These deep dark rich chocolate cookies have a surprise caramel filling! They’re easy to make with the use of store-bought caramels. Just roll the dough, insert the caramel, re-roll so the caramel is covered, and bake! The recipe does call for Dutch-processed cocoa. If you’re not familiar with Dutch-processed cocoa, I have a section about talking about it, as well as substituting out regular natural cocoa if you want.
Course Dessert, Snack
Cuisine American
Keyword caramel, chocolate, cookies
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Servings 30cookies
Calories 212kcal
Author Irvin
Ingredients
1cupunsalted butter225 g or 2 sticks
1cupwhite granulated sugar200 g
1cuppacked dark brown sugar220 g
1 1/2teaspoonvanilla extract
1teaspoonbaking powder
1/2teaspoonkosher salt
2large eggs
3/4cupDutch-process cocoaHershey’s Special Dark cocoa works, 65 g
2 1/2cupsall-purpose flour350 g
To finish
15store-bought caramel candiesI used Kraft Caramels
Flaky sea saltlike Maldon, Sel Gris or Diamond Crystal brand Kosher salt
Instructions
Preheat the oven to 350°F. Line a baking sheet with a silicon baking mat or parchment paper.
Cut the butter into 1/2-inch chunks. Place in the bowl of a stand mixer fitted with a paddle attachment. Add both sugars, vanilla extract, baking powder and salt. Mix until a uniform colored paste forms and clings to the side of the bowl.
Add the eggs, one at a time, scraping down the side of the bowl between additions. Sift the cocoa into the bowl and beat in.
Add the flour and mix until a dough forms and all the dry ingredients are absorbed.
Unwrap the caramel candies and cut them in half.
Lightly wet your hands (this will keep the dough from sticking to it). Roll out a heaping tablespoon of the dough into a ball roughly 1-inch in diameter.
Push one of the caramel candy halves into the center of the dough and roll the dough in your hands to “enclose” the caramel inside.
Place on the baking pan, sprinkle with a pinch of sea salt and repeat with the remaining dough, placing the cookies about 2 inches apart from each other.
Bake in the oven 10 to 11 minutes or until the top of the cookie looks dry and set. Let cool on the pan for 5 minutes before moving the cookie to a wire rack to cool more. Serve warm!