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Ingredients

1 cup butter, softened 1 cup white sugar 1 cup packed light brown sugar 2 eggs 2 teaspoons vanilla extract 2 ¼ cups all-purpose flour ¾ cup unsweetened cocoa powder 1 teaspoon baking soda ⅛ teaspoon salt 48 chocolate-covered caramel candies (such as Hershey's® Kisses®) 2 tablespoons white sugar 1 tablespoon coarse salt

Nutrition Info

111.6 calories carbohydrate: 16.5 g cholesterol: 18.3 mg fat: 4.9 g fiber: 0.6 g protein: 1.3 g saturatedFat: 3 g servingSize: - sodium: 189.8 mg sugar: 11.1 g transFat: : - unsaturatedFat: : -

Beat butter in a bowl with an electric mixer until creamy. Beat in 1 cup white sugar and brown sugar gradually. Beat in eggs and vanilla extract.
Combine flour, cocoa powder, baking soda, and 1/8 teaspoon salt in a separate bowl. Add to the butter mixture gradually, beating well. Cover dough and chill for 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Press a small amount of dough around each caramel-filled candy. Roll into balls. Pour 2 tablespoons white sugar into a small bowl. Dip the top of each ball into the sugar. Place 2 inches apart on the prepared baking sheets. Sprinkle each cookie with some of the coarse salt.
Bake in the preheated oven until edges are set, about 8 minutes. Cool for 5 minutes on the baking sheets. Remove to wire racks to cool completely.

48 cookies

A delicious combination of salty and sweet, perfect for holiday baking.