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These Chocolate Caramel Cookies – or more accurately, Caramel Stuffed Double Chocolate Chip Cookies – are a cookie that I crave every single time I see these photos.
They are legitimately mouthwatering. As much as I love every single cookie recipe on this website, there are a few that are extra special for me.
Chocolate Caramel Cookies
That warm caramel is everything! Trust me when I tell you these cookies are even more impressive in person with their gooey caramel and melting chocolate wrapped up in a chewy cookie that is perfectly crisp on the edges.
They are best when served warm, but I loved them the next day, and the next, and even frozen, straight from the freezer.
I’ll admit that food bloggers are often guilty of claiming every other recipe they post is their absolute favorite or labeling so many things “the very best.”
I’m guilty of this myself, as some recipes are so good I can’t help myself. (Raspberry Cream Cheese Sweet Rolls, Brownies, or Monster Cookie Bars to name a couple!)
And who can resist buttery, crispy butterscotch chocolate chip cookies triple-loaded with chocolate chips and oatmeal? They are perfect for snacking or sharing.
These caramel chocolate cookies though? Oh baby, they deserve that “best” labeling. These cookies are guaranteed to make you stop and say, “WOW.”
Caramel Chocolate Chip Cookies
These chocolate caramel cookies are one of those recipes I could go on and on about how good they are.
They’re thick and soft, packed with as many chocolate chips as the dough can hold, and stuffed with soft melted caramel – assuming you’re eating them warm.
Warm from the oven is definitely the best way to enjoy these. However, if you find that a few snuck by and cooled down before you could eat them, don’t stress it.
Just pop the cookies in the microwave for a few seconds to warm them up and soften the caramel again.
Chocolate Chip Caramel Cookies
Oh, and the secret to making them extra pretty, is to press a few additional chocolate chips on the top of the warm cookies as soon as they come out of the oven.
Other than stuffing the cookie dough balls with caramel, this is a pretty standard cookie recipe. Basic cookie ingredients combined in a traditional order with a bit of chilling time.
This recipe requires that chill time though, so don’t skip it. The cold, firm dough is what keeps them from spreading too much when filled with caramel.
Chocolate Caramel Cookies Recipe
- Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Whisk together the flour, cocoa powder, baking soda, salt and cornstarch.
- Stir the dry ingredients into the wet ingredients. Gently stir in the chocolate chips. Chill the dough for at least 3 hours.
- Preheat the oven to 350°F. Roll tablespoons of the dough around the caramel candies. Chill for at least 20 more minutes to firm them up.
- Bake for 9-11 minutes or until set. Do not overbake the cookies. They should look slightly doughy when they are taken out of the oven.
- Allow the cookies to cool on the cookie sheet for a few minutes and then transfer them to a wire rack to cool completely.
Caramel Stuffed Cookies
These cookies would be perfect for an afternoon snack, a midnight snack with milk, as a gift for neighbors or even on a Christmas cookie tray.
They’re pretty much the answer to everyone’s cookie dreams.
You might also want to try the Caramel Stuffed Snickerdoodles from Yellow Bliss Road or the Caramel Stuffed Nutella Cookies from The Recipe Critic.
If you just can’t get enough caramel-stuffed cookies, these Caramel Stuffed Pretzel Cookies are a salty-sweet combination that no one can resist.
Chocolate Caramel Cookies
Ingredients
- ½ cup butter softened
- ¾ cup brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup, plus 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon corn starch
- 1½ cups semi sweet chocolate chips
- 18 soft caramel candies (I used Werther's Original Soft Caramels cut in half)
Instructions
- Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Whisk together the flour, cocoa powder, baking soda, salt and cornstarch.
- Stir the dry ingredients into the wet ingredients. Gently stir in the chocolate chips. Chill the dough for at least 3 hours.
- Preheat the oven to 350°F. Roll tablespoons of the dough around the caramel candies. Chill for at least 20 more minutes to firm them up.
- Bake for 9-11 minutes or until set. Do not overbake the cookies. They should look slightly doughy when they are taken out of the oven.
- Allow the cookies to cool on the cookie sheet for a few minutes and then transfer them to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 11/13/16 – recipe notes and photos updated 11/23/23}
Hi,
Me again, is it brown sugar you use? or that golden coloured sugar?
Here in the states, it’s called brown sugar or light brown sugar.
Hi,
I just spotted your double chocolate caramel cookie reciept , can’t wait to try these.
I have one question, I don’t quite understand what you mean by “Roll tablespoons of the dough around the caramel candies”. would’t the candy then sit on the cookie sheet?. If you could help me out with this it would certainly help me out, as I’m a newbie to baking…Lol
You’ll want to fully surround the caramel with the cookie dough.