Ingredients
All purpose flour: gives the cookies structure Look for unbleached flour for best texture
Natural unsweetened cocoa powder: delivers deep chocolate flavor Dutch process is not needed but use a good quality for the richest taste
Baking soda: keeps the cookies tender with a light chew
Salt: heightens both chocolate and caramel flavors Fine sea salt works well
Unsalted butter: ensures soft texture and rounded flavor Always use room temperature for easy mixing
Light brown sugar: brings a touch of caramel undertone to the dough Choose fresh for a moister cookie
Granulated sugar: balances the cocoa bitter notes and gives a soft crunch
Large egg: helps everything hold together Room temperature is a must for best blending
Vanilla extract: smooths the cocoa and brings everything together Pure extract if you can find it
Caramels: are the filling star Choose soft chew caramels that melt easily or try homemade for an extra touch
Sea salt on top: optional but delivers that classic salty sweet finish Flaky is best
Step-by-Step Instructions
Make the Dough:
In a medium bowl whisk together the flour cocoa powder baking soda and salt Set aside to ensure all the dry ingredients are evenly distributed
Cream the Butter and Sugars:
In a mixing bowl beat the room temperature butter with the brown and granulated sugars for two to three minutes This builds the soft texture you want for every cookie
Mix In Egg and Vanilla:
Add the egg and vanilla to the creamed butter and sugars Mix until completely combined so your dough stays even and moist
Add the Dry Ingredients:
Slowly add your bowl of dry ingredients to the wet mixture Stir just until everything comes together and no pockets of flour remain Overmixing at this point would make the cookies tough
Prepare the Caramels and Shape:
Unwrap your caramels and roll them into compact balls if they are not already shaped Take a tablespoon of dough flatten it slightly place the caramel in the center cover with another tablespoon of dough and seal the caramel completely inside
Arrange and Bake:
Place each stuffed dough ball onto your lined baking sheet leaving room for spreading If you like sprinkle a little sea salt over the top Bake at 350°F or 176°C for eight to ten minutes The edges should look set and the center just barely baked for that gooey core
Cool and Serve:
Let the cookies cool on the baking sheet for five to seven minutes before transferring to a rack This helps them keep their shape Serve warm for gooey caramel or reheat for ten seconds later to recapture the magic
Caramel Stuffed Chocolate Cookies.
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Caramel Stuffed Chocolate Cookies. | lilicooks.com
You Must Know
High in feel good chocolate and caramel flavor perfect for celebrations
Stay soft for days if stored well so you can make ahead
Customize with different caramels like salted or chocolate dipped
The caramel in these cookies is my favorite because it bursts with rich flavor right in the center My niece calls them treasure cookies since every bite is a sweet surprise I still remember her smile the first time she discovered the gooey inside
Storage tips
Let cookies cool completely before storing so condensation does not make them soggy Store in an airtight container at room temperature for four to five days
To freeze wrap individually in plastic or wax paper and keep in a zip top bag Warm in the microwave for a just baked feel whenever you crave a treat
Ingredient substitutions
Swap out store bought caramels for homemade or soft caramel candies
Use a good dairy free butter and egg replacer for a vegan version
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Ezoic
If you like a richer chocolate flavor add chopped dark chocolate to the dough or swap half the cocoa for Dutch process
Serving suggestions
These cookies shine warm from the oven with a scoop of vanilla ice cream
Crush a few for the perfect topping on chocolate pudding or layer in a dessert parfait
Wrap and tie with twine for homemade gifts during holidays or special events
A close up of a chocolate cookie with caramel drizzled on top.
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A close up of a chocolate cookie with caramel drizzled on top. | lilicooks.com
Cultural and historical context
Chocolate and caramel are a classic pairing in American and European sweets The tradition of stuffed cookies goes back to recipes that celebrated harvest times when caramel was a precious treat Filling cookies makes them extra special and always feels like a celebration
Pro Tips
Carefully seal the dough around the caramel so it stays inside during baking
Let cookies rest on the baking sheet before moving for the best gooey result
Test your first batch with different bake times to land on your personal favorite level of doneness
Recipe FAQs
→ How do I keep the caramel centers gooey?
Serve the cookies slightly warm or reheat briefly in a microwave to restore the caramel’s gooey texture.
→ Can I use homemade caramel instead of store-bought?
Yes, homemade caramel can be used—just chill and shape into small balls for easy stuffing.
→ What type of cocoa powder is best for the dough?
Natural unsweetened cocoa powder is recommended for a rich, classic chocolate flavor.
