Gluten-Free Chocolate Caramel Cookies

Instructions

1. In a medium bowl, whisk together the flour, xanthan gum (if using), cocoa powder, baking soda and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla extract and mix until combined. Gradually add in the flour mixture, mixing until just combined. Fold in the chocolate chips.
3. Chill the dough in the refrigerator for 1 hour.
4. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
5. Using a large cookie scoop, scoop out 12 cookie dough balls. Flatten each ball lightly with your hand and press a caramel into the center of each cookie. Wrap the caramel with the cookie dough, ensuring that the caramel is completely covered.
6. Place the cookies 3 inches apart on the prepared baking sheet, and top each with flaky sea salt. Bake for 11–13 minutes until the edges of the cookies are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm. (Depending on the brand of caramels you use, your caramel center may be chewy. If that’s the case, you can heat your cookie in the microwave for 5–10 seconds before serving to ensure a gooey center.)
7. The cookies will keep in an airtight container at room temperature for up to 3 days. Reheat them in the oven for a few minutes or in the microwave for 5–10 seconds if you wish.