- Makes 3 dozen
- Prep Time 20 min
- Cook Time 12 min
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup granulated sugar
- 3/4 cup firmly packed dark brown sugar
- 1/2 cup I Can’t Believe It’s Not Butter!® All Purpose Sticks
- 1/2 cup semi-sweet chocolate chips, melted and cooled
- 2 large eggs
- 2 tsp. vanilla extract
- 2 Tbsp. milk, PLUS 1/4 cup
- 24 caramels, unwrapped
- 2 tsp. sea salt
Preheat oven to 350°.
Combine flour, cocoa powder, baking powder and salt in medium bowl; set aside.
Beat sugars with I Can’t Believe It’s Not Butter!® All Purpose Sticks in large bowl with electric mixer until light and fluffy, about 4 minutes. Beat in melted chips until blended. Beat in eggs and vanilla. Gradually add flour and 2 tablespoons milk and beat on low speed until blended.
Shape dough into 1-1/2-inch balls. Arrange on ungreased baking sheets, 3-inches apart. Bake 12 minutes or until edges are firm. Remove cookies to wire rack and cool completely.
Arrange caramels and remaining 1/4 cup milk in microwave-safe bowl. Microwave at HIGH 1 minute; stir. Microwave in 30 second intervals until mixture is smooth, stirring after each interval. Cool slightly, about 20 minutes.
Evenly drizzle cookies with caramel sauce. Sprinkle with sea salt.