Description
Soft, chewy, and loaded with rich chocolate flavor, these Chocolate Caramel Cookies feature gooey caramel centers wrapped in a decadent double chocolate dough. A sprinkle of flaky sea salt adds the perfect finishing touch!
Ingredients
Units
Scale
- Dry Ingredients:
- 2 cups (285 g) all-purpose flour
- 1 1/3 cups (150 g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- Wet Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (115 g) granulated sugar
- 1 1/2 cups (300 g) light brown sugar, lightly packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 ml) buttermilk or plain yogurt
- Mix-Ins & Filling:
- 12 oz (340 g) semi-sweet chocolate bar, chopped into chunks
- 28 soft caramels (such as Kraft or Werther’s)
- Flaky sea salt, for topping
Instructions
- Prepare the Dough: In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Cream Butter & Sugar: Using a stand mixer or hand mixer, beat the butter, granulated sugar, and brown sugar until smooth and creamy (about 2 minutes).
- Incorporate Wet Ingredients: Add eggs and vanilla extract, beating for another minute.
- Combine Dry & Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the buttermilk or yogurt.
- Add Chocolate Chunks: Fold in chopped chocolate chunks, cover the bowl, and chill the dough for 30 minutes.
- Shape the Cookies: Scoop out medium-sized dough balls, flatten them into disks, and wrap each one around a caramel. Chill again for 15 minutes.
- Bake: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Place chilled cookies 2 inches apart and bake for 10–12 minutes, rotating the pan halfway through.
- Finish: Sprinkle with flaky sea salt immediately after removing from the oven. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough twice helps keep the cookies thick and prevents spreading.
- Swap soft caramels for homemade caramel filling for an extra gourmet touch.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7 g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg