You guys have heard me talk about one of my favorite mantras, right? “Bloom where you’re planted.” It basically means to take full advantage of your surroundings and season of life, sinking your proverbial roots deep to grow, flourish, and thrive no matter where it is you find yourself. I adopted this saying as my own about 8 years ago when I left my friends, life, and job in Birmingham, AL to move to my husband’s hometown of Selma. After months of feeling sorry for myself and longing for bits of my old life back, a stranger shared the Bloom mentality with me, and I was hooked. I decided right there it was time to start stretching out my roots; I wanted to bloom.
Since then, I’ve stepped into all sorts of new seasons that have welcomed me to grow in unexpected ways. Marriage, motherhood, building a home, and all the things that have come with this job have, in many ways, uprooted the comforts of an autonomous and predictable life, forcing me to find new ways to bloom. It’s challenging and not without its fair share of pain, but the process of taking root, connecting with others, and growing together has been a really rewarding thing. Maybe you can relate.
For months, I’ve been saying that I’m in a season of change, but I’m even more sure of it today than I have been before. It’s strange: even without some pending shift or newness that I can see on the horizon, I’m able to sense that I’m being nudged into something different, something more. And knowing that, having wrestled with the unrest and want of it all, I can’t help but slowly stretch out my roots in search of that something to take hold of, explore, and grow into.
Know that, for now, things here will stay the same, but I am on the hunt. I’m not sure if it’s a family shift, a personal shift, or a professional one, but I am wanting more for this space and my life in general. If you find yourself with a similar unrest, I hope you’ll take this opportunity to reflect and find any areas you may want to more fully bloom into. Although it rarely comes without growing pains, the end result is so worth it, and you certainly won’t be stretching alone. 🙂
Onto these chocolate caramel cookies.
These truly are out of season. In a time when we should be eating drippy frozen cones and berry-laden pies, cakes, and tortes, why on earth would I be sharing chocolate caramel cookies? The honest truth is this: They’re delicious. That’s why. Let me tell you how to make them.
To make the dough, we start by creaming butter, brown sugar, and sugar. Once softened, combined, and smooth, eggs and extract are added, followed by the dry ingredients. Cocoa powder lends the chocolate flavors and dark color here, but semisweet chocolate chips add additional richness and gooey bite. After a quick chill in the fridge, the cookies are stuffed with soft caramels (or Rolos for me!) and baked in the oven.
One thing to note about these chocolate caramel cookies is the filling. Some caramels will harden upon baking, so if you opt for those over a Rolo candy, be sure to enjoy the cookies warm. If desired, a sprinkle of sea salt on top will help to balance the sweetness and provide a salted caramel richness that is undeniably delicious. Either way, in season or out of season, I hope you’ll give these chocolate caramel cookies a try. They truly are delightful!
Happy Tuesday to you all and HAPPY BAKING!
If you like these chocolate caramel cookies you should try:
Triple Chocolate Cookies
Chocolate Peppermint Olive Oil Cookies
Coconut Almond Chocolate cookies
Mint Chocolate Sandwich Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
White Chocolate Caramel Pretzel Cookies
Chocolate Caramel Cookies
These chocolate caramel cookies are cocoa scented, loaded with chocolate chips, and stuffed with a gooey chocolate caramel candy!
- Prep Time: 10
- Cook Time: 10
- Total Time: 120
- Yield: 16 Cookies
- Category: Cookies
- ¾ cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1–1/3 cups all-purpose flour
- ¾ cups cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1–1-/2 cups semisweet chocolate chips or chunks
- 16 soft caramels or rolo candies
- In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, and sugar. Add the egg, egg yolk, and vanilla extract and stir to combine. Scrape the sides of the bowl and add in the flour, cocoa powder, baking soda, and salt. Stir on low until combined and then stir in the chocolate chips.
- Use a large cookie scoop or a measuring cup to portion our 3 tablespoon-sized balls of dough. Place them on a baking sheet lined with parchment and cover with plastic wrap or a tea towel. Refrigerate to firm up for 1-2 hours or overnight if desired.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit and halve the dough balls. Place one soft caramel or rolo candy in between two halves of dough and then form the dough around the candy. Roll the ball to smooth and place 2” apart on a prepared baking sheet. Bake in two batches in the preheated oven until the edges are set and then centers are cookies, about 11-12 minutes. Allow to cool slightly before enjoying.
- Some varieties of store-bought caramel will firm to hard when the cookies are cooled. If you opt for these kind of caramels, be sure to enjoy the cookies while warm. I prefer rolos or softer caramel candies for these cookies as you can enjoy them even when cool.