Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Sabine Venier’s Caramel-Stuffed Chocolate Cookies with Sea Salt

Sabine Venier, creator of the blog Also The Crumbs Please, has just released a new book, and she has our full attention. The Chocolate Addict’s Baking Book (Paige Street Publishing; $22.99) is full of chocolate recipes that we are yearning to make, including these caramel-filled chocolate cookies. According to Sabine, “These chewy chocolate cookies, with a gooey caramel center and topped with flaky sea salt, are what my dreams are made of.” We couldn’t agree more. The Chocolate Addict’s Baking Book is available here.

Thank you for reading this post, don't forget to subscribe!

Yield: 12 cookies

Ingredients


  • 1 cup (135 grams) all-purpose flour, spooned and leveled
  • 1⁄2 cup (43 grams) unsweetened natural cocoa powder, spooned and leveled
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1⁄2 cup (113 grams) unsalted butter, at room temperature
  • 1⁄4 cup (50 grams) packed light brown sugar
  • 3⁄4 cup (150 grams) granulated sugar
  • 1 large (50 grams) egg
  • 2 teaspoons (10 ml) vanilla extract
  • 12 soft caramel candies, such as Kraft or Werther’s
  • 1 teaspoon flaky sea salt

Instructions


  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  1. In a medium bowl, stir together the flour, cocoa powder, baking soda and salt and set aside.
  1. In a large bowl, using an electric mixer fitted with a paddle or whisk attachment, mix the butter and both sugars on medium speed just until combined, about 1 minute. Then, add the egg and vanilla and mix for about 30 seconds, just until combined. Add the flour mixture and mix until incorporated, about 1 minute.
  1. Scoop 12 equal-sized balls (about 2 to 3 tablespoons [45 to 50 g] each) of cookie dough. Divide each ball in half, place a piece of caramel on the middle of one dough half and then roll the dough halves back into a ball until no caramel is visible anymore. Arrange 6 completed balls, spaced about 3 inches (7.5 cm) apart, on each baking sheet and lightly sprinkle with the sea salt. Bake one sheet at a time for 10 to 12 minutes, or until dry on top.
  1. Remove from the oven and let cool for about 5 minutes, or until firm enough to move. Then, transfer to a wire rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.

Note: You can use this cookie dough recipe as a basic chewy chocolate cookie recipe and fill it with any mix-ins you like, such as peanut butter chips, toffee bits, chopped macadamias or white chocolate chips, just to name a few.

Reprinted with permission from The Chocolate Addict’s Baking Book by Sabine Venier, Page Street Publishing Co. 2020. Photo credit: Sabine Venier

Recommended equipment:


SANTOPRENE HANDLE, 53MM, 50MM (3 Tablespoon)

Natural Aluminum Commercial Baker’s Half Sheet

DID YOU MAKE THIS RECIPE?

Tag @pastryathomeblog on Instagram and use hashtag #pastryathomeblog for us to see!

Editors
Editors
Pastry at Home is a hub for elevated dessert recipes for home bakers. Our editors Tish Boyle and AnnMarie Mattila strive to bring you the best curated content to help make you a smarter baker and dessert maker. If you want to be a part of our community, please contribute on the Submit a Recipe page. Or if you have another contribution idea or product you think we would like, shoot us an email at info@pastryathome.com. We would love to hear from you!

Latest Recipes

More Like This