What are Chocolate Caramel Cookies? | Homemade Caramels vs. Store-Bought Caramels | 3 Tips for Making Ultra Soft Chocolate Cookies | How to Make Chocolate Caramel Cookies | Essential Baking Tools for These 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!
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).
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!
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 in order to give the cookies structure as they bake, but the extra yolks make these cookies 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 and not too cool. In the end, the cookies are able to spread and crack beautifully, bake evenly, and stay soft.
How to Make Chocolate Caramel 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 place on a lined cookie sheet. Refrigerate for an hour.
- Stuff each cookie with a square of caramel, and roll cookies in sugar. Place 8-10 cookies on a parchment lined baking sheet.
- 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.
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Chocolate Caramel Cookies
- 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
- 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)
- 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!
- 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.
- 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.
- 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, caramel stuffed chocolate cookies