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Salted Caramel Hot Chocolate Cookies

So last year I had these amazing cookies from Six Sisters Stuff

Caramel Apple Cider Cookies. They are amazing!! The cookies literally taste like apple cider, and there is this big glob of caramel in the middle. Yum. But it got me thinking:

What if I used hot chocolate packets instead of apple cider packets? Oh, and I could add salt to it and make it even more amazing!! So I decided to experiment. It was pretty good.



The cookie batter actually does taste like hot chocolate, but when you bake it they kind of just taste like chocolate. But its still yummy. We did three variations, one without salt, to see which we liked better. Below is our delish result.

Our local grocery store was out of the square caramels, so we used the caramel bits. They worked alright, but the squares would yield a bigger glob of warm caramel in the middle. And also the little bits tend to roll out of the dough when you're covering them.







Salted Caramel Hot Chocolate Cookies

1 cup unsalted butter, nearly melted
1 cup granulated sugar
1/2 teaspoon salt
1 (7.4 ounce) box Instant Hot Chocolate Drink Mix *Not sugar free*
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
1 (14 ounce) bag Kraft Caramels
Kosher Salt

1. Preheat oven to 350 degrees F (190 degrees C). Line cookie sheets with parchment paper. It has to be parchment this time.

2. In a stand mixer, cream together butter, sugar, salt, and all 10 packets of hot chocolate mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.

3. With a standard (size 50) cookie scoop (Or a tablespoon), scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Sprinkle a pinch of kosher salt over caramel. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets, and sprinkle a bit more kosher salt on top.

4. Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.



Enjoy!!


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