chocolate caramel cookies
1 cup (two sticks) butter
1 cup granulated sugar
1 cup brown sugar, firmly packed
Cream the butter and sugars until they are completely combined and fluffy. Then add:
Continue beating and add:
6 ounces semi-sweet chocolate chips, melted
(It takes about 45 seconds in the microwave and then stir until smooth)
Add to mixture until combined. Then add:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Thoroughly combine and chill 4 hours or overnight. Allow the dough to warm a little if you cannot easily form it into 1-inch balls. Make a little nest in each cookies and place 1/2 of a caramel in each nest.
Werther's Original Creamy Caramels - 2 bags or about 40 caramels
Place the cookies on a parchment lined cookie sheet. Only 12 will fit on each sheet, as they spread during baking. Bake at 350 degrees about 12 minutes. Cool on pan until you can remove the entire parchment sheet and allow cookies to cool completely on the parchment. Makes 80 cookies.
While they are cooling, mix up the glaze.
1/4 cup (1/2 stick) butter
Cook the butter in the microwave for about three minutes until the butter solids start to brown. You can just melt the butter, but the browning adds to the depth of flavor. Do Not burn the butter! To the butter, add:
2 cups confectioners' sugar
3/4 cup Trader Joe's Fleur de sal Caramel Sauce
1/4 cup heavy cream
Beat until smooth. Put the glaze in a Wilton Candy making container that looks like a squeeze ketchup bottle. You need to do this while the icing is still warm. If it gets too stiff as it cools, just remove the squeeze top and give it five seconds in the microwave. Drizzle over cookies in one direction and then the other. You will have tons of glaze, so be generous. After the cookies are cross-hatched with glaze, just raise the height of the squeeze bottle and fling the remainder of the glaze over the cookies in a spider web fashion. (see photo)