Description
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 290
- Sugar: 22g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
