Chocolate Caramel Dream Cookies Food

SALTED CARAMEL DARK CHOCOLATE COOKIES

Steps:

• This cookie dough requires at least 3 hours of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky and tacky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Scoop 2 Tablespoons of dough and divide in half. Roll each half into a ball. Make a thumb indent into 1 ball and place a caramel candy in the center. Top with other ball of dough and seal down the sides, closing the candy tight inside. Repeat with remaining dough and caramel candies. Arrange 2-3 inches apart on the baking sheets and lightly sprinkle sea salt on top of each. Tip: The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
• Bake the cookies for 12-13 minutes or until the edges appear set and the centers still look soft. Tip: If they aren't really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
• Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to cooling rack to cool completely. The cookies will slightly deflate as they cool.
• Cover leftover cookies tightly and store at room temperature for up to 1 week.

CHOCOLATE CARAMEL COOKIES

Steps:

• In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.

CHOCOLATE DREAM COOKIES (NO BAKE)

Steps:

• If using cookie sheet, prepare pan by coating lightly with butter or margarine.
• In a large heavy saucepan, combine the milk, cocoa, butter and sugar.
• Stirring constantly, bring to a full boil, then boil for 1 minute.
• Remove from heat.
• Stir in vanilla and peanut butter until peanut butter is completely melted.
• Stir in quick oats.
• Quickly* drop by spoonfuls onto waxed paper, or spread in a buttered cookie sheet.
• Allow to cool completely.
• If using cookie sheet, cut into squares to serve.
• *If you don't move quickly, cookies will set up in the pan.
• If cookies do not set, you didn't boil long enough.
• If cookies are dry, you boiled too long.

CHOCOLATE MINT DREAM COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar.
• Beat in chocolate and mint extract; gradually add flour.
• Stir in chocolate chips. Dough will be soft.
• Drop by Tbsp 2 inches apart on ungreased baking sheets.
• Bake at 375 for 6-8 minutes. Cool 4 minutes before moving to racks to cool completely.
• Combine icing ingredients and spread over cooled cookies; let set.
• In a microwave, melt drizzle ingredients, stir until smooth. Drizzle over cookies.

CHOCOLATE CARAMEL DREAM COOKIES

Steps:

• Seperate egg. Cover and chill egg white until needed.Set egg yolk aside.
• In a large bowl, beat butter with an electric mixer for approx 30 seconds. Add sugar and beat well. Beat in the egg yolk, milk and vanilla until combined.
• In a med bowl stir together flour, cocoa and salt. Add flour mix to butter mixture and beat until well mixed. Cover and chill approx 2 hours( *I didn't do this and it still worked out well).
• Preheat oven to 350. Lightly grease cookie sheets. In a small saucepan combine caramels and whipping cream, heat and stir over low-medium heat until mixture is smooth .set aside.
• In a shallow dish beat the egg white. Place chopped pecans on another plate. Shape the dough into one inch balls and roll in egg white and then into pecans. Place on baking sheet approx 1 inch apart. Using your thumb make an indent in each cookie.
• Bake 10 to 15 minutes until edges are firm. Original recipe says 10 minutes but mine took 15. Remove from oven and spoon a bit of the caramel sauce into each cookie( reheat if necessary prior to spooning) Transfer to wire racks to cool.
• In a small saucepan melt the chocolate and the shortening together and then drizzle on top of each cookie.
• Makes approx 36 cookies. I made mine slightly bigger so it made less.

DOUBLE CHOCOLATE DREAM COOKIES

Steps:

• Preheat oven to 375°.
• Combine flour, cocoa, baking soda and salt in a small bowl.
• Beat butter, brown sugar, granulated sugar and vanilla extract in until creamy.
• Beat in eggs for about 2 minutes until light and fluffy.
• gradually beat in flour mixture.
• Stir in morsels.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 8-10 minutes or until cookies are puffed.
• Cool on cookie sheets for 2 minutes.
• Remove to wire racks to cool completely.

CHOCOLATE STRIPED DREAM COOKIES

Steps:

• In a small bowl, mix flour, cocoa, baking soda and salt.
• With mixer and large bowl, beat butter, sugar, brown sugar and vanilla until creamy.
• Add eggs, one at a time, beating well after each addition.
• Slowly beat in flour mixture.
• Stir in one cup of morsels.
• Drop by well rounded teaspoon or cookie scoop onto ungreased cookie sheets.
• Top with remaining morsels.
• Bake at 325° for 11-13 minutes or until cookies are puffed and centers are set, do not overbake.
• Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.

ORANGE DREAM COOKIES

Steps:

• Beat butter and sugars until creamy.
• Then add in egg and peel and mix.
• Then add in dry ingredients.
• Stir in chips and drop onto a ungreased cookie sheet.
• Bake at 350°F for 10-12 minutes or until edges are browned.
• Let stand for a couple minutes then transfer onto a wire rack to cool completely.