Description
Delight in these rich and gooey caramel stuffed chocolate cookies, combining a tender cocoa cookie exterior with a luscious caramel center and melting bursts of white and semisweet chocolate chips inside. Perfectly balanced with a hint of vanilla and a soft texture, these cookies make an irresistible treat for any occasion.
Ingredients
Dry Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup cocoa powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup salted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Sugars
- ¾ cup granulated sugar
- ¾ cup brown sugar
Chocolate & Caramel
- ½ cup white chocolate chips
- ½ cup semisweet chocolate chunks
- 20 caramel squares
Instructions
- Preheat: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease two baking sheets or line them with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the all purpose flour, cocoa powder, baking soda, baking powder, and salt until evenly mixed.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed butter mixture, then add the vanilla extract, mixing until well combined.
- Incorporate Dry Ingredients and Milk: Alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
- Form Cookie Dough: Fold in the white chocolate chips and semisweet chocolate chunks evenly into the dough to distribute the chocolates.
- Scoop Dough and Add Caramel: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them approximately 4 inches apart. Place one caramel square in the center of each dough portion, then cover the caramel with another tablespoonful of dough, pressing the edges gently to enclose the caramel completely.
- Bake: Bake in the preheated oven for 10 to 13 minutes, or until the cookies are set and edges are firm but centers still appear slightly soft.
- Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring to a wire rack to cool completely. This ensures the caramel inside sets slightly and avoids breaking.
Notes
- Use soft, room temperature butter for easier creaming and better cookie texture.
- Ensure the caramel squares are fully enclosed to prevent them from melting out during baking.
- Allowance to adjust baking time according to your oven’s performance is recommended; cookies should not be overbaked.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For extra flair, sprinkle a pinch of sea salt on top before baking to enhance the caramel flavor.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
