Get the Recipe:
Chocolate Caramel Cookies
These easy chocolate caramel cookies prove you can’t judge a book by its cover. Inside each soft, chewy cookie is a gooey caramel center!
Ingredients
- 36 soft caramels
- 2 1/4 cups (270 g) all-purpose flour
- 1/2 cup (42 g) unsweetened cocoa powder, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) firmly packed dark brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Cut each caramel in half and set side.
- Whisk together the flour, cocoa, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter until light and fluffy. Add the sugars and mix well. Mix in the egg and egg yolk; then, add vanilla.
- Reduce the mixer speed to low. Add the flour mixture and mix just until combined.
- Form a tablespoon of dough into a circle. Place 2 caramel halves in the center of the circle. Fold the dough around the caramels, making sure to seal well. Place each cookie on the prepared pans, leaving about 2 inches between cookies.
- Bake one pan at a time for 10 to 12 minutes or until the cookies are set.
- Cool the cookies on the pans on wire racks for 5 minutes. Then transfer the cookies from the pans directly onto a wire rack to cool completely.
Notes
- Recipe adapted from The Ultimate Chocolate Cookie Book.
- 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.
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