This is the recipe that's guaranteed to win you friends wherever you go. Each soft, chewy chocolate cookie hides a gooey caramel center infused with CBD; biting into one is like finding the golden ticket of desserts with a flaky sea salt finish. They’re best when eaten warm so the inside stays melty and soft. They do freeze beautifully though, and you can always heat them up slightly before serving so that you don't miss out on that lava flow of caramel.

*Cannabidiol (CBD) is a natural component of hemp oil. Hemp-derived CBD is legal in all 50 states.*

Directions

1. Preheat the oven to 350F. Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer, beat together the butter, brown sugar, and granulated sugar on medium-high speed until pale and fluffy. Add the vanilla and egg and beat for another minute, scraping down the bowl as you go.
3. Add the flour, baking soda, cocoa powder, and milk to the wet ingredients and mix until just combined. The dough will be very sticky; this is okay. If it’s too sticky, chill it in the refrigerator for 10 minutes.
4. Take a chunk of cookie dough (about 2 tablespoons worth) and roll it into a ball, then flatten it into a circle. Place an unwrapped caramel candy in the center of the circle, then wrap the dough up and around the caramel, making sure to fully cover the candy. Pinch the dough closed then roll it lightly in your hands to make it smooth. Place it on a parchment-lined baking sheet and repeat until all the candies are used up.
5. Sprinkle the cookies with flaky sea salt and bake for about 10 minutes. They’ll be very soft. Remove from the oven and let the cookies cool for at least 5 minutes before eating, as the caramel centers will be hot and gooey.

Farm Team Tips

If you prefer to eliminate the CBD from the recipe, these cookies are just as delicious when made with regular soft caramels.