Description
Caramel Filled Chocolate Cookies with gooey caramel centers and rich chocolate dough, perfect for indulgent cravings and sweet tooth satisfaction.
Ingredients
Scale
- 2¼ cups (280g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder (Dutch-processed for deeper flavor)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (175g) semi-sweet chocolate chips
- 20–24 soft caramel candies, unwrapped (or use caramel squares)
- 2 tablespoons heavy cream
Instructions
- Step 1: Prepare the Caramel Filling Unwrap your caramel candies and place them in a microwave-safe bowl with the heavy cream. Heat in 15-second intervals, stirring between each, until the mixture is completely smooth and integrated. This should take about 45-60 seconds total. Transfer the caramel to a small dish and refrigerate for 20-30 minutes until firm enough to handle. Once chilled, form the caramel into 20-24 small balls (about ½ inch in diameter) and place them on a parchment-lined plate. Return to the refrigerator to keep cold while preparing the cookie dough.
- Step 2: Make the Chocolate Cookie Dough Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. In a large bowl, cream together the softened butter and both sugars until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually blend the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips, being careful not to overmix.
- Step 3: Assemble the Cookies Take about 1½ tablespoons of cookie dough and flatten it into a disc in your palm. Remove the caramel balls from the refrigerator and place one in the center of each dough disc. Carefully fold the cookie dough around the caramel, completely enclosing it. Roll between your palms to form a smooth ball, ensuring there are no cracks where caramel could leak out during baking. Place the filled cookie balls on the prepared baking sheets, spacing them about 2 inches apart.
- Step 4: Bake to Perfection Bake the Caramel Filled Chocolate Cookies for 9-10 minutes. The cookies will appear slightly underdone when you remove them from the oven – this is exactly what you want for that perfect fudgy texture. The tops should be just set and starting to crack slightly. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. Remember, the caramel center will be extremely hot right after baking, so give them time to cool before enjoying.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 calories
- Sugar: 15 grams
- Sodium: 150 mg
- Fat: 12 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 40 mg