Caramel Filled Chocolate Cookies
Indulge in the ultimate sweet treat with these irresistible Caramel Filled Chocolate Cookies! Featuring a rich, fudgy chocolate cookie base packed with semi-sweet chocolate chips, each cookie reveals a gooey, molten caramel center that oozes with every bite. A pinch of sea salt flakes on top adds the perfect touch of sophistication, balancing the sweetness with a hint of savory depth. Easy to prepare in just over 30 minutes, these cookies are perfect for holidays, bake sales, or any occasion that calls for decadence. Enjoy them warm for that signature caramel pull or store them for a delectable snack later—either way, they’re guaranteed to be a showstopper for all chocolate lovers!
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Recipe Information
Ingredients
- 180 grams unsalted butter, softened
- 150 grams granulated sugar
- 100 grams light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 220 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 24 soft caramel candies (such as Rolos or similar)
- 100 grams semi-sweet chocolate chips
- 1 teaspoon sea salt flakes (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (around 3 minutes).
Add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be thick.
Gently fold in the chocolate chips to distribute them evenly throughout the dough.
Take a heaping tablespoon of dough and flatten it slightly in your hand. Place a caramel candy in the center and fold the dough around it, fully encasing the caramel. Roll it into a ball and place it on the prepared baking sheet.
Repeat with the remaining dough and caramels, spacing the dough balls about 2 inches apart on the baking sheets.
If desired, sprinkle a small pinch of sea salt flakes on top of each dough ball before baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers appear slightly undercooked. Do not overbake, as the cookies will continue to firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm for a gooey caramel center, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 32.7 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
