinching the sides closed.

These are.... oh so good!  Give them a try!