What are caramel stuffed chocolate cookies? | Homemade Caramels vs. Store-Bought Caramels | The Secret to Soft Chocolate Cookies | How to Make Caramel Chocolate Cookies | Essential Baking Tools for These Cookies
These caramel stuffed chocolate 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!
As an Amazon Associate I earn from qualifying purchases. I get a small commission for purchases made through links in this post.
What are Caramel Stuffed Chocolate Cookies?
Caramel stuffed chocolate 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!
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.
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 would recommend using Rolos over other store bought caramels because Rolos taste great.
But truthfully, NOTHING beats the homemade caramels!
The Secret to Making Soft Chocolate Cookies
- One of the secrets to making soft chocolate cookies is not overmixing the dough. We mix just until the ingredients come together and stop!
- Using yolks instead of whole eggs also adds to the softness of these cookies.
- Lastly, baking the cookies at a lower temperature keeps them soft, preventing the edges from crisping and hardening.
How to Make Caramel Stuffed Chocolate Cookies
- Make homemade caramels first. They need approximately 45-60 minutes to cool before cutting into caramel squares.
- Combine butter, brown sugar, and sugar and cream.
- Add egg yolks, vanilla , and chocolate, and mix on low.
- Sift dry ingredients and add to the wet ingredients in 2 additions, mixing on medium low.
- Using a tablespoon scooper, scoop heaping tablespoons of dough, and stuff each cookie with a piece of caramel.
- Roll cookies in sugar, and place on a parchment lined baking sheet.
- Bake at 350 degrees F for 8-10 minutes. Let cool for 10 minutes and enjoy!
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:Print
- 1 recipe soft salted caramels
- 3/4 cup unsalted butter, soft but cool
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 egg yolks
- 1 1/2 tsp vanilla extract
- 2 ounces bittersweet chocolate, melted
- 1/2 cup cocoa powder
- 2 cups all-purpose flour
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/4 cup sugar(for coating the cookies)
- 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.
- Cream butter, brown sugar, and granulated sugar on medium low speed in a stand mixer fitted with a paddle attachment.
- Add eggs, egg yolks, melted chocolate, and vanilla. Mix until incorporated.
- Sift dry ingredients and add to mixer in 2 additions. Stop mixing as soon as the dough comes together!
- Preheat oven to 350 degrees F, and line half sheet pans with parchment paper. Use a tablespoon cookie scoop to scoop heaping tablespoons of dough.
- Make an indentation in one of the dough balls and stuff a square of caramel into the indentation. Cover the caramel completely with the cookie dough and roll the ball in sugar.
- Repeat with remaining dough and place on half sheet pans, spacing the dough 2 inches apart.
- 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.
Keywords: chocolate caramel cookies, salted chocolate caramel cookies, caramel stuffed chocolate cookies, chocolate sable cookies