Irresistible Caramel Stuffed Chocolate Cookies

These chocolate caramel cookies are incredibly fudgy and wonderfully gooey, bursting with deep chocolate flavor and a soft, sweet caramel heart that simply melts in your mouth. I honestly crave these cookies every single time I see a photo of them. They truly are a special treat!

That warm, flowing caramel center really is something magical. Believe me when I say these cookies are even more impressive in person than they look. You get that gooey caramel and melting chocolate nestled within a chewy cookie that has those perfect slightly crisp edges.

While these are amazing served warm from the oven, I found I loved them just as much the next day. They were still fantastic even straight from the freezer.

I know food bloggers sometimes get a little carried away saying every recipe is “the best” or their absolute favorite. I must admit, I’m guilty of this too sometimes. Certain recipes are just so good I cannot help myself (like my favorite Raspberry Cream Cheese Sweet Rolls, truly fudgy Brownies, or those incredible Monster Cookie Bars!). And who could possibly say no to buttery, crispy butterscotch chocolate chip cookies loaded generously with chocolate chips and hearty oatmeal? They are perfect for enjoying yourself or sharing with friends.

But these specific caramel chocolate cookies? Wow, they absolutely deserve that “best” title. Making a batch of these cookies is guaranteed to make you pause and exclaim, “THIS is good!”

Caramel stuffed double chocolate chip cookies offer so much to love.

I could easily talk on and on about how delicious these chocolate caramel cookies are. They are wonderfully thick and soft, packed with as many chocolate chips as the dough can possibly hold, and they are completely stuffed with soft, melted caramel (assuming you eat them warm!).

Enjoying them warm right after baking is definitely the ultimate way to experience these cookies. However, if you happen to have a few cookies that cool down before you get to them, please do not worry at all. Simply pop those cookies into your microwave for just a few seconds. This will gently warm them up and bring that soft caramel center back to its glorious melted state.

And here is a little trick for making them look extra beautiful. As soon as the cookies come out of the oven while they are still warm, gently press a few extra chocolate chips onto the top of each one. This makes them look picture perfect!

Aside from carefully wrapping the cookie dough around those soft caramel candies, this recipe follows a fairly typical cookie-making process. You will use standard cookie ingredients combined in the usual order, and there is a necessary chilling time involved.

This specific recipe absolutely needs that chilling period though. Please do not be tempted to skip it! Having nice cold, firm dough is what really helps these cookies keep their shape during baking, especially with that caramel filling inside. It prevents them from spreading out too much.

Here is the simple process for making these fantastic Chocolate Caramel Cookies.

Start by combining the softened butter and the brown sugar in a large mixing bowl. Beat these together until the mixture becomes lightened in color and fluffy in texture.

Next, beat in the large egg and the vanilla extract. Mix until all of the wet ingredients are thoroughly combined.

In a separate bowl, take your all-purpose flour, unsweetened cocoa powder, baking soda, salt, and corn starch. Whisk these dry ingredients together well.

Gradually add the bowl of dry ingredients into the bowl with the wet ingredients. Stir gently until they are just combined. Be careful not to overmix at this stage.

Now, gently stir in the semi sweet chocolate chips until they are distributed throughout the dough.

Cover the cookie dough and place it in the refrigerator to chill for at least 3 hours. This step is crucial for firming up the dough.

When you are ready to bake, preheat your oven to 350°F (175°C).

Take small portions of the chilled dough, using about one tablespoon for each cookie. Flatten the dough slightly and carefully wrap it around one of your soft caramel candies. Make sure you completely seal the caramel inside with the dough.

Place the rolled cookie balls onto a baking sheet. Pop the baking sheet back into the refrigerator to chill the cookies again for at least 20 more minutes. This second chill period helps the cookies maintain their shape even better while they bake.

Bake the cookies for about 9 to 11 minutes. Look for the edges to appear set, but the centers should still look a little soft or even slightly underbaked.

It is really important not to bake these cookies for too long if you want to keep them wonderfully soft and gooey in the middle. They should look a bit doughy when you remove them from the oven.

Allow the cookies to cool on the baking sheet for several minutes after they come out of the oven. Then, carefully transfer them to a wire rack so they can cool completely.

Frequently Asked Questions About Chocolate Caramel Cookies

Print