Chocolate Caramel Cookies

These chocolate caramel cookies are soft, chewy, and oozing with delicious homemade caramel. Whether you have a hankering for chocolate, caramel, or both, these cookies will leave you feeling happy and satisfied. Just what we would expect from a quality cookie!

chocolate cookies filled with soft caramel

What are Chocolate Caramel Cookies?

Chocolate caramel cookies are composed of a super soft chocolate cookie that is stuffed with super soft caramel in the center.

When these cookies bake, the caramel spreads out with the cookie so that there is caramel in every bite!

Another popular version of this cookie is the Rolo cookie, but these are far better because the caramel doesn’t stay just in the center. Instead, you get some caramel in almost every bite (except in the edges of the cookies).

chocolate caramel cookies recipe

Using Homemade Caramels vs. Store-bought Caramels

While making homemade caramels takes more effort than buying caramels at the store, it’s worth the few extra minutes it takes.

Here’s why:

When you make homemade caramels, you get to control the ingredients. This means no additives or extras that caramels don’t need. They only require 5 ingredients, and the caramels come together in less than 30 minutes.

If you are nervous about making caramels or want a quicker option, you can use store-bought caramels. I recommend using Rolos over other store-bought caramels because Rolos taste great.

But truthfully, NOTHING beats homemade caramels!

soft chocolate cookies filled with homemade caramel

3 Tips for Making Ultra-Soft Chocolate Cookies

Tip 1: Mix Correctly

One of the secrets to making soft chocolate cookies is not overmixing the dough. We mix just until the ingredients come together and stop!

Tip 2: Extra yolks = Extra Softness

Using yolks in addition to whole eggs also adds to the softness of these cookies.

We still need whole eggs to structure the cookies as they bake, but the extra yolks make them marvelously soft!

Tip 3: Bake at the Right Temperature

Lastly, baking the cookies at an intermediate temperature keeps them soft, preventing the edges from crisping and hardening. We bake these cookies at 350 degrees, which is not too hot or too cool.

Ultimately, the cookies can spread and crack beautifully, bake evenly, and stay soft.

caramel stuffed chocolate cookies

How to Make Chocolate Caramel Cookies

  1. Make homemade caramels first. They need approximately 45-60 minutes to cool before cutting into caramel squares.
  2. Combine butter, brown sugar, and sugar and cream.
  3. Add egg yolks, vanilla, and chocolate, and mix on low.
  4. Sift dry ingredients and add to the wet ingredients in 2 additions, mixing on medium-low.
  5. Using a tablespoon scooper, scoop heaping tablespoons of dough and place on a lined cookie sheet. Refrigerate for an hour.
  6. Stuff each cookie with a square of caramel, and roll the cookies in sugar. Place 8-10 cookies on a parchment-lined baking sheet.
  7. Bake at 350 degrees F for 8-10 minutes. Follow the directions carefully, and you’ll have the best caramel-stuffed chocolate cookies ever!

Essential Baking Tools to Make These Cookies

  • A tablespoon cookie scoop
  • Rimmed half sheet baking pans (don’t use non-rimmed pans, it changes how the cookies bake!)
  • Rolos(alternative if you aren’t making homemade caramels)
  • Fleur de sel for the caramels
  • Parchment paper
  • Cookie cooling racks with small wire grids. The small wire grid is better for warm baked goods, especially soft cookies that might try to sink through bigger wire gaps.

Other Recipes You’ll LOVE:


Chocolate Caramel Cookies

soft chocolate cookies filled with homemade caramel pulled apart to show interior

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Camille
  • Prep Time: 1 hour 15 minutes
  • Chill Time: 60 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 32 cookies 1x
  • Category: Cookies


Units Scale
  • 1 recipe soft salted caramels
  • 170 g unsalted butter, soft but cool (3/4 cup)
  • 150 g light brown sugar (3/4 cup)
  • 100 g granulated sugar (1/2 cup)
  • 2 large eggs
  • 2 egg yolks
  • 1 1/2 tsp vanilla extract
  • 56 g bittersweet chocolate, melted (2 ounces)
  • 56 g natural cocoa powder, not dutch process (1/2 cup)
  • 240 g all-purpose flour (2 cups)
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup sugar(for coating the cookies)


  1. Make soft caramels. If you do not want as much salt, cut the salt down to 1/2 teaspoon in the caramel recipe, and do not sprinkle with extra fleur de sel. Otherwise, follow the recipe as it is written.
  2. Cream butter, brown sugar, and granulated sugar on medium low speed in a stand mixer fitted with a paddle attachment.
  3. Add eggs, egg yolks, melted chocolate, and vanilla. Mix until incorporated.
  4. Sift dry ingredients and add to mixer in 2 additions. Stop mixing as soon as the dough comes together!
  5. Use a tablespoon cookie scoop to scoop slightly heaping tablespoons of dough, and place them on a lined cookie sheet. Cover and refrigerate for an hour as the dough will be very soft and sticky.
  6. Preheat oven to 350 degrees F, and line 2 half sheet pans with parchment paper. Make an indentation in one of the dough balls and stuff a square of caramel (about the size of a marble or a little bigger) into the indentation. Cover the caramel completely with the cookie dough and roll the ball in sugar. 
  7. Repeat with remaining dough and place on half sheet pans, spacing the dough 2 inches apart.
  8. Bake for 7-9 minutes, and let cookies rest on pan for 5 minutes once they come out of the oven. Transfer to a cooling rack and let cool for 10 more minutes before eating.


This is a Baker Street Society original recipe.


  1. Pingback: Oatmeal Cream Pie Cookies with Brown Butter - BakerStreetSociety

  2. Pingback: Coconut Caramel Brownies - BakerStreetSociety

  3. Pingback: Oatmeal Peanut Butter Chocolate Energy Bites - BakerStreetSociety

  4. Pingback: Oatmeal Peanut Butter Energy Bites - BakerStreetSociety

  5. Pingback: Chocolate Ice Cream Sandwiches with Caramel - BakerStreetSociety

  6. Pingback: Chocolate Thumbprints with German Chocolate Frosting - BakerStreetSociety

  7. Pingback: Chocolate Thumbprints with German Chocolate Frosting | Baker Street Society

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star