Why do I need to chill the cookie dough?

Chilling the dough helps the fats solidify. This prevents the cookies from spreading too much in the oven, especially with the caramel filling inside, ensuring they stay thick and chewy.

Can I use any type of caramel candy?

For the best gooey center, use soft caramel candies like Werther's Original Soft Caramels. Hard caramels will not melt properly, and some chewy caramels might become too hard after baking.

How should I store these cookies?

Once completely cooled, store the cookies in an airtight container at room temperature. They should stay fresh for about 4 to 5 days.

Can I freeze the cookies?

Yes, you can freeze baked cookies in an airtight container or freezer bag for up to 3 months. You can also freeze the unbaked dough balls with the caramel inside.

My caramel leaked out. What happened?

This usually means the caramel was not completely sealed inside the dough ball before baking. Make sure the dough fully encloses the candy.

How can I reheat the cookies to make the caramel gooey again?

Pop a cooled cookie into the microwave for just a few seconds (around 10-15 seconds) until the caramel is soft and melted again.

Irresistible Caramel Stuffed Chocolate Cookies

Description

These Chocolate Caramel Cookies are incredibly decadent and gooey, packed with rich chocolate flavor and a sweet, soft caramel center that melts in your mouth! They are an absolutely irresistible treat!

Ingredients

½ cup (114 grams) butter, softened
¾ cup (160 grams) brown sugar
1 large (50 grams) egg, at room temperature
1 teaspoon (5 ml) vanilla extract
1 cup (125 grams) all-purpose flour
½ cup plus 2 tablespoons (65 grams) unsweetened cocoa powder
1 teaspoon (5 grams) baking soda
½ teaspoon (3 grams) salt
1 teaspoon (3 grams) corn starch
1½ cups (255 grams) semi sweet chocolate chips
20 soft caramel candies (Werther’s Original Soft Caramels work well, cut in half if large)

Instructions

Mix the softened butter and brown sugar in a large bowl until the mixture is light and fluffy.
Beat in the egg and vanilla extract until everything is well combined.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and corn starch.
Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
Gently stir in the semi sweet chocolate chips.
Cover the dough and chill it in the refrigerator for at least 3 hours to allow it to firm up.
When ready to bake, preheat your oven to 350°F (175°C).
Take small amounts of dough, about one tablespoon each. Wrap each portion of dough around one of the soft caramel candies, sealing the caramel inside completely.
Place the rolled cookie balls on a baking sheet and chill them again for at least 20 more minutes. This second chill helps them hold their shape during baking.
Bake the cookies for 9 to 11 minutes, or until the edges look set but the centers still appear slightly soft and underbaked.
It is important not to overbake these cookies if you want them to stay soft and gooey. They should look a little doughy when you take them out.
Let the cookies cool on the baking sheet for several minutes before carefully moving them to a wire rack to cool completely.

Notes

Cooling: For the best texture, allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set without breaking.
Doneness: Avoid overbaking. Cookies should look slightly soft or gooey in the center when removed from the oven. They will finish setting as they cool on the pan.
Storage: Store cooled cookies in an airtight container at room temperature for up to 4-5 days.

Nutrition

Serving Size: 1 cookie
Calories: 250 kcal
Sodium: 200 mg
Fat: 13 g
Saturated Fat: 7 g
Trans Fat: 0.2 g
Carbohydrates: 34 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 24 mg