This is a slight variation on a cookie we have come to love at Mountain Sky Guest Ranch. Chef Pam Comstock is the Cookie Queen, the Cookie Czar and the Captain of all Cookies. I bow down to her cookie making powers. Every day while at Mountain Sky we all hike an extra mile or two just so that we can eat Pam’s cookies with reckless abandon. Try these. You’ll wish you hadn’t.
Chocolate Caramel Cookies (makes 3 dozen)
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- ¾ cup unsweetened cocoa powder
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- caramels (I bought Kraft caramels)
In the mixing bowl of an electric mixer, cream together the softened butter and the two sugars. Add the vanilla and the eggs. Blend well (but don’t over blend, you never, and I mean NEVER want to over blend eggs when you are baking – it makes everything tough and miserable). In a large mixing bowl whisk together the cocoa powder, flour, baking soda and salt. Add the dry ingredients to the wet ingredients and blend well. Put dough in the refrigerator and chill for 30 minutes.
While the dough is chilling take the caramels and cut them in half lengthwise. Start with 20 caramels. That should be enough, even if you eat a few of them before they make it inside one of the cookies.
Preheat the oven to 350 degrees. Take out a flat bowl. Put 1 cup of white sugar in the bowl. Take your chilled dough out of the fridge. Form a one-inch ball with the cookie dough and press a piece of caramel inside the ball. Reshape the dough so that the caramel is completely covered in dough. This is important. If the caramel isn’t covered it will leak out and make the cookie a real challenge to remove from the baking sheet. Roll the cookie dough ball in the sugar and place on the baking sheets. Bake for 8-10 minutes. Allow to cool slightly before you attempt to remove them from the cookie sheets. Eat with reckless abandon.