Chocolate Caramel Cookies
Soft and chewy Chocolate Caramel Cookies are oozing with rich, buttery caramel inside a decadent double chocolate cookie.
Ingredients
- 2 cups (285 grams) all-purpose flour
- 1⅓ cups (150 grams) unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 sticks (1 cup/8oz) (225 grams) unsalted butter softened to room temperature
- ½ cup (115 grams) granulated sugar
- 1 ½ cups (300 grams) light brown sugar lightly packed
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120 ml) buttermilk or plain yogurt
- 12 ounces (340 grams) semi-sweet chocolate bar chopped into chunks
- 36 soft caramels such as kraft or Werthers
- Flaky sea salt for topping
Instructions
- In a large bowl, sift together the dry ingredients (flour, cocoa powder, baking soda, and salt).
- In a bowl of a stand mixer, cream the butter with sugar until smooth and creamy. About 2 minutes.
- Add egg and vanilla, and beat again for 1 minute.
- Add the dry ingredients to the wet ingredients, and mix again until just combined. Then add the yogurt or buttermilk and mix again until just combine.
- Fold in the chopped chocolate chunks, cover the bowl and chill the dough for 30 minutes.
- Use a medium cookie scoop, scoop out dough balls and flatten into disks. Do this in batches to keep the dough chilled.
- Wrap the cookie dough around each caramel, and chill again for 15 minutes.
- Meanwhile preheat oven to 350°F/180°C, then place the chilled cookies on a cookie sheet lined with parchment paper or silpat about 2 inches apart.
- Bake for 10-12 minutes rotating the pan halfway through.
- Sprinkle the cookies with sea salt right after you remove them from the oven, then cool on the cookie sheet for 10 minutes. Transfer to a wire rack to cool completely.
Notes
- Use Room Temperature Ingredients: Cookie dough mixes together more smoothly when all of the ingredients, and especially the butter and eggs, are at room temperature.
- Chill the Dough: If the cookie dough is too warm, the cookies will flatten too much and the caramel could seep out. You should chill the dough after making it, and chill the cookies again before placing them in the oven.
- Don't Try to Make Them Small: You need to have enough cookie dough around each caramel so that there's room inside for the caramel to live. If the dough surrounding the candy is too thin, the cookies might explode!
- Instead of soft caramels, stuff these cookies with Rolo candies instead!
- Don't Use Table Salt: The salt that you add to the top of the cookies should be large flakes. I use Maldon sea salt flakes.
- To Store: Store these cookies in an airtight container at room temperature, and enjoy them within 3-4 days.
- To Freeze: You can also freeze cookies for up to 3 months. Serve chocolate caramel cookies at room temperature, or give them a few seconds in the microwave to re-warm and re-melt the caramel inside.
- To Make Ahead: The stuffed cookie dough balls can be frozen on a sheet pan, then transferred to a freezer bag, and stored in the freezer for up to 3 months. Bake from frozen, adding 3-5 minutes of additional bake time.
Nutrition
Serving: 1cookie | Calories: 276kcal | Carbohydrates: 52g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 167mg | Potassium: 312mg | Fiber: 6g | Sugar: 29g | Vitamin A: 37IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/chocolate-caramel-cookies/