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chocolate caramel cookies. close of view of hand holding three cookies cut in half so you can see the ooey gooey centers.
Heather Wolf

Chocolate Caramel Cookies

5 from 1 vote
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.
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Prep Time 30 minutes
Cook Time 11 minutes
Chill 2 hours
Total Time 2 hours 41 minutes
Servings: 20 cookies
Course: Cookies and Bars
Cuisine: American
Ingredients Method

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

Method
 

Chocolate Caramel Cookies
  1. In a large bowl, whisk together flour, cocoa powder, instant coffee granules, baking soda and salt. Set aside.
  2. 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.
  3. Beat in egg, egg yolk and vanilla until incorporated.
  4. Reduce mixer speed to low, add dry ingredients to wet and mix until just combined.
  5. Turn mixer off, add 1 cup of chocolate chips then stir in with a wooden spoon.
  6. 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
  1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper and set aside.
  2. Remove cookie dough from the refrigerator and allow it to sit at room temperature for 15 minutes to soften a bit.
  3. To assemble each cookie, start by flattening a chocolate dough ball in the palm of your hand
  4. 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.
  5. Roll the dough ball between the palms of both hands until smooth and round.
  6. Repeat the assembly process for the remaining cookies then place assembled dough balls onto baking sheets spaced 2 inches apart.
Bake
  1. Bake for 10 to 12 minutes or until tops of cookies are set. Avoid overbaking.
Cool
  1. Remove baking pans from oven. Press remaining chocolate chips into the tops of cookies then sprinkle cookies with coarse sea salt.
  2. Allow cookies to cool on the baking pan for 5 minutes before transferring to a wire rack to cool completely.
Store
  1. Store cookies in an airtight container at room temperature up to 3 days.
  2. For optimal gooeyness, rewarm cookies in the microwave for 10 seconds before enjoying.