Chocolate Caramel Dream Cookies
Indulge in the ultimate sweet treat with Chocolate Caramel Dream Cookies, a decadent combination of rich, chewy chocolate cookie dough and molten, buttery caramel centers. Perfectly balanced with the slight crunch of semi-sweet chocolate chips and a pinch of flaky sea salt, these cookies are a showstopper for any dessert lover. Whether you're baking for a special occasion or satisfying a late-night craving, this recipe is quick to assemble, with just a 20-minute prep time and a brief bake. The gooey caramel surprise inside makes every bite a delightful adventure, offering a bakery-style experience right from your kitchen. Best of all, these cookies stay irresistibly soft, making them a crowd-pleasing favorite you’ll want to bake again and again!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 24 pieces soft caramel candies (unwrapped)
- 1 cup semi-sweet chocolate chips
- 0.5 teaspoon flaky sea salt (optional for topping)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing 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 into the wet ingredients, mixing on low speed until just combined.
Fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
Scoop about 2 tablespoons of dough (or use a medium cookie scoop) and flatten it slightly in your hand. Place one unwrapped caramel candy in the center and wrap the dough completely around it, rolling it into a ball.
Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers still look slightly soft. Do not overbake.
Remove the cookies from the oven and let them rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, sprinkle a pinch of flaky sea salt over each cookie while they're still warm for an extra layer of flavor.
Store the cookies in an airtight container at room temperature for up to 5 days (if they last that long!).
Nutrition Facts
Calories |
5660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.6 g | 266% | |
| Saturated Fat | 121.4 g | 607% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 3510 mg | 153% | |
| Total Carbohydrate | 983.0 g | 357% | |
| Dietary Fiber | 83.8 g | 299% | |
| Total Sugars | 597.3 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 621 mg | 48% | |
| Iron | 49.8 mg | 277% | |
| Potassium | 3708 mg | 79% | |
*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.
