Caramel Stuffed Chocolate Cookies
These decadent cookies feature a rich, chewy dark cocoa dough wrapped around a molten, gooey caramel center. Balancing sweet and salty flavors, they are finished with premium semi-sweet chocolate chips for a professional bakery-style treat. Perfect for satisfying intense chocolate cravings, these cookies offer a tender, brownie-like texture that remains moist and delicious.
- Prep Time: 20
- Cook Time: 12
- Total Time: 32
- Yield: 18 cookies
- Category: Deserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
0.5 cup granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
2 cups all-purpose flour
0.5 cup Dutch-processed cocoa powder
1 tsp baking soda
0.5 tsp salt
18 soft caramel candies
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until the mixture is smooth and emulsified.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually stir the dry ingredients into the wet mixture until combined.
Fold in the chocolate chips.
Take a portion of dough, flatten it in your palm, place one caramel candy in the center, and wrap the dough around it, rolling into a ball to seal.
Place balls on the baking sheet and chill in the refrigerator for 15 minutes before baking.
Bake for 12 minutes until set but still soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure the caramel is fully encased in the dough to prevent leakage during baking. Chilling the dough is essential for structure and preventing the caramel from bursting out. Store in an airtight container at room temperature for up to 3 days.
Find it online: https://flavoornote.com/caramel-stuffed-chocolate-cookies/