Chocolate Salted Caramel Cookies

Yields about 20 cookies

5 tablespoons butter
7 tablespoons unsweetened cocoa powder
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain yogurt (I used low-fat vanilla yogurt and omitted the vanilla extract)
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Soft caramel candies, rolled into little balls (I used these, but store bought works just fine)
Fleur de Sel, or flaked sea salt, for sprinkling

Preheat oven to 350 degrees F.

In a large saucepan, melt the butter. Remove from heat and stir in the cocoa powder and sugars. The mixture should resemble a coarse sand. Add the yogurt and vanilla until well blended.

In a small bowl, whisk together the flour, baking soda, and salt. Mix the dry ingredients into the wet ingredients until completely blended.

Wrap the cookie dough around the rolled caramels. If you use too large of a caramel, the cookie is liable to have a bit of a caramel explosion in the oven (still tasty, though not as pretty to look at). If you are really concerned about this, do a test cookie. Leave 2 inches of spacing between each cookie when placing them on a cookie sheet. Sprinkle on a light layer of fleur de sel.

Bake for 10 to 12 minutes. Remove from oven and allow to cool for at least 5 minutes before eating. The caramel interiors are very hot and the sugar needs time to cool down or you will burn yourself.

Store in an airtight container at room temperature. Enjoy with a tall glass of milk!