Jump to Recipe
I wanted to make chocolate cookies, but I wanted to make them a little more fun. So I stuffed them with caramel.
I AM SO GLAD I MADE THESE.
The chocolate flavour was soooo good, the cookies were so fudgy and gooey, and the caramel added a nice chewiness. The were very good cookies you need to try them immediately.
We’re going to start by making the cookies.
It’s a pretty simple cookie dough, I just added some cocoa powder to it, to make it chocolate flavoured.
These are the ingredients you will need to make it:
- Unsalted butter – I’m using unsalted butter so I can control the amount of salt in the recipe. But salted butter does work, just don’t add any extra salt.
- Cocoa powder – it’s always best to use unsweetened cocoa powder.
- Sugar – I used a mixture of brown and white sugar. The brown sugar is going to add a lot of moisture. The white sugar is going to add some crispiness.
- Eggs – this recipe used 1 whole egg and 2 egg yolks. The extra egg yolks add richness to the cookies, as well as more moisture, it gives you fudgy cookies.
- Plain flour – also known as all purpose flour.
- Salt – don’t add this if you’re using salted butter.
- Baking powder and baking soda
- Chocolate – I used half white chocolate and half dark. But use any kind of chocolate you like.
We’re going to stuff our cookies with caramel…for the caramel part of these chocolate caramel cookies.
I did not make the caramel.
Too much extra work you know.
So I bought it.
The best caramel to use is soft caramels. Any soft caramels work, I used the ‘Werther’s Original’ ones.
Just make sure you use soft caramels. Hard caramels are…hard.
They won’t melt when the cookies bake. So make sure to use soft caramels.
Once you have made your cookie dough balls and stuffed them with the caramel, you want to leave them to freeze for an hour before baking.
DON’T SKIP THIS.
We want thick, gooey, fudgy cookies.
If you bake your cookies straight away, they will spread too much and you’ll end up with cookies that are flat and crispy.
So make sure to freeze them for an hour before baking.
But then you can finally bake them and then dig in.
This recipe doesn’t make a lot of cookies, you get around 6-8 cookies.
I don’t know if that’s a lot of cookies. I feel like it’s not. But you might have a different definition of a lot of cookies.
BUTTTT if you don’t want to bake them all at once, or if you just want to make the cookie dough ahead of time, you deifintely can.
Once your cookie dough balls are made, add them into a food bag, then you can leave them in your freezer.
They can stay in your freezer for up to 3 months.
Then whenever you are ready to bake them, just pre-heat your oven, then bake the cookies straight out of the freezer.
They will need a few extra minutes to cook though, and they might end up a little thicker, but apart from that everything is the same.
- Brownie Cookies
- Pistachio Cookies
- Levain Bakery Style Cookies
- Single Serve Chocolate Chip Cookies
5.0 from 6 votes
Ingredients
Makes 6-8 Cookies
120 g unsalted butter
50 g cocoa powder
150 g light soft brown sugar
50 g granulated sugar
2 egg yolks
1 whole egg
200 g plain flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
200 g chocolate, chopped (I used a mix of dark and white chocolate, but use your favourite kind)
Plus some soft caramels (you'll need around 16)
Directions
- Start by melting your butter, you can either do this in a pot over medium heat, or in your microwave.
- Pour this into a large bowl, then add the cocoa powder and both sugars. Whisk until combined.
- Add the 2 egg yolks and the whole egg, whisk these in.
- In a separate bowl, add the flour, salt, baking powder and baking soda. Mix these together.
- Add this into your other bowl, along with the chopped chocolate. Mix until a dough forms and you can no longer see any flour.
- Get a 100g piece of this cookie dough and flatten this out. Add 1 or 2 soft caramels into the centre of this, then roll the cookie dough into a ball. Make sure that the caramel is fully covered in the cookie dough.
- Place this onto a tray or plate and repeat until you have used all of your cookie dough.
- Leave these cookie dough balls in your freezer for 1 hour.
- About 10 minutes before you are ready to bake your cookies, pre-heat your oven to 180c. Also line a large baking tray with some baking paper.
- Place your cookie dough balls onto your tray, make sure to leave gaps between them so they have room to spread.
- Bake them for around 20-22 minutes. Once baked, I sprinkled some flaky salt over them, but this is optional.
- They will be very soft at first, so leave them on the tray to set up for about 10-15 minutes, then you can enjoy!
