Butter. Flour. Eggs.

Salted Caramel Cookies

From my story, “Have Yourself A Salty Little Christmas (cookie)”

Yield: approximately three dozen 2” cookies

The Ingredients

4 oz (1 stick) butter or butter substitute (I use Earth Balance)

¾ cup sugar

1 tbsp corn syrup

½ tsp vanilla

¼ tsp instant espresso powder

1 ½ cups all purpose flour

1 tsp baking soda

¼ cup cocoa

¼ tsp kosher salt

4 tbsp water

Caramel candy, melted

Large flake sea salt

The Process

Pre-heat oven to 375˚F.

Sift together the flour, cocoa powder, and baking soda and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until the butter has lightened and the mixture is fluffy, approximately three to four minutes. Add the corn syrup and continue to mix until combined.

In a small bowl, dissolve the instant espresso powder in the vanilla. Add to the butter and sugar and mix until combined.

Add the sifted flour, cocoa, and baking soda, along with the salt and mix on low speed just until combined. Add water, as needed until dough “pulls together” to form a ball.

Roll to ¼” and using a cookie cutter cut into 2” or 3” rounds, or scoop into 1” (half ounce) balls.

Place on parchment-lined cookie sheets allowing room for the dough to spread as it bakes.

Bake in pre-heated oven for seven to eight minutes.

Dip cooled cookies into melted caramel, and sprinkle the caramel with a few flakes of the sea salt.