Caramel Stuffed Chocolate Cookies – Soft and chewy dark chocolate cookies stuffed with a silky caramel. Half rolled in sugar, half are just plain!
Prepare yourself for a gooey caramel surprise come make these amazing caramel stuffed chocolate cookies. Scroll down to find the recipe card below.
In a world of chocolate chip cookies and sugar cookies, other types of cookies are often relegated. Well its time to establish chocolate batter cookies as the queen of all cookies. These are the perfect cookies for every occasion. They are complex enough with the bitter cocoa that adults will love them, and kids will go bananas for the gooey caramel center.
So Bakers, Rev your electric mixer’s engines and go get a lot of chocolate, because its time to bake my famous Caramel Stuffed Chocolate Cookies!
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5 reasons why you NEED to make these cookies!
As if you need more than 1…
- Texture- The only thing better than chewy chocolate cookies, is chewy chocolate cookies with a gooey caramel center. We love a chewy texture and we love a soft texture.
- The Melted Caramel Center- The carmello’s are fantastic, but if it is out of season, a Rolo would work. If you want to be a fancy b, you could use some fleur de sel caramels.
- Perfect for ANY Holiday Season- These babies are the best way to please a crowd. Easter? Done. Christmas? No brainer. Ramadan? Only after sundown.
- Perfect Balance- I love having such a chocolaty cookie with a gooey caramel surprise. The Melted caramel center helps balance out the bitter dark chocolate. Truly the Yin and Yang of cookies.
- No Chill- These do not need to chill. 30 minutes and they are ready to eat!
Key Ingredients – caramel stuffed chocolate cookies
These are the most essential ingredients. Did you catch my Harry Potter reference in the last ingredient description?
- Cocoa Powder- Make sure you get the regular cocoa. None of that sweetened stuff. I prefer a darker cocoa, like Hershey’s Special Dark Cocoa.
- Chocolate Chips- These are optional if you want to add them. You could also use chocolate chunks.
- Caramel Candy- For this recipe, I used Carmello’s but you could use Rolo’s or any other kind of soft caramel chocolate candy. This is what you will use for the soft caramel filling (you could also try to use a salted caramel).
- Baking Soda- Make sure you are replacing your baking soda every month!
- Unsalted Butter- Make sure these are room temperature.
- Vanilla Extract- This should be room temperature too. Not for any reason, it would just be weird to refrigerate extract.
- Granulated White Sugar- Not brown sugar, not powdered sugar, you! (Pretend Ron Weasley said that)
Step By Step – caramel stuffed chocolate cookies
Onto making the recipe portion! These Caramel Stuffed Chocolate Cookies are super easy to whip up and are a NO chill cookie! Can you believe that? I have wrote out the steps, for a FULL list of instructions, check out the recipe card below!
- Sift together all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- Cream softened butter and granulated sugar until light and fluffy in the large bowl of a stand mixer fitted with the paddle attachment.
- Mix one large egg and an additional yolk into the creamed butter and sugar mixture until well combined. Add pure vanilla extract and peppermint extract, mixing until incorporated.
- Gradually add the sifted dry ingredients to the wet ingredients in the stand mixer bowl. Mix on low speed until just combined, scraping down the sides of the bowl as needed.
- Use a 3-tablespoon cookie scoop to portion the dough onto parchment-lined baking sheets. Flatten each portion slightly in your palm.
- Press a Rolo or Carmelo candy into the center of each flattened dough portion. Gently wrap the dough around the candy until fully enclosed.
- Roll some of the dough balls in granulated sugar for added texture and sparkle, if desired.
- Preheat the oven to 350°F. Place the prepared cookie dough balls onto the baking sheets, leaving space between each for spreading during baking.
- Bake the cookies for 11-13 minutes, until set around the edges but still slightly soft in the center. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Expert Baking Tips
- Take a moment to review the cookie recipe thoroughly before you start baking. Ensure you have all the necessary ingredients and equipment on hand.
- For the best flavor and texture, use fresh, high-quality ingredients, like baking soda, cocoa powder, and butter!
- Before starting, allow ingredients like eggs and butter to come to room temperature.
- Preheat your oven to 350°F before you start preparing the cookie dough. This ensures the oven is at the correct temperature for even baking.
- Mix the cookie dough until just combined. Overmixing can lead to tough cookies, so be gentle when incorporating the dry ingredients.
- Keep an eye on your cookies while they bake. They’re done when the edges are set but the centers are still slightly soft.
- After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set and develop their full flavor.
What I Used To Make This Recipe
- Mixing Bowls: For combining ingredients like the cookie dough and frosting.
- Rubber Spatula: For folding ingredients together and spreading frosting onto the cookies.
- like flour, sugar, and cocoa powder.
- Sifter: To sift dry ingredients like flour and cocoa powder to ensure a smooth texture.
- Cookie Scoop: For portioning out the cookie dough onto baking sheets.
- Baking Sheets: To bake the cookies in the oven.
- Parchment Paper: To line the baking sheets and prevent sticking.
- Wire Cooling Rack: For cooling the cookies after baking.
- Stand Mixer or Hand Mixer: To cream together the butter and sugar and mix the dough and frosting.
- Oven mitts for handling hot trays.
Storing and freezing
To store the caramel stuffed chocolate cookies, allow them to cool completely on a wire rack. Once cooled, transfer them to an airtight container, placing parchment paper between layers to prevent sticking. Store the cookies at room temperature for up to 3-4 days for optimal freshness, or freeze them for longer storage.
Freezing – caramel stuffed chocolate cookies
To freeze the caramel stuffed chocolate cookies, first allow them to cool completely on a wire rack. Once cooled, place the cookies in a single layer on a baking sheet and freeze until firm. Then, transfer the frozen cookies to a freezer-safe bag or container, placing parchment paper between layers to prevent sticking. Freeze for up to 2-3 months, and thaw in the refrigerator or at room temperature before serving.
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Recipe
Caramel Stuffed Chocolate Cookies
Ingredients
- ½ cup butter softened
- ¾ cup granulated sugar
- 1 large egg cold or room temperature
- 1 egg yolk cold or room temperature
- 1 teaspoon pure vanilla extract
- 1 & ½ cups all-purpose flour spooned and leveled
- ½ cup Dutch-processed cocoa powder King Arthur recommended
- ½ teaspoon baking soda
- ½ teaspoon salt
- 10 rolo’s or Carmelo’s unwrapped
Instructions
For the cookies
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer, cream together the butter and granulated sugar until light and creamy (about 2-3 minutes).
- Scrape the bottom and sides of the bowl. Add the cold egg, mix on medium speed for 20 seconds, then add the egg yolk. Scrape down the sides, add vanilla extract. Mix on low until combined.
- Sift in the flour, Dutch-processed cocoa powder, baking soda, and salt. Mix just until the dry mixture disappears. Scrape the bottom and the sides to make sure the butter is evenly combined.
- Use a 3-tablespoon cookie scoop and start scooping out the dough. Flatten it slightly in your palm.
- Take two Rolo candy or one Carmelo and press it into the center of the flattened dough.
- Gently wrap the dough around the Rolo, ensuring that it is completely covered.
- Roll the dough into a smooth ball, making sure there are no cracks where the Rolo might be visible.
- Place the cookie dough balls onto the prepared baking sheets, leaving some space between each cookie to allow for spreading during baking.
- Repeat this process with the remaining dough and Rolos until all the cookies are formed and placed on the baking sheets. You can fit 5 on each sheet pan.
- Optional: for fun I rolled half of my dough balls in granulated sugar. This isn’t necessary, but a fun look!
- Before you bake the cookies, slightly press down the dough flatten it a bit! A gently press will do! Bake the cookies for 11-13 minutes. Let the cookies cool for 5 minutes and they are best served warm!
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