I know, you’re thinking “this isn’t your normal reveal day for the Secret Recipe Club. What’s happening?” I get the pleasure of visiting two amazing blogs and making two delicious recipes this month. I know! Two! How lucky am I?!?!
1/3 + 1/4 cups whole wheat flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
7 Tbsp butter
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
3/4 tsp. vanilla
3 oz. bittersweet chocolate, melted
(I think I converted everything okay.) For the caramel filling:
20 caramels, unwrapped
1 Tbsp. heavy whipping cream
Preheat oven to 350 degrees.
In a large mixing bowl, combine butter, sugar and cocoa powder until fluffy (about 4 minutes.) Scrape down the bowl and sides. Beat in eggs, one at a time, until well blended. Add vanilla. Add the cooled, melted chocolate and mix just until blended (about 30 seconds).
Mix flours, salt, baking powder and baking soda and add to sugar mixture. Mix well.
I used my totally handy Pampered Chef medium scoop to get them a consistent size.
Place on cookie sheet lined with parchment paper or a silpat and cook for about 8 – 10 minutes (until tops are puffed.)
Note: if you want a harder, crisper cookie, bake for an additional 7 minutes.
When the cookies are just out of the oven, use the back of a 1/2 tsp. measuring spoon and push a small well into the tops of each cookie.
Let the cookies sit for about 4 minutes to cool and then transfer to a wire rack.
Do you see the little “wells” on them?
Melt caramel and cream in the microwave, stirring after each 30 second interval.
Pour a small amount of caramel into each cookie well.
I like this caramel rather than using ice cream topping. I like that it sets up so they can travel well and it doesn’t stay runny or sticky. Oh yeah, and it tastes awesome too =o)
Now try to not eat them all in one sitting =o) They were really good. My kids gave them the thumbs up which is huge. My kids are pretty picky when it comes to desserts.
And don’t forget to come back on Monday to see Group B’s reveal!