Caramel Stuffed Chocolate Cookies Recipe
Introduction
These Caramel Stuffed Chocolate Cookies are a delightful treat that combine rich cocoa flavor with a gooey caramel center. Perfect for satisfying your sweet tooth, they offer a lovely balance of soft cookie and melted caramel surprise inside.
Ingredients
- 1 ¼ cups plus 2 tbsp (191g) all-purpose flour
- ½ cup (57g) natural unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup (168g) unsalted butter, room temperature
- ½ cup (112g) packed light brown sugar
- ½ cup (104g) sugar
- 1 large egg
- 1 tsp vanilla extract
- 18-20 caramels*
- Sea salt (optional)
Instructions
- Step 1: Preheat your oven to 350°F (176°C). Line a baking sheet with a silicone baking mat or parchment paper.
- Step 2: In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
- Step 3: In a separate large bowl, cream the butter with both sugars until light and fluffy, about 2-3 minutes.
- Step 4: Add the egg and vanilla extract to the butter mixture and mix until fully combined.
- Step 5: Gradually stir in the dry ingredients, mixing just until combined. Avoid over mixing.
- Step 6: Scoop 1 tablespoon-sized (15g) balls of cookie dough. For each cookie, you will need two balls. Roll a caramel piece into a small ball and place it between two dough balls, pressing them together to fully encase the caramel.
- Step 7: Place the assembled cookie dough balls on the prepared baking sheet. Sprinkle with sea salt if desired. Bake for 8-10 minutes, until the edges are set and the centers appear just baked.
- Step 8: Remove the cookies from the oven and let them cool on the baking sheet for 5-7 minutes. Then transfer to a cooling rack to cool completely or serve warm. To enjoy warm melted caramel later, reheat cookies for about 10 seconds.
Tips & Variations
- Use soft caramel squares for easier shaping and a gooier center. Refrigerate caramels briefly if too sticky to handle.
- For extra flavor, sprinkle a pinch of flaky sea salt on top before baking.
- Swap the natural cocoa powder for Dutch-processed for a milder chocolate taste.
- Try adding chopped nuts to the dough for added texture and flavor.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 2 months. To reheat, warm cookies in the microwave for 10-15 seconds to enjoy the melty caramel center again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought caramel candies?
Yes, store-bought soft caramel candies work well. Roll them into balls before stuffing, and refrigerate if they become too sticky to handle.
Why shouldn’t I overmix the dough?
Overmixing develops gluten which can make the cookies tough instead of soft and tender. Mix just until the ingredients come together for the best texture.
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Caramel Stuffed Chocolate Cookies Recipe
- Total Time: 25 minutes
- Yield: 18–20 cookies 1x
Description
Indulge in these decadent Caramel Stuffed Chocolate Cookies, featuring a rich, chocolatey dough wrapped around gooey caramel centers. These soft and chewy cookies are finished with a sprinkle of sea salt for the perfect balance of sweet and salty, making them a delightful treat for any occasion.
Ingredients
Dry Ingredients
- 1 ¼ cups plus 2 tbsp (191g) all-purpose flour
- ½ cup (57g) natural unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ¾ cup (168g) unsalted butter, room temperature
- ½ cup (112g) packed light brown sugar
- ½ cup (104g) sugar
- 1 large egg
- 1 tsp vanilla extract
Others
- 18–20 caramels (unwrapped and rolled into balls)
- Sea salt (optional, for sprinkling)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (176°C) and line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, natural cocoa powder, baking soda, and salt. Set this dry mixture aside.
- Cream Butter and Sugars: Using a mixer, cream the unsalted butter with both the light brown sugar and granulated sugar until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated and the mixture is smooth.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients. Mix until everything is just combined, making sure not to overmix to keep the cookies tender.
- Form Cookies with Caramel Center: Scoop out 1 tablespoon-sized balls (about 15g) of cookie dough—two per cookie. Flatten one dough ball, place a caramel ball in the center, then cover it with the second dough ball, pressing the edges together to enclose the caramel completely.
- Arrange and Season: Place the caramel-stuffed dough balls onto the prepared baking sheet, spacing them evenly. Optionally, sprinkle a small pinch of sea salt on top of each cookie dough ball for a sweet-salty contrast.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set and the centers appear just baked but still soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 to 7 minutes before transferring them to a wire rack to cool completely. Serve warm to enjoy the melty caramel center, or reheat for 10 seconds to soften the caramel after cooling.
Notes
- If you prefer less sweet cookies, use a darker or less sweet caramel filling.
- Rolling caramels into balls makes it easier to encase them fully with dough.
- The sea salt topping is optional but highly recommended to enhance flavor contrast.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For easy cleanup and even baking, use silicone baking mats or parchment paper.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: caramel cookies, chocolate cookies, stuffed cookies, chocolate caramel dessert, easy baked cookies, sweet treats
