Indulge in a rich chocolate cookie dough that hides a gooey caramel center—warm, decadent, and perfect for when I’m craving something extra special.
Why You’ll Love This Recipe
I love this recipe because it delivers two textures in every bite: the chewy, chocolatey cookie exterior and the molten caramel surprise inside. It’s surprisingly simple to make yet feels indulgent—ideal for treating myself or impressing others. The mix of deep cocoa flavor with sweet caramel creates an elegant dessert that doesn’t require hours of prep or complicated steps.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
300 g all-purpose flour
50 g unsweetened cocoa powder
1 tsp salt
¾ tsp baking soda
225 g unsalted butter, at room temperature
200 g brown sugar, packed
100 g granulated sugar
1 large egg
1 tsp vanilla extract
About 12 soft caramels
Directions
I begin by preheating the oven to 350 °F (about 175 °C) and lining a couple of baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, cocoa powder, salt and baking soda; set aside.
In a separate large bowl, I cream together the softened butter, brown sugar and granulated sugar until the mixture is light and fluffy. Then I add the egg and vanilla extract and mix until smooth.
I gradually add the dry ingredient mixture to the wet mixture and stir until a dough comes together—but I’m careful not to over-mix.
I then portion out the dough: for each cookie I flatten a portion, place a soft caramel in the center, and wrap the dough around the caramel so it’s fully enclosed.
After that I roll each dough ball gently and place them on the prepared baking sheet with space between each.
I bake for about 10–12 minutes, or until the edges are just set but the centers remain soft.
I allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely (or serve slightly warm for the gooey center).
Servings and Timing
Prep Time: ~15 minutes
Cook Time: ~10–12 minutes
Total Time: ~25 minutes
Yield: About 12 large cookies
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to one week—they remain chewy and delicious. For reheating, I microwave a cookie for about 10 seconds to bring back the gooey center without losing the chew. For longer storage, I freeze them once cooled, then thaw at room temperature before serving.
Variations
Swap the soft caramels for salted-caramel pieces to introduce a sweet-savory contrast.
Use dark cocoa powder or add a handful of chocolate chips for extra richness.
Sprinkle a tiny pinch of sea salt on top of each cookie right after baking to enhance the caramel caramelisation.
Use a flavored caramel (such as coffee-caramel or chili caramel) to add a twist.
For smaller bite-sized cookies, reduce dough portion, shorten baking time slightly and adjust yield accordingly.
FAQs
What is a caramel-stuffed chocolate cookie?
It’s a chocolate cookie dough that’s been formed around a piece of soft caramel so that when baked and cut or bitten into, the caramel is molten and flows out, giving a rich, indulgent texture and flavor.
Can I use store-bought caramel pieces?
Yes — the recipe uses soft caramels which can be store-bought to save time. Just ensure they are soft enough to melt but stable enough to be enclosed in dough.
How do I prevent the caramel from leaking out during baking?
I make sure to flatten the dough, place the caramel in the centre, and wrap the dough fully around it, sealing the edges well. Baking until edges are just set but centres still soft helps keep the caramel inside.
Can I make the dough ahead of time?
Yes — you can prepare the dough, cover and chill it while shaping and stuffing just before baking. Chilling may slightly slow the bake time so keep an eye on the cookies.
What’s the best way to serve these cookies?
I like to serve them slightly warm so the caramel is still soft and gooey. Pairing them with a cold glass of milk or a scoop of vanilla ice cream elevates the treat.
Conclusion
I enjoy how this treat transforms a familiar chocolate cookie into something extra special with the surprise of molten caramel inside. It’s simple enough for a weekday bake yet decadent enough for guests or gifting. When I want a cookie that delivers indulgence and wow-factor without over-complication, this is one I’ll definitely return to.
These Caramel-Stuffed Chocolate Cookies feature a rich chocolate dough with a gooey caramel center. They’re chewy on the outside, molten inside, and perfect for indulgent moments or impressive gifts.
Ingredients
300 g all-purpose flour
50 g unsweetened cocoa powder
1 tsp salt
¾ tsp baking soda
225 g unsalted butter, at room temperature
200 g brown sugar, packed
100 g granulated sugar
1 large egg
1 tsp vanilla extract
About 12 soft caramels
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda; set aside.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing until smooth.
Gradually stir in the dry ingredients just until a dough forms—avoid overmixing.
Portion the dough, flatten each portion, place a caramel in the center, and wrap the dough around to fully enclose the caramel.
Roll each dough ball gently and place on prepared baking sheets with space between.
Bake for 10–12 minutes, until edges are set but centers remain soft.
Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely or serve warm for gooey centers.
Notes
Ensure caramel is fully sealed inside dough to prevent leaking.
Serve slightly warm for the best gooey texture.
Chilling the dough can make shaping easier and improve flavor.
Microwave briefly before serving if desired warm.
Try adding sea salt on top post-bake for extra flavor contrast.
