Chocolate Caramel Cookies

No one can resist these chocolate caramel cookies!

By Taylor Murray and Samantha MacAvoyPublished: Jul 29, 2021

2 Ratings

mike garten

Yields:

Total Time:

2 hrs 15 mins

Cal/Serv:

220

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The secret to these surprisingly simple chocolate caramel cookies? Store-bought soft caramels! Just wrap one of the caramels in each ball of double-chocolate dough, top it off with flaky sea salt and bake until the cookies are warm, gooey and absolutely irresistible. The crisp, chocolatey exterior gives way to a sticky-sweet center, while the pinch of salt on top provides the perfect balance.

These cocoa-based cookies loaded with chopped bittersweet chocolate make the perfect chocolate dessert or fun baking recipe to tackle with the family. Bring them to your kid’s next bake sale and watch ‘em disappear or serve them as a delicious fall dessert to end any dinner party—they’ll wow your guests! To switch things up, you can stuff these with Rolos, peanut butter cups, or any other soft candy or treat. Turn it into an activity by setting out bowls of sweets and letting everyone build their own cookie (homemade nutella-stuffed cookie, anyone?). Edible crafts are always the most fun!

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Ingredients

2 cups
all-purpose flour
1 1/3 cups
unsweetened cocoa powder
2 tsp.
baking soda
1/4 tsp.
kosher salt
1 cup
(2 sticks) unsalted butter, at room temperature
1/2 cup
granulated sugar
1 1/2 cups
packed light brown sugar
2
large eggs, at room temp
2 tsp.
pure vanilla extract
1/4 cup
buttermilk
12 oz.
bittersweet chocolate, coarsely chopped (about 2 cups)
36
soft caramels
Flaky sea salt, for topping

Directions

1. Step 1Line baking sheet with parchment paper. In a medium bowl, sift together flour, cocoa powder, baking soda and kosher salt, then whisk to combine; set aside.
2. Step 2In a large bowl, using an electric mixer, beat butter and sugars on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low and mix in eggs 1 at a time, then add vanilla.
3. Step 3Add flour mixture in 2 parts, alternating with buttermilk and beating just until incorporated.
4. Step 4Fold in chocolate chunks by hand, then refrigerate at least 30 minutes.
5. Step 5Scoop dough into balls (2 tablespoons each) and place on prepared sheet; refrigerate while preparing caramels. With the back of a spoon, flatten each caramel into 3/4-inch-wide disk. Flatten each ball of cookie dough into disk and wrap around flattened caramel; return to baking sheet and refrigerate.
6. Step 6Heat oven to 350°F. Line 2 baking sheets with parchment and arrange chilled cookies on sheets, spacing 2 inches apart. Sprinkle with flaky salt and bake, rotating positions of pans halfway through, until set around edges, 10 to 12 minutes. Let cool on sheets 5 minutes before transferring to a wire rack to cool completely.