Chocolate Caramel Cookies
Fudgy Chocolate Caramel Cookies have rich, chocolatey flavor and a chewy texture that gives way to a gooey center. Topped with a sprinkle of flaky sea salt, these caramel stuffed cookies will melt in your mouth.
Ingredients
- 1 1/2 cups all-purpose flour unbleached
- 1 cup cocoa powder unsweetened
- 1 tsp instant coffee granules (optional)
- 1 tsp baking soda
- 1/2 tsp sea salt fine
- 1 cup unsalted butter softened to room temperature
- 1 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 tsp vanilla extract pure
- 1 1/2 cups dark chocolate chips divided
- 20 soft caramels
- coarse sea salt *do not use table salt
Instructions
Chocolate Caramel Cookies
- In a large bowl, whisk together flour, cocoa powder, instant coffee granules, baking soda and salt. Set aside.
- Beat butter and both sugars with an electric mixer until light and creamy (approximately 2 to 3 minutes). Scrape down the sides of the bowl with a spatula as needed.
- Beat in egg, egg yolk and vanilla until incorporated.
- Reduce mixer speed to low, add dry ingredients to wet and mix until just combined.
- Turn mixer off, add 1 cup of chocolate chips then stir in with a wooden spoon.
- Scoop cookie dough into 3-tablespoon sized balls. Cover tightly with plastic wrap to prevent drying then refrigerate for a minimum of 2 hours. *Note, dough can be made a day ahead and chilled overnight before baking.
Assemble
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside.
- Remove cookie dough from the refrigerator and allow it to sit at room temperature for 15 minutes to soften a bit.
- To assemble each cookie, start by flattening a chocolate dough ball in the palm of your hand
- Next, place a caramel square in the center of dough then pinch the cookie dough up and around the caramel until it's completely covered.
- Roll the dough ball between the palms of both hands until smooth and round.
- Repeat the assembly process for the remaining cookies then place assembled dough balls onto baking sheets spaced 2 inches apart.
Bake
- Bake for 10 to 12 minutes or until tops of cookies are set. Avoid overbaking.
Cool
- Remove baking pans from oven. Press remaining chocolate chips into the tops of cookies then sprinkle cookies with coarse sea salt.
- Allow cookies to cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely.
Store
- Store cookies in an airtight container at room temperature up to 3 days.
- For optimal gooeyness, rewarm cookies in the microwave for 10 seconds before enjoying.