Salted Caramel Stuffed Chocolate Cookies
These salted caramel stuffed chocolate cookies feature a soft, fudgy chocolate cookie with a gooey salted caramel center, sprinkled with flaky sea salt for a perfect sweet and salty treat.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 45 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (280g) all-purpose flour (or almond flour for gluten-free)
- 1/3 cup (30g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (170g) semi-sweet chocolate chips or chunks
- About 20 soft caramel squares, cut in halves or thirds
- Flaky sea salt for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a mixing bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until light and fluffy, about 3 to 5 minutes using a mixer on medium speed.
- Beat in 2 large eggs one at a time, then stir in 2 teaspoons pure vanilla extract until combined.
- In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
- Gradually add the dry mix to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Fold in 1 cup semi-sweet chocolate chips with a spatula.
- Cut about 20 soft caramel squares in half or thirds to create small pieces.
- Using a cookie scoop or spoon, portion about 2 tablespoons (30g) of dough. Flatten slightly, place a caramel piece in the center, and wrap the dough around it, sealing completely. Roll into a smooth ball.
- Place the stuffed dough balls on a tray and chill in the fridge for at least 30 minutes.
- Arrange dough balls about 2 inches apart on prepared baking sheets. Sprinkle a tiny pinch of flaky sea salt on top of each cookie.
- Bake for 12 to 14 minutes, until edges look set but centers are still soft. Cookies will firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill dough balls for at least 30 minutes to prevent caramel leakage. Seal caramel pieces tightly in dough. Use soft caramel squares for best melting. Sprinkle flaky sea salt on top for flavor contrast. For vegan version, use vegan butter, flax eggs, and dairy-free caramel candies. Freeze dough balls for later baking, adding a couple of minutes to baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 235
- Sugar: 18
- Fat: 12
- Carbohydrates: 30
- Protein: 2
Keywords: salted caramel cookies, chocolate cookies, stuffed cookies, homemade dessert, easy cookie recipe, caramel stuffed cookies, fudgy chocolate cookies