Salted Caramel Chocolate Cookies

Marley loves chocolate. When it comes down to it, she will always choose chocolate over vanilla — no matter the dessert. The only thing she may love more than chocolate itself is the flavor combination of chocolate and caramel. So it’s no wonder she chose to infuse Betty’s Caramel Macchiato Thumbprints recipe with — you guessed it — chocolate!

To make her cookie different from the original, Marley swaps cocoa powder for all-purpose flour. Instead of individual caramels and chocolate, she drizzles caramel sauce over the top of her cookies before adding her final touch: sea salt, which helps balance out the sweetness.

Marley’s cookies are so rich with flavor that they may sound slightly complex to make. But her recipe really is a cinch. It all starts with Betty Crocker™ Sugar Cookie Mix — and is there anything more no-fuss than that? Plus, the drizzled caramel topping only takes seconds to add and looks super polished.

Her favorite addition, however, is the flaky sea salt on top of the cookies. She loves a salty-sweet treat (just about as much as chocolate) and when it comes to that sensational flavor combo, these cookies don’t miss the mark! Marley’s seasonal treats are sure to win you lots of praise this fall and beyond.

What do you think of Marley’s twist on Betty’s Caramel Macchiato Thumbprints? Share your comments or ask us a question below. And if you’re on the hunt for more seasonal treat ideas, check out what our other Makers are baking up this month.

Marley’s Tips

• For the best cookie texture, flavor and appearance, Marley suggests using natural, unsweetened cocoa powder instead of Dutch cocoa powder.
• To help avoid burning the bottoms of your cookies, line your aluminum baking pan with parchment paper and place it on the center rack of your oven.

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