Quick and easy stuffed chocolate caramel cookies recipe, homemade with simple ingredients. Soft, moist, fudgy, bakery style, loaded with chocolate chips.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from CakeWhiz
These cookies are a hit with everyone, anytime I make them. There is nothing like biting into a cookie and having a warm gooey center ooze out. They are great as a homemade gift for Christmas holidays or you can just make a batch to enjoy as dessert or snack. They also make a great addition to Homemade Christmas Cookie Boxes. The combo of chocolate and caramel just can't be beat, so take a look at these Caramel Brownies, Chocolate Caramel Cake, and Salted Caramel Chocolate Chip Cookies to add to your holiday baking list.
Jump to:
Key ingredients
- Butter- Using unsalted is best for cookies.
- Sugars- You will need brown and granulated for this recipe.
- Egg- Use large at room temperature.
- Vanilla extract- Brings in a warm aroma and flavor.
- Flour- I like to use the regular all-purpose for this.
- Cocoa powder- The key player for making delicious chocolate.
- Baking soda- This acts as a rising agent.
- Salt- A perfect pairing to balance the sweet chocolate and caramel.
- Chocolate chips- More chocolate for ooey gooey goodness.
- Caramel- I used 12 of the soft, individually wrapped ones.
Variations
- Salted caramel cookies- Add a pinch of sea salt to the caramel inside the dough for the perfect salty and sweet combination.
- Add dried fruit– Such as cranberries or dried cherries.
- Add chopped nuts– Such as pecans, walnuts, cashews, almonds, pistachios, or peanuts.
- Add shredded coconut– For added texture and sweetness.
- Use a Rolo- In the center, instead of a caramel, for even more chocolate flavor.
- Add a drizzle to the top- Such as a warmed nut butter or Powdered Sugar Glaze {Vanilla Cake Glaze}.
- Try other chips- Such as dark or white chocolate, peanut butter, or even butterscotch chips.
- Try other extracts- Such as maple, bourbon, or caramel.
- Make sandwich cookies- By using two cookies stuffed with frostings like this Caramel Frosting or Homemade Whipped Cream. You can even make ice cream sandwiches.
- Toss some nuts- Into the batter or on top. You can try peanuts, cashews, walnuts, or pecans.
How to make easy stuffed chocolate caramel cookies recipe from scratch?
- Cream together- Butter, brown sugar and granulated sugar.
- Mix in- Eggs and vanilla.
- Add dry ingredients- Including flour, cocoa powder, baking soda and salt.
- Stir in chocolate chips- Then let chill in the fridge.
- Roll into small balls- Then add caramel in the center and envelop in cookie dough.
- Place on prepared tray - Bake until edges are firm, cool and enjoy.
Tips and techniques
- Line the tray with parchment paper– Because this prevents the cookies from sticking to the tray and breaking when you try to remove them.
- Must chill dough– Because that makes the cookie dough easier to handle by making it less sticky. It also allows the cookies to hold their round shape and not flatten too much during baking.
- Drizzles can only be added once the cookies are cool– Because otherwise they will melt and slide right off the cookies.
- Don’t over mix dough– Because this will make your cookies tough instead of soft and chewy.
- How will I know the cookies are done? Use a spatula to gently touch the sides of the cookies. If they are firm, then they are ready. The centers should be slightly soft.
- Use unsalted butter- To prevent the cookies from becoming too salty.
- Don’t remove cookies from the tray immediately upon removing them from the oven– Let them cool on the tray. The residual heat from the pan continues baking them to perfection. Also, removing them while too hot will cause them to break because they are not fully set.
- Use soft caramels- I used store bought individually packaged chewy caramel candies. Make sure to buy the chewy/softer kind and not hard candies that people normally suck on.
- Make sure to properly seal the dough- Otherwise you will get filling leaking out of the cookies.
Recipe FAQs
This can happen if there is not enough flour in the batter. Make sure to measure accurately to ensure that there is the correct amount of flour to hold the cookies together. Chilling and rolling the dough into balls will also help to ensure that the cookies do not spread too much and become flat while baking.
This usually means the cookies are over baked, or it could be from improper measuring of ingredients. There are different methods to soften hard cookies. You can microwave the cookies with a wet paper towel or you can store them in a cookie jar with a slice of bread, which is my favorite method. Simply, put a slice of bread in a cookie jar with the cookies overnight. By morning, the slice of bread will be hard, having transferred its moisture to the cookies and the cookies will be soft again.
The caramel stays liquefied in the cookie while warm, and will become a little more chewy as the cookie cools. It will only truly harden if the cookies become too cold.
Storage
- Make ahead- These can be made up to 5 days in advance if kept in a container in the fridge. You can also make them up to 1 month before serving if placed in a sealed container in the freezer. Then just thaw and enjoy.
- Room temperature- In a cookie jar or sealed container for up to 3 days.
- Refrigerate- Place in a sealed container for up to 5 days. You may want to heat them up a little in the microwave to soften the caramel when you eat them again.
- Freeze- In a freezer safe bag or container for up to 1 month. Reheat in the microwave to enjoy them again.
More caramel desserts
- Homemade Caramel Corn {Caramel Popcorn}
- Caramel Frosting {3 Ingredients}
- Caramel Snickerdoodle Cookies
- Caramel Pecan Sticky Buns
- Easy Chocolate Caramel (Salted)
Recipe
Easy Chocolate Caramel Cookies (Stuffed)
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from CakeWhiz
Ingredients
- ½ cup Butter +2 tablespoon butter, Unsalted, Room temperature
- ¾ cup Brown sugar
- ¼ cup Granulated sugar
- 1 Egg Large, Room temperature
- 2 teaspoon Vanilla extract
- 1 cup All-purpose flour
- ⅔ cup Cocoa powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Chocolate chips Semisweet
- 12 Caramels
Instructions
- In a large mixing bowl, cream together butter, brown sugar, granulated sugar until light and fluffy.
- Add egg, vanilla extract and mix until smooth.
- Add flour, cocoa powder, baking soda, salt and mix until just combined.
- Stir in chocolate chips.
- Chill for 2-3 hours so that it's easier to handle.
- Scoop out small portions of the dough and roll into small balls. Flatten them and place a caramel in the center. Fold cookie dough around it into a ball.
- Place cookie balls on a baking tray, lined with parchment paper.
- Bake at 350 degrees F for 10 -12 minutes or until edges are firm.
- Let them cool and then, remove from pan. Enjoy!
Notes
- You must use unsalted butter.
- Line your baking tray with parchment paper to prevent cookies from sticking to pan.
- Don't forget to chill the dough. It's important because it keeps the dough from being too sticky and makes it easier to handle.
- All ingredients must be at room temperature.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container at room temperature for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Natalie
I love chocolate and caramel together! These cookies look so decadent and yummy!