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These caramel stuffed salted chocolate cookies are pure chocolate comfort with a molten caramel middle and the perfect pinch of sea salt on top. They are the kind of treat you pull out for birthdays or snow days or any day the craving hits. The magic happens in that moment when you break open a cookie and the warm caramel stretches right out. If you have a few Kraft caramels tucked in the pantry these cookies demand a spot in your baking rotation.
I first made these late one evening to use up leftover Halloween caramels. My family devoured them before they were even cool and now they beg for them every winter.
Ingredients
- Butter: For richness and a soft chewy texture. Use high quality unsalted butter for the best results
- Sugar: Gives sweetness and a crisp edge. Choose fine granulated sugar so it creams smoothly
- Large eggs: Bind the dough and add tenderness. Fresh eggs at room temperature work best
- Vanilla extract: Rounds out the chocolate flavor. Pure vanilla deepens the aroma
- Cocoa powder: Creates deep chocolate flavor. Opt for a good Dutch-process cocoa for a richer taste
- All-purpose flour: Forms the structure. Sift to keep the dough light
- Baking soda: Helps the cookies spread and stay soft. Check the expiration date for potency
- Salt: Enhances the chocolate and contrasts the caramel. Use sea salt in the dough if possible
- Kraft caramel candies: For the gooey center. Look for soft chewy squares so they melt just right
- Flaked sea salt for topping: Gives a gentle crunch and elevates every bite. Use a good finishing salt if available
Step-by-Step Instructions
- Cream the Butter and Sugar:
- Beat butter with sugar using a stand or hand mixer until light and fluffy. This takes several minutes and makes the dough smooth and aerated
- Add Eggs and Vanilla:
- Beat in the eggs and vanilla extract one at a time until the mixture looks creamy and slightly thickened
- Sift and Combine Dry Ingredients:
- Whisk together cocoa powder flour baking soda and salt in a separate bowl. Sift to remove lumps for a better dough texture
- Mix Into a Dough:
- Add the dry ingredients to the wet in two stages. Mix on low speed or by hand just until no dry patches remain
- Chill the Dough:
- Wrap the dough in plastic wrap and chill for at least three hours or overnight for best results. Cold dough holds its shape and prevents spreading
- Shape and Fill With Caramel:
- Take tablespoonfuls of cold dough and flatten slightly. Press a caramel candy into the middle then pinch dough all around to seal the caramel fully inside
- Arrange on Baking Sheet:
- Space cookies about three inches apart on a parchment lined tray. Flatten gently and top each with a pinch of flaked sea salt if using
- Bake:
- Place in a preheated 375 degree F oven and bake for 12 to 14 minutes. They should look set on the edges but soft in the center
- Cool and Enjoy:
- Let the cookies sit on the tray for a few minutes so the caramel firms up before moving to a rack to cool fully
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Whenever I bake with caramel my daughter always sneaks one to eat warm straight from the rack. The way the caramel stretches gets a smile every time.
Storage Tips
Let the cookies cool completely before transferring to an airtight container. Store at room temperature for up to five days. For longer storage freeze the cooled cookies in a single layer then transfer to a freezer bag. Warm leftover cookies in the microwave for a few seconds to restore that oozy caramel center.
Ingredient Substitutions
If you cannot find Kraft caramels any brand of soft caramel candy will work as long as it is chewy and not too hard. For gluten-free needs swap all-purpose flour with a one-to-one blend designed for baking. You can also use dark cocoa for an even richer taste or add a handful of chocolate chips to the dough for extra indulgence.
Serving Suggestions
These cookies are perfect with a tall glass of milk hot chocolate or coffee. Serve them slightly warm for dessert or tuck them into holiday cookie boxes for an impressive treat. I love stacking them on a platter with other festive cookies for parties.
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Cultural and Historical Context
The trend of sweet and salty desserts has exploded in the last decade with sea salt chocolate pairings leading the way. Stuffed cookies have gained popularity thanks to their bakery-style appearance and the excitement of a hidden filling. Caramel stuffed cookies bring together nostalgic flavors and modern playful baking and are now favorites in many home kitchens.
Recipe FAQs
- → How do I keep caramel from leaking out?
Make sure to seal the dough completely around each caramel candy, pinching well so no gaps remain before baking.
- → Can I use different caramel candies?
Yes, any soft caramel can work—just ensure they fit inside your dough balls and will soften when baked.
- → Why chill the dough before baking?
Chilling the dough helps prevent spreading in the oven, ensuring the cookies hold their shape and keep the caramel enclosed.
- → Is the sea salt necessary?
The flaked sea salt is optional but recommended—it enhances the chocolate and caramel flavors with a pleasant contrast.
- → How should I store these cookies?
Keep them in an airtight container at room temperature or freeze for longer storage. Rewarm to refresh the caramel center.
- → Why microwave before eating?
Microwaving gently softens the caramel, making the center warm and delightfully gooey for the perfect treat.