Easy Caramel-Stuffed Chocolate Cookies Recipe
These Easy Caramel-Stuffed Chocolate Cookies are rich, decadent treats featuring soft chocolate cookie dough enveloping luscious homemade salted caramel squares. Coated in granulated sugar, they bake to perfection with crisp edges and a gooey caramel center, making them an irresistible indulgence perfect for sharing or special occasions.
- Prep Time: 30 minutes
- Cook Time: 13 minutes per batch
- Total Time: 3 hours (includes caramel setting time)
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Caramel
- One batch of homemade caramels, set in the pan for at least 2 hours
Cookie Dough
- 300g all-purpose flour
- 50g Dutch process cocoa powder, sifted (half black cocoa, half Dutch process for extra dark color)
- 1 tsp salt
- ¾ tsp baking soda
- 225g unsalted butter, at room temperature
- 200g brown sugar
- 100g granulated sugar
- 1 large egg (50g, at room temperature)
- 1 tsp vanilla bean paste or vanilla extract
- Granulated sugar for rolling
Instructions
- Prepare Salted Caramels: Make the homemade caramel according to your chosen recipe. Once set in the pan for at least 2 hours, remove using the parchment sling and cut into approximately 4cm squares using a sharp knife. Store the caramel squares in an airtight container in the refrigerator until ready to use, and keep leftovers refrigerated for up to 2 weeks.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch process cocoa powder, salt, and baking soda. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a handheld mixer, cream the unsalted butter, brown sugar, and granulated sugar together on medium speed for 3 to 4 minutes until light and fluffy.
- Add Egg and Vanilla: Beat in the large egg and vanilla bean paste or vanilla extract until fully incorporated into the butter and sugar mixture.
- Combine Dry and Wet Ingredients: Gradually add the flour and cocoa powder mixture to the wet ingredients while mixing on low speed. Mix just until the dry ingredients are incorporated and the dough comes together.
- Portion Cookie Dough: Using a #24 cookie scoop (about 3 tablespoons or 75 grams per ball), scoop out the dough. Arrange six balls per baking sheet, but bake only one sheet at a time unless your oven can evenly bake two trays.
- Stuff Cookies with Caramel: Working with one dough ball at a time, roll it into a smooth ball, then lightly flatten it. Press one caramel square onto the center of the dough, carefully molding the dough around the caramel to encase it fully. You should have a slightly flattened, caramel-stuffed dough ball.
- Coat with Granulated Sugar: Roll each stuffed dough ball generously in granulated sugar, ensuring an even coating, then place on the prepared baking tray, spacing them adequately to allow for spreading during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 12 to 13 minutes until the edges and tops are set but the center remains slightly soft to preserve the gooey caramel interior.
- Cool on Pan: Remove the baked cookies from the oven and allow them to cool on the baking sheet for 15 minutes to firm up before transferring them to a wire rack to cool completely.
- Repeat Baking: Repeat the process of stuffing, rolling, and baking with the remaining cookie dough until all cookies are baked.
- Store Properly: Store the cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness and texture.
Notes
- Using a combination of black cocoa and Dutch process cocoa powder provides a richer, darker chocolate color and flavor.
- Ensure caramels are fully chilled and firm before cutting and stuffing into the dough to prevent melting during assembly.
- Space cookies well on the baking tray to ensure they bake evenly and do not stick together as they spread.
- Only bake one sheet at a time unless your oven can handle multiple trays without compromising heat distribution.
- Store leftover caramels in an airtight container in the fridge for up to two weeks; leftovers cookies can last up to five days at room temperature.
