Description
Soft, rich, and irresistibly gooey, these caramel-filled chocolate cookies are the perfect mix of sweet and salty. Chocolate lovers will adore the fudgy texture, while the melty caramel center makes every bite unforgettable.
Ingredients
For the Cookies
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1 cup all-purpose flour
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½ cup unsweetened cocoa powder
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½ tsp baking soda
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½ tsp salt
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½ cup unsalted butter, softened
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½ cup granulated sugar
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½ cup brown sugar
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1 large egg
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1 tsp vanilla extract
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1 tbsp milk (optional, if dough is too thick)
Filling & Topping
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12 soft caramel candies (or caramel squares)
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½ cup chocolate chips (optional)
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Flaky sea salt for topping
Instructions
1. Prep the Dough
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In a bowl, whisk flour, cocoa powder, baking soda, and salt.
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In another bowl, beat softened butter, granulated sugar, and brown sugar until creamy.
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Add egg and vanilla; mix until smooth.
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Add dry ingredients to wet ingredients. Mix until a thick dough forms.
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If the dough feels crumbly, mix in 1 tablespoon of milk.
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Chill dough for 20–30 minutes.
2. Shape the Cookies
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
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Scoop 1–2 tablespoons of dough, flatten slightly, and place a caramel candy inside.
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Wrap dough around the caramel completely and roll into a ball.
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Place on the baking sheet, leaving space for spreading.
3. Bake
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Bake for 10–12 minutes, until edges are set but centers look slightly soft.
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Immediately sprinkle flaky sea salt on top.
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Let cookies cool on the pan for 10 minutes (caramel needs time to set).
4. Serve
Enjoy warm for a gooey center or fully cooled for a chewy, fudgy texture!
Notes
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Always cover the caramel fully with dough — exposed caramel may leak during baking.
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Slight underbaking gives the BEST fudgy texture.
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Cooling on the tray helps the caramel firm up slightly.