Chocolate Caramel Cookies
These Chocolate Caramel Cookies - or more accurately, Caramel Stuffed Double Chocolate Chip Cookies - are a cookie that I crave regularly.
Servings: 18 cookies
Calories: 250kcal
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
Serving: 1cookie | Calories: 250kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 200mg | Potassium: 231mg | Fiber: 4g | Sugar: 21g | Vitamin A: 182IU | Vitamin C: 0.04mg | Calcium: 43mg | Iron: 2mg