Chocolate Caramel Stuffed Cookies

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CARAMEL STUFFED CHOCOLATE COOKIES. 

I really don’t think I need to say more. I mean, we all know I am going to, but that is seriously all you need to know.

It’s a dark chocolate cookie that is perfectly crisp along the edges..stuffed with melted caramel.

Heaven.On.Earth.

I have seen the idea for caramel stuffed cookies all over pinterest for the last few months and I just could not get them out of my mind. I gave them a shot with my favorite chocolate chip cookies and just didn’t think it was the right combination.

Not that the flavors didn’t work, but the dough just wasn’t right for this type of cookie. It fell a little flat and didn’t hold the caramel well.

So I decided to switch gears and try it in a chocolate cookie base.

After 2 tries, I nailed it! These are PERFECT right out of the oven and good reheated later. But you really want to eat these babies hot.SaveSave

5 from 1 vote

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Yield: 16 cookies

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Chocolate Caramel Stuffed Cookies

Chocolate Caramel Stuffed Cookies are rich and chocolatey, with a deep cocoa flavor. Crispy on the outside and soft and chewy on the inside, these cookies offer the best of both worlds. The star of these cookies is the caramel center. It's a sweet and sticky caramel filling that oozes out when you take a bite.

Prep Time10 minutes minutes

Cook Time15 minutes minutes

Total Time25 minutes minutes

Ingredients

• ½ cup (1 stick) unsalted butter, softened
• ½ cup Dixie Crystals Extra Fine Granulated Sugar
• ½ cup packed Dixie Crystals Light Brown Sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ cup cocoa powder
• ½ teaspoon baking soda
• 16 caramel squares, unwrapped
• Dixie Crystals Extra Fine Granulated Sugar, optional, for rolling

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Instructions 

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper (or a non-stick mat).
• In a stand mixer, beat butter and sugars until creamy. Beat in eggs and vanilla. Add flour, cocoa powder and baking soda to butter mixture and stir until well combined.
• Roll 2 tablespoons of cookie dough into a ball. Using your thumb, press into the center and place the caramel candy in the hole. Then re-roll the ball to cover the caramel.
• Roll dough in sugar and place on prepared baking sheet, leaving room for spreading. Repeat until all dough has been used up.
• Bake for 10 minutes and remove from oven. Allow cookies to cool for a few minutes before serving. These cookies are best served warm so the caramel is gooey. To reheat cookies, pop them in microwave for 10 to 15 seconds.

Nutrition

Serving: 1 cookie, Calories: 181kcal, Carbohydrates: 28g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 27mg, Sodium: 66mg, Potassium: 86mg, Fiber: 1g, Sugar: 20g, Vitamin A: 204IU, Vitamin C: 0.04mg, Calcium: 28mg, Iron: 1mg

© Jessica

Cuisine: American

Category: Cookies

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