Description
Delight in these rich Caramel Stuffed Chocolate Cookies, featuring a luscious caramel center encased in a soft, fudgy cocoa cookie. Perfectly balanced with a hint of sea salt, these cookies offer a decadent treat ideal for sharing or indulging anytime.
Ingredients
Dry Ingredients
- 1 ¼ cups plus 2 tbsp (191g) all-purpose flour
- ½ cup (57g) natural unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ¾ cup (168g) unsalted butter, room temperature
- ½ cup (112g) packed light brown sugar
- ½ cup (104g) sugar
- 1 large egg
- 1 tsp vanilla extract
Fillings and Toppings
- 18-20 caramels (individually wrapped soft caramel candies)
- Sea salt (optional, for sprinkling on top)
Instructions
- Preheat Oven: Preheat your oven to 350°F (176°C) and line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, cream the unsalted butter with the brown and granulated sugars until the mixture is light, fluffy, and well combined, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated and smooth.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined. Avoid over mixing to keep the cookies tender.
- Shape Cookies with Caramel Center: Scoop tablespoon-sized (approximately 15 grams) balls of cookie dough. For each cookie, take two dough balls and place a rolled caramel candy between them. Press the dough firmly around the caramel to seal it inside completely.
- Arrange and Salt: Place the caramel-stuffed cookie dough balls onto the prepared baking sheet, spacing them evenly. Optionally, sprinkle a small pinch of sea salt on top of each cookie to enhance the flavors.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the cookie edges are set and the centers appear just baked but still soft.
- Cool and Serve: Remove cookies from the oven and let cool on the baking sheet for 5-7 minutes to firm up. Transfer to a wire rack to cool completely. These cookies can be enjoyed warm for a gooey caramel center, and reheating for about 10 seconds enhances their meltiness.
Notes
- Roll the caramels into a ball before sealing inside the cookie dough to prevent leakage during baking.
- Use silicone mats or parchment paper on your baking sheet for easy cookie removal and cleanup.
- Sprinkling sea salt on top adds a lovely contrast to the sweet caramel and chocolate.
- For best texture, avoid over mixing the dough once the dry ingredients are added.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
