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  • 1 1/2 cups all-purpose flour
  • 1/2 cup + 2 Tbsp cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 10 tbsp salted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 dozen caramels, unwrapped
  • coarse sea salt
  • 3/4 cup powdered sugar (optional)


  1. In a mixing bowl whisk together flour, cocoa powder, baking powder and salt, set aside.
  2. In another bowl whip together the butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 4 minutes. Add in eggs one at a time, stirring after each addition until combine. Mix in vanilla.
  3. With mixer set on low speed, slowly add in dry ingredients and mix just until combine.
  4. Scoop dough out 2 tbsp at a time and roll into a ball. Press one caramel into the center, sprinkle top of caramel with a small pinch of coarse sea salt then fold cookie dough around caramel and salt (make sure the caramel is fully covered with dough around all sides).
  5. Shape into a ball once more then roll in powdered sugar (I actually skipped this step and added the powdered sugar afterwards).
  6. Align cookies on a parchment paper lined or greased baking sheet and bake in a preheated 350F oven 12-13 minutes.
  7. Allow to cool on cookie sheet for 5 minutes before removing.  Sprinkle another thin layer of powdered sugar on top if necessary. Store in an airtight container.

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