Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Caramel Candy Puddle Cookies
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- Level: Easy
- Total: 1 hr 45 min (includes chilling and cooling time)
- Active: 30 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 164
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 2 g
- Cholesterol
- 26 mg
- Sodium
- 98 mg
Who can resist a decadent chocolate cookie topped with a puddle of molten caramel and a touch of flaky sea salt? The cookie, with its lightly crisp exterior and brownie-like interior, has an intense but balanced chocolate flavor from a combination of cocoa powder and chopped chocolate. The dough comes together easily by hand (no electric mixers required) and each scoop gets topped with a square of store-bought caramel that melts into a gooey puddle in the oven.
- Level: Easy
- Total: 1 hr 45 min (includes chilling and cooling time)
- Active: 30 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 164
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 19 g
- Protein
- 2 g
- Cholesterol
- 26 mg
- Sodium
- 98 mg
Ingredients
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Directions
Special equipment:
a 1 1/2-tablespoon cookie scoop- Combine the butter and chocolate in a medium saucepan over low heat and cook, stirring occasionally, until just melted, 2 to 3 minutes. Remove from the heat and let cool to room temperature, about 15 minutes.
- Meanwhile, whisk together the flour, cocoa powder, kosher salt, baking powder and baking soda in a medium bowl until evenly combined; set aside.
- Whisk the granulated sugar, brown sugar, vanilla and eggs in a large bowl until smooth and paler in color, about 1 minute. Whisk in the cooled chocolate mixture. Stir in the flour mixture with a wooden spoon or rubber spatula until combined. Refrigerate the dough until firm, about 30 minutes.
- Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Unwrap the caramel candies. If the caramels are long not square, squeeze them between your fingers into chubby squares.
- Scoop the dough with a 1 1/2-tablespoon cookie scoop and space 2 inches apart on the prepared baking sheets. Press one caramel cube deep into the center of each ball.
- Bake, rotating the baking sheets front to back and top to bottom halfway through, until the caramel has melted on top and the edges of the cookies are set, 12 to 14 minutes. Sprinkle the caramel puddles with flaky salt while still warm. Let cool for 5 minutes on the baking sheets, then transfer with a metal spatula to a rack to cool completely.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) We recommend using a chewy caramel candy that contains butter and cream, such as Werther’s. Depending on the ingredients, some caramel candies will not melt in the oven and will be too difficult to bite through.
