Irresistible Caramel Stuffed Chocolate Cookies: Your Ultimate Guide to Gooey Perfection

Prepare yourself for an unforgettable baking experience. These amazing caramel stuffed chocolate cookies are designed to deliver a delightful gooey caramel surprise in every single bite. If you’re looking for a dessert that truly stands out, you’ve found your new favorite. Scroll down to discover the full recipe and detailed instructions.

In a world dominated by classic chocolate chip and sugar cookies, other incredible cookie varieties sometimes get overlooked. It’s time to crown dark chocolate batter cookies, especially these caramel-filled wonders, as the true royalty of the cookie realm. These are the perfect cookies for every conceivable occasion, from casual weeknight treats to festive holiday gatherings. Their rich, complex dark chocolate flavor appeals deeply to adult palates, while the surprise of a warm, gooey caramel center will have kids absolutely raving. Get ready to impress everyone with these show-stopping caramel stuffed chocolate cookies!

So, fellow bakers, rev up your electric mixers and gather all your chocolate, because it’s time to bake my famous and utterly delicious Caramel Stuffed Chocolate Cookies!

Looking for more caramel and chocolate inspiration? Check out these other delectable recipes:

• Levain Copycat Caramel Coconut Chocolate Chip Cookie
• Chocolate Salted Caramel Cookie With Frosting
• Very Flavorful Chai Caramel Cake

5 Reasons Why You NEED to Make These Caramel Stuffed Chocolate Cookies!

As if you needed more than one compelling reason to dive into this chocolatey, caramel-filled dream!

1. Exceptional Texture: The beauty of these cookies lies in their dynamic texture. Imagine sinking your teeth into a perfectly soft and chewy dark chocolate cookie, only to be met by a warm, luscious, and truly gooey caramel center. This combination offers an unparalleled textural experience – the satisfying chewiness of the cookie dough perfectly complements the smooth, melting caramel. It’s a texture lover’s paradise, a delicate balance between soft and chewy that makes every bite memorable.
2. The Irresistible Melted Caramel Center: This is the heart of the cookie! While Carmello candies are fantastic for their silky melt, readily available options like Rolo candies work wonderfully too, especially if Carmello isn’t in season. For those seeking a touch of gourmet sophistication, consider using high-quality fleur de sel caramels for a hint of savory balance that truly elevates the sweetness. The joy of biting into a freshly baked cookie and finding that molten caramel core oozing out is simply unbeatable.
3. Perfect for ANY Holiday Season: These delightful treats are incredibly versatile and guaranteed to be a crowd-pleaser for any celebration. Whether you’re baking for Easter, Christmas, a birthday, or even a simple family get-together, these caramel stuffed chocolate cookies are an absolute no-brainer. They adapt beautifully to any festive table, bringing joy and a touch of indulgence to everyone. Just remember, for those observing Ramadan, they’re the perfect post-sundown delight!
4. A Symphony of Flavors – The Perfect Balance: What makes these cookies truly special is the exquisite harmony between the rich, slightly bitter notes of the dark chocolate cookie and the sweet, buttery goodness of the gooey caramel surprise. The molten caramel center acts as the perfect counterpoint, balancing out the intensity of the chocolate, creating a “yin and yang” effect that tantalizes your taste buds. It’s a sophisticated flavor profile that appeals to discerning palates while still being utterly comforting and crave-worthy.
5. No Chill, Instant Gratification: One of the best features of this recipe? No chilling required! That means you can whip up the dough, stuff your cookies, and have them ready to bake almost immediately. From start to finish, you could be enjoying warm, gooey caramel stuffed chocolate cookies in just about 30 minutes. This is ideal for impromptu cravings, last-minute guests, or whenever you need a quick, delicious dessert without the waiting game.

Key Ingredients for Your Perfect Caramel Stuffed Chocolate Cookies

These are the most essential ingredients that will bring these incredible caramel stuffed chocolate cookies to life. Remember, quality ingredients make a significant difference in the final taste and texture!

• Cocoa Powder: For these dark chocolate cookies, it’s crucial to use unsweetened cocoa powder. Avoid the sweetened varieties as they will throw off the sugar balance in the recipe. I highly recommend Dutch-processed cocoa powder, like Hershey’s Special Dark Cocoa or King Arthur’s Dutch-processed, as it creates a deeper, richer chocolate flavor and a darker color. Dutch-processed cocoa is less acidic, which also interacts differently with baking soda for a softer crumb.
• Chocolate Chips (Optional, but Recommended): While the primary chocolate flavor comes from cocoa powder, adding chocolate chips or chunks can enhance the overall chocolate experience and provide little pockets of melted chocolate throughout the cookie dough. Feel free to use semi-sweet, dark chocolate, or even milk chocolate chips, depending on your preference for sweetness.
• Caramel Candy: This is the star of our caramel-stuffed chocolate cookies! For the soft, gooey filling, I’ve had great success with Carmello’s and Rolo’s. Both are readily available and melt beautifully inside the cookie. If you’re feeling adventurous or want a different flavor profile, you could also experiment with other soft, individually wrapped caramels, or even a homemade salted caramel, just ensure it’s firm enough to handle and stuff.
• Baking Soda: A crucial leavening agent for these chewy chocolate cookies. Baking soda reacts with acidic ingredients (even slightly acidic Dutch-processed cocoa or other ingredients) to help the cookies spread and achieve that wonderfully soft, chewy texture. Always make sure your baking soda is fresh – replace it every 3-6 months, or test its freshness by mixing a tiny bit with vinegar; it should fizz vigorously.
• Unsalted Butter: Using unsalted butter gives you complete control over the salt content in your cookies. It’s vital that your butter is at room temperature – not melted, but softened enough that your finger leaves a slight indentation. Room temperature butter creams beautifully with sugar, incorporating air that contributes to the cookie’s tender texture.
• Vanilla Extract: Pure vanilla extract adds depth and warmth to the chocolate flavor, acting as a crucial background note that elevates the entire cookie. Just like butter, it’s best to use it at room temperature, though for extracts, it’s more about convenience than chemical reaction – but indeed, it would be odd to refrigerate!
• Granulated White Sugar: For this particular caramel stuffed chocolate cookie recipe, we’re sticking to granulated white sugar. This choice contributes to the specific chewiness and slight crispness around the edges, as opposed to brown sugar which would add more moisture and a different chew. (And yes, pretend Ron Weasley said, “Not brown sugar, not powdered sugar, you!” – a little baking magic for you!)

Step-by-Step Guide to Making Caramel Stuffed Chocolate Cookies

Now, let’s get into the fun part: making these incredible caramel stuffed chocolate cookies! This recipe is surprisingly easy to whip up and, as a bonus, it’s a NO-CHILL cookie recipe, meaning less waiting and more eating! Can you believe how quick and delightful they are? I’ve outlined the key steps below, but for a FULL list of precise instructions, quantities, and timing, make sure to check out the printable recipe card further down this page!

• Prepare Dry Ingredients: In a medium bowl, carefully sift together your all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt. Sifting helps to aerate the flour and ensures there are no lumps, leading to a smoother, more consistent cookie dough. Once sifted, whisk them briefly to combine evenly, then set this bowl aside.
• Cream Butter and Sugar: In the large bowl of your stand mixer, fitted with the paddle attachment (or using an electric hand mixer), cream together the softened unsalted butter and granulated sugar. Beat them together on medium speed for about 2-3 minutes until the mixture becomes light, fluffy, and pale in color. This process incorporates air, which is essential for the cookie’s texture.
• Incorporate Eggs and Extracts: Stop the mixer and scrape down the sides and bottom of the bowl to ensure all ingredients are well-mixed. Add one large egg and an additional egg yolk to the creamed butter and sugar. Mix on medium speed until thoroughly combined. The extra egg yolk contributes to a chewier, richer cookie. Next, add the pure vanilla extract and, if using, a touch of peppermint extract (a wonderful complement to chocolate and caramel!). Mix again on low speed until just incorporated.
• Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients into the wet mixture in the stand mixer bowl. Mix on the lowest speed possible, just until the dry ingredients are fully incorporated and no streaks of flour remain. Be careful not to overmix, as this can develop the gluten too much, resulting in tough cookies. Scrape down the sides of the bowl as needed to ensure everything is evenly blended.
• Portion and Flatten Dough: Using a 3-tablespoon cookie scoop, portion out equal amounts of cookie dough onto a parchment-lined baking sheet. For each portion, gently flatten it slightly in the palm of your hand to create a disc, ready for its caramel filling.
• Stuff with Caramel: Take one Rolo or Carmello candy (or two smaller ones if using Rolo) and press it firmly into the center of each flattened dough portion. The goal is to fully embed the caramel in the dough.
• Enclose the Caramel: Carefully wrap the chocolate cookie dough around the caramel candy, pinching the edges together until the caramel is completely enclosed. Roll the dough gently between your palms to form a smooth, round ball, ensuring there are no cracks where the caramel could escape during baking.
• Optional Sugar Roll: For an added visual appeal and a delightful texture, you can roll some of the formed cookie dough balls in granulated sugar. This creates a sparkling finish and a slight crunch on the outside. This step is entirely optional but highly recommended!
• Bake to Perfection: Preheat your oven to 350°F (175°C). Arrange the prepared cookie dough balls onto the parchment-lined baking sheets, leaving enough space between each cookie (about 2 inches) to allow for proper spreading. Bake for approximately 11-13 minutes. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft and gooey.
• Cool and Enjoy: Once baked, remove the baking sheets from the oven. Allow the caramel stuffed chocolate cookies to cool on the baking sheets for about 5 minutes. This crucial resting time allows them to set up slightly and prevents them from breaking when you move them. After 5 minutes, carefully transfer them to a wire rack to cool completely. These cookies are absolutely best served warm, when the caramel is perfectly molten!

Expert Baking Tips for Flawless Caramel Stuffed Chocolate Cookies

Achieving bakery-quality caramel stuffed chocolate cookies is easier than you think with these expert tips:

• Read the Recipe Thoroughly: Before you even start measuring, take a moment to review the entire caramel stuffed chocolate cookie recipe. Familiarize yourself with all the steps, ingredients, and necessary equipment. This ensures a smooth baking process and helps prevent any last-minute surprises or forgotten steps.
• Quality Ingredients Matter: For the best flavor and texture, always use fresh, high-quality ingredients. This includes fresh baking soda, rich Dutch-processed cocoa powder, and good quality butter. Freshness in leavening agents is key for proper rise and spread, and superior butter and chocolate will significantly enhance the taste of your dark chocolate cookies.
• Room Temperature is Key: Ensure ingredients like eggs and butter are at room temperature unless specified otherwise. Room temperature butter creams better with sugar, creating a lighter, fluffier dough, and room temperature eggs incorporate more evenly into the batter, preventing curdling.
• Preheat Your Oven Properly: Always preheat your oven to the specified temperature (350°F or 175°C) well in advance – ideally for at least 15-20 minutes before you plan to bake. An accurately preheated oven ensures that the cookies begin baking at the correct temperature, leading to even baking and the perfect texture for your caramel-filled cookies. Using an oven thermometer can help verify accuracy.
• Avoid Overmixing the Dough: Once you add the dry ingredients to the wet, mix the cookie dough only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dry cookies instead of the desired soft and chewy texture. A few streaks of flour are better than an overmixed dough.
• Watch Your Cookies Carefully: Oven temperatures can vary. Keep a close eye on your caramel stuffed chocolate cookies while they bake. They’re done when the edges are set and a beautiful dark chocolate color, but the centers still look slightly soft and puffed. If you bake them until the centers are firm, they will likely be dry. Slight underbaking often results in a chewier, more delightful cookie.
• Cooling is Crucial: After baking, let the cookies cool on the baking sheet for 5 minutes. This allows the hot caramel center to set slightly and the cookies to firm up, making them easier to transfer without breaking. Then, move them to a wire rack to cool completely. These caramel stuffed chocolate cookies are truly at their best when served warm, with the caramel still gooey and flowing!
• Don’t Skimp on the Caramel: When stuffing, ensure the caramel candy is completely enclosed by the dough. Any exposed caramel can melt out and burn on the baking sheet, creating a sticky mess and less gooey cookies.

Essential Tools for Making These Caramel Stuffed Chocolate Cookies

Having the right equipment makes baking these delightful caramel stuffed chocolate cookies even more enjoyable and efficient:

• Mixing Bowls: A set of various sizes is ideal for combining dry and wet ingredients separately, then bringing them together to form the perfect chocolate cookie dough.
• Rubber Spatula: Essential for scraping down the sides of the mixing bowl, ensuring all ingredients are thoroughly incorporated without overmixing. Also great for gently folding in chocolate chips.
• Sifter: To sift dry ingredients like flour and cocoa powder. This removes lumps and aerates the mixture, contributing to a lighter, more consistent cookie texture.
• Cookie Scoop: A 3-tablespoon cookie scoop ensures that all your caramel stuffed chocolate cookies are uniformly sized, which promotes even baking and a consistent presentation.
• Baking Sheets: Sturdy, light-colored baking sheets are best for even heat distribution, preventing the bottoms of your cookies from burning.
• Parchment Paper: Lining your baking sheets with parchment paper prevents sticking, ensures easy cleanup, and helps cookies bake more evenly by providing a non-stick, slightly insulated surface.
• Wire Cooling Rack: Essential for allowing air to circulate around the cookies as they cool, preventing them from becoming soggy on the bottom and ensuring they set up perfectly.
• Stand Mixer or Hand Mixer: A powerful mixer simplifies the process of creaming butter and sugar, as well as thoroughly combining the cookie dough, saving time and effort.
• Oven Mitts: For safe handling of hot baking trays, protecting your hands from the oven’s heat.

Storing and Freezing Your Caramel Stuffed Chocolate Cookies

To ensure your delicious caramel stuffed chocolate cookies remain fresh and enjoyable, proper storage is key. First, allow them to cool completely on a wire rack. This prevents condensation from building up, which can make your cookies soggy. Once fully cooled, transfer the cookies to an airtight container. For best results and to prevent them from sticking together, place a piece of parchment paper between each layer of cookies. Stored at room temperature, these cookies will maintain their optimal freshness, soft texture, and gooey caramel center for up to 3-4 days. They are perfect for preparing a few days in advance for an event!

Freezing Caramel Stuffed Chocolate Cookies for Later Enjoyment

These caramel stuffed chocolate cookies freeze beautifully, allowing you to enjoy them whenever a craving strikes or to prepare a batch for future events. To freeze them, follow these steps: First, ensure the cookies have completely cooled down on a wire rack. Next, arrange the cooled cookies in a single layer on a baking sheet and place them in the freezer for about 1-2 hours, or until they are firm. This step, known as flash freezing, prevents the cookies from sticking together when stored in bulk. Once firm, transfer the frozen cookies to a freezer-safe bag or an airtight container. Again, placing parchment paper between layers is recommended to prevent any sticking. You can freeze these delicious treats for up to 2-3 months. When you’re ready to enjoy them, simply thaw the cookies in the refrigerator overnight or at room temperature for a few hours. For an extra special treat, you can even warm them slightly in the microwave for a few seconds to bring back that wonderfully gooey caramel center!

Remember, if you love the recipe or have any questions, please LEAVE A 5-STAR REVIEW AND A COMMENT below! Follow me on Instagram, Pinterest, and TikTok. I share so many fun things and new recipes across all platforms!

Craving more sweet treats? Explore these other fantastic recipes:

• The Best Cinnamon Roll Gooey Butter Cake Recipe
• Easiest Cinnamon Roll Blondies
• White Chocolate Caramel Pretzel Cake
• The Best Ever Chocolate Salted Caramel Cake
• Coconut Caramel Cake with Pecan Buttercream

Recipe

Caramel Stuffed Chocolate Cookies

Molly Murphy

Soft and chewy dark chocolate cookies stuffed with a silky caramel. Half rolled in sugar, half are just plain!

5 from 1 vote

Print Recipe
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Servings

10
Cookies

Ingredients

• ½ cup butter softened
• ¾ cup granulated sugar
• 1 large egg cold or room temperature
• 1 egg yolk cold or room temperature
• 1 teaspoon pure vanilla extract
• 1 & ½ cups all-purpose flour spooned and leveled
• ½ cup Dutch-processed cocoa powder King Arthur recommended
• ½ teaspoon baking soda
• ½ teaspoon salt
• 10 rolo’s or Carmelo’s unwrapped

Instructions

For the cookies

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside, ensuring they are ready for the cookie dough.
• In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and noticeably pale in color. This process usually takes about 2-3 minutes on medium speed.
• Stop the mixer and thoroughly scrape down the bottom and sides of the bowl to ensure all butter and sugar are incorporated. Add the cold large egg and mix on medium speed for about 20 seconds, then add the additional egg yolk. Scrape down the sides once more, then add the pure vanilla extract. Mix on low speed just until everything is well combined.
• In a separate bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt. Gradually add this sifted dry mixture into the wet ingredients in the stand mixer bowl. Mix on the lowest speed, just until the dry ingredients disappear into the dough. Avoid overmixing to keep your cookies tender. Scrape the bottom and sides of the bowl again to confirm uniform mixing.
• Use a 3-tablespoon cookie scoop to portion out individual balls of dough. Take each scooped portion and gently flatten it slightly in the palm of your hand, creating a small disc.
• Carefully take one Carmello candy or two Rolo candies (unwrapped, of course) and firmly press it into the very center of each flattened dough disc.
• Gently bring the edges of the chocolate cookie dough up and around the caramel candy, carefully pinching and sealing the dough to ensure the caramel is completely enclosed and hidden within.
• Roll the caramel-stuffed dough in your hands to create a smooth, perfectly round ball. Double-check that there are absolutely no cracks or exposed caramel, as this could cause it to leak during baking.
• Place the formed cookie dough balls onto the prepared baking sheets, ensuring you leave ample space (about 2 inches) between each cookie to allow for proper spreading during the baking process.
• Repeat this stuffing and shaping process with the remaining cookie dough and caramel candies until all cookies are formed and neatly arranged on your baking sheets. You should be able to fit approximately 5 cookies on each standard sheet pan.
• Optional step: For an extra touch of sparkle and a slight textural crunch, I love to roll about half of my dough balls in granulated sugar before baking. This is not strictly necessary for flavor, but it adds a beautiful visual appeal and a delightful sugary crust!
• Before placing them in the oven, gently press down on each cookie dough ball with your palm to slightly flatten it. This gentle press helps them spread evenly. Bake the cookies in your preheated oven for 11-13 minutes. They are ready when the edges are set and firm, but the centers still appear soft and slightly underbaked. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. These caramel stuffed chocolate cookies are truly best served warm, when the caramel is perfectly gooey!

Nutrition

Calcium:
-2
mg

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