It’s that crazy week-before-Christmas. For some people, that means it’s time to hustle – buying gifts, wrapping gifts, running here to there. For me, it’s time to relax and enjoy myself. How can that be!? Well, between Thanksgiving and mid-December Sweet Jumbles is in the throes of fulfilling Christmas orders for our Marshmallows, so there is zero time to procrastinate in early December. Once the third week of December rolls around and our last orders ship in order to make Christmas delivery, our shop closes until the New Year; the chaos comes to an abrupt halt and there is time to just be. Part of “being” for me includes baking – a pastime that is often pushed to the back burner when marshmallow orders are pending.
My gifts are bought (and wrapped!). I went to see the Nutcracker and a Christmas Lights spectacle this weekend. I had two festive dinners with dear friends. Christmas, indeed, is in the air (despite what the weather in the Northeast would have you believe).
So, I’ve also had time to do a little Christmas cookie baking. One of my batches was a yummy Salted Chocolate-Caramel cookie. These are gooey and delicious. Not only does the caramel ooze when fresh-from-the-oven, but the chocolate remains melt-y! They are a bit messy, so have a napkin handy – but it’s totally worth it.
Lesson learned, don’t take these outside Christmas Caroling or walking the cold streets – the caramel will freeze into a rock!
Thanks to all of you who have stuck with me over the years as this blog has declined in frequency and the Marshmallow biz has taken priority. Hope you enjoy the posts when they do appear. Merry Christmas!
Salted Chocolate-Caramel Cookies
Source: Crepes of Wrath
1¼ c all-purpose flour
¼ t baking soda
¼ t salt
6 T unsweetened cocoa powder
⅔ c granulated sugar
⅓ c packed brown sugar
5 T unsalted butter
⅓ c sour cream
1½ t vanilla extract
1 c roughly chopped semi-sweet or dark chocolate
20-25 caramel squares
Coarse sea salt, for sprinkling
- Preheat your oven to 350 degrees F. Line 2 large baking sheets with parchment paper or Silpat, set aside.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In a small bowl, combine cocoa powder, granulated sugar, and brown sugar. Set aside.
- In a medium sauce pan, melt butter over medium heat. Once melted, remove from heat and add in the cocoa powder mixture, stirring until well combined. Add the sour cream and vanilla, stirring until smooth.
- Pour the chocolate mixture into the flour mixture and hand mix until just moistened. Fold in the chopped chocolate.
- Form the dough into a ball around each caramel by hand.
- Place dough balls on your prepared baking sheets, and flatten just a bit with your hand. Sprinkle with sea salt.
- Bake at 350 degrees F for 10-12 minutes, until mostly set. Cool on cookie sheet for a few minutes, and then transfer to a cooling rack.
Makes 20-30, depending on size.