Friday, April 20, 2018

Caramel Frosted Fudgy Chocolate Cookies

Most of the things I imagine look so much better in my head than they turn out. Okay, like everything. And these cookies are no exception. I knew what flavors I wanted to combine and wanted it to look pretty like from a bakery. I took different parts from different recipes and combined them for this sticky, chocolaty cookie. They didn't look perfect, but they were rich and delicious. I especially liked them after microwaving them for a quick 6-8 seconds. Mmmm melty goodness!

In addition to the recipe I put together below, I cut out some chocolate circles and put them on top.  After I did it, I noticed they just look like chocolate chips pressed in upside down, which would have been faster. 




Caramel Frosted Fudgy Chocolate Cookies
Cookies:
3/4 c. unsalted butter, softened 
3/4 c. light brown sugar, packed
1/4 c. granulated sugar
2 large eggs
2 t. vanilla extract
1 (3.7 - 3.9-oz.) pkg. instant chocolate pudding mix
1/4 c. cocoa
2 c. flour
1 t. baking soda
Pinch salt
1 (12-oz.) pkg. chocolate chips
Caramel Frosting:
1/2 c. brown sugar
1/4 c. butter
1/8 c. milk
1 - 1 1/2 c. powdered sugar
Caramel Drizzle:
7 oz. caramels
1/4 c. evaporated milk (or water) 

Dipping Chocolate
Cookies:
Using paddle attachment, in mixing bowl combine the butter, sugars, eggs, vanilla, and beat on medium-high speed until creamed. After scraping down the sides of the bowl, add the pudding mix, and cocoa, and mix on low just until combined.

Add the flour, baking soda, and salt, and mix on low just until combined, about 1 minute.

Scrape down the sides of the bowl and add the chocolate chips, and mix on low only until blended.

Using a large cookie scoop or a 1/4-cup measuring cup form into balls of dough, and flatten slightly. Place mounds on a tray and cover with plastic wrap. Refrigerate for at least 2 hours, up to 5 days. (Refrigerating is important for the cookies to keep their shape.)

Preheat oven to 350ยบ, Spray cookie sheets with cooking spray. Place cookie dough on baking sheet, at least 2 inches apart and bake for about 10 minutes, or until edges have set and tops are just set and look slightly underdone.  Cool cookies on cookie sheet for about 10 minutes before serving. 


Frosting: 
In a saucepan, mix brown sugar, butter and milk over low heat until brown sugar dissolves. 

Increase heat to medium and cook for 3-6 minutes without stirring until the middle is bubbling or until it looks amber.

Pour into a mixer bowl and let cool. Add powdered sugar about 1/4 cup at a time with beaters going until frosting is as thick as desired. 

Caramel Drizzle:
Combine caramels and evaporated milk (or water) in microwave-safe bowl. Microwave for 1 minute. Stir. Microwave more if needed, just until caramels are melted. Stir until smooth.

Decorate:
Spread frosting on cooled cookies. Dip one side into melted dipping chocolate. Garnish with chocolate circles or chips if desired. Drizzle with caramel.  

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