Salted Chocolate Caramel Stuffed Cookies

You may want to make a double batch of these rich and indulgent cookies.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1/2 cup / 125 ml	softened butter
1/2 cup / 125 ml	granulated sugar
1/2 cup / 125 ml	packed brown sugar
1 tbsp / 5 ml	instant coffee (optional)
2 tsp / 10 ml	vanilla extract
1	Naturegg Omega 3, large egg
1 1/2 cup / 375 ml	all-purpose flour
1/2 cup / 125 ml	cocoa powder
1/2 tsp / 2 ml	baking powder
1/2 tsp / 2 ml	baking soda
20	caramel filled chocolates (approx.)
	Flaked or coarse sea salt (to taste)
	Icing sugar (optional)

Beat butter with brown and granulated sugar until fluffy. Dissolve coffee (if using) in vanilla; add to mixer. Beat in egg.
Whisk flour with cocoa, baking powder and baking soda; add to bowl and mix until a stiff dough forms.
Form rounded tablespoon portions into balls and place on parchment paper-lined baking sheets. Use a thumb or the back of a 1/2 teaspoon measure to create an indent. Fill each indent with a piece of chocolate.
Chill sheets for 15 minutes. Preheat oven to 350°F (180°C).
Bake for 8 to 10 minutes. Remove from oven. Immediately, sprinkle with salt and cool completely on pan. Dust with icing sugar before serving (if using).

Chill dough for at least 15 minutes.
For the mounded look, don't overbake cookies, as they will continue to flatten the longer they are in the oven. (But don't worry, they'll still be delicious!)
You can use Rolo's, squares of Caramilk bars, or any bite-sized chocolate covered soft caramels in these cookies.

This recipe was made with:

A nutritionally enhanced egg that offers even more essential nutrients.

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When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.