Chocolate Caramel Cookies
Indulge in the ultimate sweet treat with these decadent Chocolate Caramel Cookies, a perfect fusion of rich cocoa flavors, gooey caramel centers, and a touch of sea salt for a sophisticated finish. These homemade cookies feature a soft and chewy texture, thanks to the creamy butter and a blend of granulated and brown sugars, while semi-sweet chocolate chips add extra bursts of lusciousness. The highlight? Each cookie hides a melty caramel candy surprise at its core, creating an irresistible combination of sweet and salty in every bite. Ready in under 30 minutes and perfect for gifting, special occasions, or satisfying your chocolate cravings, these cookies are guaranteed to impress. Whether served warm with milk or as a standalone dessert, they’re a must-try for caramel and chocolate lovers alike!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 24 pieces soft caramel candies
- 1 cup semi-sweet chocolate chips
- 0.25 teaspoon sea salt (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to prevent tough cookies.
Gently fold in the semi-sweet chocolate chips using a spatula.
Scoop out about 2 tablespoons of dough per cookie. Flatten each dough ball slightly and place one caramel candy in the center of each. Wrap the dough around the caramel so it is completely enclosed, then roll back into a ball shape.
Place the cookie dough balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops appear slightly cracked.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Sprinkle with a pinch of sea salt, if desired, before serving.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 26.1 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 156 mg | 3% | |
*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.
