Caramel chocolate chip cookies, or more accurately named Salted Caramel Stuffed Double Chocolate Cookies are a decadent and delicious cookie that is sure to be a hit with your guests. They are made from the most scrumptious chocolate dough, filled with caramel, and my mouth is watering just thinking about these!
Salted Caramel Stuffed Double Chocolate Cookies
Chocolate, Caramel, chocolate chips, and a bit of salt, my mouth is watering just thinking of amazing salted caramel chocolate cookies. I have made these salted caramel stuffed cookies for years and they have always been a huge hit. Soft chocolate cookie dough that is loaded with chocolate chips and then stuffed with soft caramel, and when they are done baking a little sprinkle of salt, there is really no better cookie.
These caramel stuffed chocolate chip cookies are loaded with chocolate – chocolate cookie dough and chocolate chips for a rich chocolate cookie. Then stuffed with a soft caramel that is melty and gooey when you take a bit – if you serve them warm which I highly suggest.
Caramel Dessert Recipes
- Salted Caramel Cupcakes
- Salted Caramel Frappuccino
- Caramel Chocolate Fudge
- Turtle Cupcakes
- Caramel Hot Chocolate
I personally love these caramel stuffed cookies right after they have cooled for a few minutes out of the oven. But they are amazing days later too. To make them warm and the caramel gooey again just pop them in the microwave for a few seconds.
I know these stuffed chocolate cookies sound like they will be difficult, but they aren’t. You need just one bowl and a few utensils and baking sheets to make these Chocolate Caramel Cookies. But I will warn you, once you make them and share them everyone is going to want you to keep making them!
How long with Chocolate caramel cookies last?
These cookies will keep fresh for 2-3 days if stored in an airtight container. You can keep them fresh for up to a week by storing them in the fridge, but they will harden up a bit and you will need to leave them out on the counter or pop them in the microwave to warm them up before eating them.
Can I Freeze these cookies?
Yes! Store the chocolate cookies in a freezer bag or an airtight container and they will keep for up to 5 months.
Variations of this recipe
Change up the candy. I use caramels, but one time I was short on soft caramels and used Milk Duds and they were amazing. You can also use salted caramels for a bit more salty flavor.
Add more chips. You can add caramel chips or more chocolate chips on top of the cookies right when they come out of the oven to give them a prettier look.
Tips for Making this Recipe
Do NOT over bake the cookies. 14 minutes is the max amount of time that you want to cook the cookies in the oven. They will still look raw in the middle but the remanding heat from the cookie sheet will finish cooking them.
Measure Exacts. I know some may thing this goes with out saying but when you are baking chocolate chip cookies it is VERY important to be sure to follow the ingredient measurement exactly.
Space out the cookies when you put them on the baking sheet. It is important that you leave room on the baking sheet between the cookies when you put them on the tray.
My BEST Cookie tip for making cookies is to get a cookie scoop – seriously it makes scooping the cookie dough so much easier and then you end up with that perfect cookie shape!
Salted Caramel Stuffed Double Chocolate Cookies Ingredients
- 1 cup cold, unsalted butter, cubed
- 1 ¼ cup sugar
- 2 large eggs
- ½ cup dark cocoa powder
- 2¼ cups all-purpose flour
- ¼ teaspoon coarse salt
- 1 teaspoon baking powder
- 2 cups chocolate chips
- 58 soft caramel candies
- sea salt
How to Make Salted Caramel Stuffed Double Chocolate Cookies
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.
In the bowl of a stand mixer (or use an electric mixer and a large bowl), add the butter and sugar. Cream them together on medium-high speed until light and fluffy. Will take 2-3 minutes.
Add in the eggs one at a time, scraping down the sides of the bowl as needed while the mixer continues to mix on low speed.
Add in the cocoa powder until well blended.
Next, add the flour, salt, and baking powder to the bowl and mix at low speed just until incorporated.
Remove the bowl from the mixer stand if using a stand mixer and then add in the chocolate chips and gently stir with a rubber spatula just until they are mixed in.
Scoop out a tablespoon of dough and roll it into a ball.
Press your thumb in the middle, insert a caramel and cover the dough back around it. Place on your sheet pan so they are evenly spaced out.
Bake 12-15 minutes. Sprinkle with sea salt as soon as you pull them out of the oven.
Let them cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.
Easy Cookie Recipes
- Soft Chocolate chip cookies
- Coconut Chocolate Chip Cookies
- Bakery Style chocolate chip cookies
- No Spread Sugar Cookies
- Chocolate Crackle Cookies
Want delicious cookies that come out perfect every time? Check out some of our favorite tools to make super easy cookies with fun decorations!
Salted Caramel Double Chocolate Cookies
Ingredients
- 1 cup cold, unsalted butter cubed
- 1 ¼ cup sugar
- 2 large eggs
- ½ cup dark cocoa powder
- 2 ¼ cups all-purpose flour
- ¼ tsp. coarse salt
- 1 tsp. baking powder
- 2 cups chocolate chips
- 58 caramel candies
- sea salt
Instructions
- Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer (or use an electric mixer and a large bowl), add the butter and sugar. Cream them together on medium-high speed until light and fluffy. Will take 2-3 minutes.
- Add in the eggs one at a time, scraping down the sides of the bowl as needed while the mixer continues to mix on low speed.
- Add in the cocoa powder until well blended.
- Next, add the flour, salt, and baking powder to the bowl and mix at low speed just until incorporated.
- Remove the bowl from the mixer stand if using a stand mixer and then add in the chocolate chips and gently stir with a rubber spatula just until they are mixed in.
- Scoop out a tablespoon of dough and roll it into a ball. Press your thumb in the middle, insert a caramel and cover the dough back around it. Place on your sheet pan so they are evenly spaced out.
- Bake 12-15 minutes. Sprinkle with sea salt as soon as you pull them out of the oven.
- Let them cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.
Comments & Reviews
Kalisha says
These cookies are perfect to make ahead and freeze. I popped one in the kiddos lunchbox and they were nice and soft by lunchtime. Will definitely make another batch!