Caramel Stuffed Chocolate Cookies (Print Format)
Chewy chocolate cookies hide a gooey caramel surprise in every bite for an indulgent treat.
# Ingredients:
→ Dry Ingredients
01 -
1 ¼ cups plus 2 tbsp (191g) all-purpose flour
02 -
½ cup (57g) natural unsweetened cocoa powder
03 -
1 tsp baking soda
04 -
¼ tsp salt
→ Wet Ingredients
05 -
¾ cup (168g) unsalted butter, room temperature
06 -
½ cup (112g) packed light brown sugar
07 -
½ cup (104g) sugar
08 -
1 large egg
09 -
1 tsp vanilla extract
→ Filling and Garnish
10 -
18-20 caramels
11 -
Sea salt (optional)
# Steps:
01 -
Preheat oven to 350°F (176°C). Line a baking sheet with a silicone baking mat or parchment paper.
02 -
In a medium-sized bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
03 -
Cream the butter, light brown sugar, and sugar together until light and fluffy, about 2-3 minutes.
04 -
Add the egg and vanilla extract to the mixture, stirring until well combined.
05 -
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing.
06 -
Scoop 1 tablespoon (15g) of cookie dough for each ball. Place a rolled caramel between two cookie dough balls and press the dough together, sealing around the caramel.
07 -
Place the cookie dough balls onto the prepared baking sheet. Optionally sprinkle with sea salt. Bake for 8-10 minutes, or until edges are set and centers appear just baked.
08 -
Remove cookies from the oven and let them cool on the baking sheet for 5-7 minutes, then transfer to a cooling rack. Serve warm or completely cooled. Reheat for about 10 seconds for a gooey caramel center.