There are lots of foodie trends happening right now that I have trouble embracing due to their seemingly ‘Fear Factor’ nature: frying potatoes and pancakes in duck fat, poaching eggs with yogurt, and making dessert flavors like “goose liver sorbet” or “bacon-pepper ice cream.” Wow…really?
But for all of those timid tasters out there, there’s one flavor combo you’ve got to try: salted caramel. Now, though it’s not exactly new, like the sudden national interest in been-around-forever chicken and waffles (I’m guilty), salted caramel, as well as salted chocolate, is gaining traction in the everyday household.
So why not make a cookie this holiday not only for your foodie friends, but your best friend you’ve known since kindergarten who still eats steak with ketchup? Trust me, she/he will like these too 😉
What’s also great about this recipe is that is seems oh-so-haute, but really, it’s just a little Pillsbury and some Rolos [devilish smirk].
For the cookies:
- 1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
- 1/3 cup unsweetened baking cocoa
- 1/4 cup whipping cream
- 1/2 tsp. kosher salt
- 1/2 cup semisweet chocolate chips
- 30 Rolos from a 12 oz. bag, unwrapped (Rolos are chewy caramels in milk chocolate) *Note: they don’t have to be Rolos-any chocolate-covered caramels will work.
For the topping:
- 20 Rolos from the same 12 oz. bag, unwrapped
- 2 Tbl. whipping cream
- Some Sel de Mer (sea salt)
Let cookie dough stand at room temp. about 10 min. to soften. Preheat oven to 350 degrees.
In a large bowl, mix the cocoa, cream and kosher salt with a wooden spoon until well blended. Crumble the cookie dough into the mix. Add chocolate chips and stir until well-blended. *Note: well-blended means none of the beige cookie dough color should be showing. The dough should be all chocolate-looking.
Place dough in the freezer for 15 min. for easier handling.
Using a measuring Tbl. or small ice cream scoop, shape the dough into 30 balls. Freeze for another 15 min. Place 1 rolo inside each ball, covering completely and reshaping the ball around the caramel. Place balls 2 inch. apart on an ungreased cookie sheet.
Bake 9-13 min. or until edges of the cookies are set. Cool on the sheet about 2 min., then transfer to a cooling rack. Cool completely, about 1/2 an hour.
Meanwhile, in a small microwave bowl, microwave the 20 caramels and cream, uncovered, on High about 1 min. Take out and stir, microwaving in increments of 15 seconds if not completely melted and smooth, stirring each time. Spoon or drizzle the sauce over the cookies. Let set for a few min. then sprinkle with sea salt.
Cookies are best served day-of, but can be refrigerated and then re-heated in the microwave about 15 sec. on high.