This recipe was a complete accident, if I’m being honest. A very happy accident though! Our scheduled kitchen classroom activity was supposed to be cauliflower crust pizza with homemade sauce. But, our cauliflower and tomatoes had gone bad! You know the whole saying “when it rains, it pours”? That’s truly how I felt, while sitting on the kitchen floor racking my brain, trying to figure out what we could do instead. While one very upset toddler absolutely refused to accept that there wouldn’t be kitchen classroom that day, after all, it’s how we spend every Friday. So throwing off that routine is a recipe for disaster.
She kept bringing me random ingredients from the pantry, then from the fridge. Sugar, flour, coco powder… butter.
Finally I realize, we can make caramel sauce! I have all of the ingredients to make that, perfect! We can make chocolate caramel cookies! Because, honestly, what’s better than salty sweet gooey goodness, when everything else seems to go wrong? I can’t think of anything. They are the perfect level of crisp around the edges with a melt in your mouth center. The perfect combo of salty and sweet. A very happy accident, indeed.
- ¾ cup unsalted butter (Room Temp)
- ½ cup packed brown sugar
- ½ cup sugar
- 1 large egg
- 2 tsp vanilla
- 1 ¼ cup flour
- ½ cup cocoa powder
- Couple squeezes black gel food coloring
- 1 tsp baking soda
- caramel sauce
- Pink Himalayan salt
Preheat oven to 350
Mix together flour and butter until fluffy
Beat in egg and vanilla, mix till combined
Once well mixed, add flour, baking soda, cocoa powder, once well combined, drop in the black gel food coloring (You can adjust to your preferred darkness.
Create cookies by rolling dough into balls about 1.5 – 2 tablespoons in size.
Create holes in the center of each ball, about fingertip width wide, be sure not to go all the way through.
Fill hole with caramel sauce (be sure to leave a little bit of space at the top)
Pinch around holes to close them up, just a little. You’ll want to leave a bit of an opening.
Place in the oven for 8 minutes.
Add dash of pink Himalayan salt to each cookie
Return to the oven for additional 2-5 minutes
Remove from oven
Top with a drizzle of caramel and red sanding sugar
Allow to cool on cooling rack for 5 minutes.