Chocolate Caramel Cookies

Jump to Recipe

These chocolate caramel cookies are proof that you can’t judge a book by its cover. Inside each rich, chocolate cookie is a gooey caramel center!

Stack of chocolate caramel cookies with caramel seeping out

I love a cookie that’s hiding a surprise. These chewy chocolate peanut butter munchies are fantastic if you love peanut butter cups, cream cheese-filled gingerbread for the holidays, and these chocolate caramel cookies, which are so good you’ll want to have them 365 days a year.

Why You’ll Love These Chocolate Caramel Cookies

Easy to make. No need to boil your own caramel on the stovetop—this recipe calls for store-bought caramels, which are tucked into the cookie dough.
Made with pantry staples. Other than the caramels, the ingredients are things you’re likely to have on hand in your kitchen, especially if you bake regularly.
A classic combination. Caramel isn’t typically one of my go-to flavors, but even I can’t resist when it’s paired with chocolate.

Overhead view of ingredients for chocolate caramel cookies

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Soft caramels – Soft Werther’s or the Kraft caramels you melt for making caramel apples are perfect, or splurge on a fancier variety. It’s up to you!
All-purpose flour – Here’s how to measure flour for baking.
Unsweetened cocoa powder – Learn more: Types of Chocolate: A Home Baker’s Guide
Baking powder
Salt
Unsalted butter – Wonder why baking recipes usually call for unsalted butter? Learn more: Unsalted or Salted Butter: Which is Better for Baking?
Granulated sugar
Dark brown sugar – Dark brown sugar adds more depth to the flavor of these chocolate caramel cookies thanks to its higher molasses content.
Eggs – You’ll need one whole egg and one egg yolk. You can freeze the white for a recipe where you only need a white and no yolk!
Vanilla extract – I like to use my homemade vanilla extract.

How to Make Chocolate Caramel Cookies

Overhead view of dry ingredients in mixing bowl before whisking — Mix the dry ingredients.

Overhead view of creamed butter in bowl — Mix the dry ingredients.

Prepare. Preheat your to 350°F and line your baking sheets. Cut the caramels in half.
Mix the dry ingredients. Whisk the flour, cocoa, baking powder, and salt in a bowl.
Mix the wet ingredients. Use an electric mixer to beat the butter until it’s fluffy, then add the sugars. Once the sugar is incorporated, beat in the egg and egg yolk, followed by the vanilla.

Overhead view of dry ingredients added to wet ingredients — Combine wet and dry ingredients.

Balls of chocolate cookie dough on baking sheet — Combine wet and dry ingredients.

Finish the dough. Add the dry ingredients to the wet ingredients and mix on low speed.
Form the cookies. Press a tablespoon of dough into a circle and put 2 caramel halves in the middle. Fold the dough up and around the caramels and seal.

Overhead view of chocolate caramel cookies on baking sheet before baking — Pinch the dough over the caramels and bake.

Overhead view of baked chocolate caramel cookies on silpat lined baking sheet — Pinch the dough over the caramels and bake.

Bake. One pan at a time, bake the chocolate caramel cookies until set, or about 10 to 12 minutes.
Cool. Set the pans on wire racks to cool for 5 minutes. Then transfer the cookies from the pans directly to the racks to finish cooling. (Learn more: Why Every Baker Needs Wire Cooling Racks)

Tips for Success

Sift the cocoa powder. Especially if it’s been sitting in your pantry for a while, it can have a tendency to be a bit lumpy.
Soften the butter. Don’t forget to take the butter out before starting the recipe. This helps it mix smoothly into the dough. Learn more: How to Soften Butter
Don’t skip cutting the caramels. Do take the time to cut the caramels into smaller pieces. Doing this ensures that the cookie dough can wrap around them well.
Pinch the dough closed. Make sure to seal the dough well—although there’s nothing wrong with a little warm caramel oozing out of a cookie!
Know the basics. If you’re new to baking, these baking tips for beginners are a great place to start.

Overhead view of chocolate caramel cookies on silpat with some broken to show gooey middles

Variations

Make them double chocolate. Use chocolate caramels instead of regular for an extra hit of chocolate in every bite.
Try another filling. Chocolate-covered almonds, Hershey’s kisses, hazelnuts… or use a bunch of different fillings for something like a Whitman’s Sampler of chocolate cookies. You won’t know what you get until you bite in!
Add a topping. Drizzle the cooled cookies with melted dark or white chocolate, or add flaky sea salt to the tops of the cookies for a sweet-and-salty combination.

Stack of chocolate caramel cookies, with top cookie bitten to show center

How to Store

Store chocolate caramel cookies in an airtight container at room temperature for 3 to 4 days. You can heat them in the microwave for a few seconds to make the middles gooey if you’d like.

Can I Freeze This Recipe?

You can freeze these chocolate caramel cookies for up to 3 months in an airtight container or freezer bag. Heat them in the microwave before enjoying or let them thaw at room temperature.

Hand breaking apart chocolate caramel cookie to show gooey center

More Recipes With Caramel

Get the Recipe: