Name: Chocolate Caramel Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; ½ cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 2 ¼ cups all-purpose flour; ½ cup unsweetened cocoa powder; 1 tsp baking soda; ½ tsp salt; 20–24 soft caramel candies (unwrapped); 1 cup semi-sweet chocolate chips (optional); Sea salt flakes for topping (optional)

Jump to Recipe·Print Recipe

Short Description

Chocolate Caramel Cookies are the ultimate indulgence for any dessert lover. With a rich chocolate cookie dough wrapped around a soft, gooey caramel center, every bite delivers a perfect balance of deep cocoa flavor and melted sweetness. These cookies are irresistibly soft and chewy, making them ideal for pairing with a glass of milk or a hot cup of coffee.

Why You’ll Love This Recipe

Rich chocolate flavor with a luscious caramel center
Soft and chewy texture that stays fresh for days
Simple ingredients and easy-to-follow instructions
Optional sea salt topping adds a delightful contrast
Great for gifting, parties, or satisfying a personal craving
Kid-friendly and freezer-friendly
Can be made with or without chocolate chips
Perfect balance of sweet and salty
Customizable with different candy centers
Delicious both warm and at room temperature

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
20–24 soft caramel candies (unwrapped)
1 cup semi-sweet chocolate chips (optional)
Sea salt flakes for topping (optional)

Directions

1. Preheat the oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Make the dough:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla extract, beating until well combined.

3. Add the dry ingredients:
Stir in the flour, cocoa powder, baking soda, and salt until a soft dough forms. Fold in chocolate chips if using.

4. Shape the cookies:
Scoop about 1 ½ tablespoons of dough and flatten it slightly in your hand. Place a caramel candy in the center and wrap the dough around it, sealing completely. Roll into a smooth ball.

5. Bake:
Arrange the cookie dough balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the centers remain soft.

6. Cool and finish:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with sea salt flakes if desired. Serve warm or store once cooled.

Servings and timing

Servings: 20–24 cookies
Prep Time: 15 minutes
Baking Time: 12 minutes
Total Time: 27 minutes
Estimated Calories: ~220 kcal per cookie

Variations

Salted Caramel: Add a pinch of sea salt directly into the dough for an extra salty-sweet experience.
Double Chocolate: Use dark chocolate chunks instead of chocolate chips for an intense chocolate hit.
Nutty Twist: Mix in chopped pecans or walnuts for crunch.
Mocha Version: Add 1 tsp of instant coffee to the dough for a mocha flavor.
Spiced Chocolate: Add a pinch of cinnamon or cayenne pepper for a hint of spice.
Stuff with Other Candies: Substitute caramel with peanut butter cups or chocolate truffles.
Mini Cookies: Use mini caramel bits and smaller dough portions for bite-sized cookies.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.

Storage/Reheating

Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing (Baked): Freeze baked cookies in a single layer, then transfer to a freezer-safe bag. Reheat in the microwave for 10–15 seconds.
Freezing (Unbaked): Freeze shaped dough balls before baking. Bake from frozen, adding 1–2 minutes to the time.
Reheating: Reheat in the microwave for a soft, gooey center or enjoy at room temperature.

FAQs

Can I use homemade caramel instead of store-bought candies?

Yes, just ensure it’s firm enough to handle and won’t melt too quickly during baking.

Why are my cookies spreading too much?

Your butter may have been too soft or melted. Chill the dough for 20 minutes before baking if needed.

Can I freeze the dough for later use?

Yes, shape the dough with the caramel centers and freeze. Bake directly from frozen when ready.

What type of cocoa powder should I use?

Unsweetened natural cocoa powder is best for this recipe. Dutch-processed may change the flavor and texture.

Do I have to use chocolate chips?

No, they are optional. The cookies are rich enough without them, but they add extra chocolate flavor.

How do I prevent the caramel from leaking out?

Make sure the caramel is fully enclosed within the dough and sealed well before baking.

Can I make these cookies smaller or larger?

Yes. Adjust baking time accordingly—shorten for smaller cookies, and increase for larger ones.

Chocolate Caramel Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Olivia
Total Time: 35 minutes
Yield: 20–24 cookies

Print Recipe

Description

These Chocolate Caramel Cookies are rich, chewy, and stuffed with gooey caramel centers—perfect for chocolate lovers. With a deep cocoa flavor and melty caramel in every bite, they’re a decadent dessert that pairs beautifully with milk or coffee.

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the dough:
- Cream butter, brown sugar, and granulated sugar until fluffy.
- Add eggs and vanilla, mix until smooth.
Add dry ingredients:
- Mix in flour, cocoa powder, baking soda, and salt until a soft dough forms.
- Fold in chocolate chips, if using.
Shape the cookies:
- Scoop 1 ½ tablespoons of dough, flatten slightly.
- Place a caramel candy in the center, wrap dough around it, and roll into a ball.
Bake:
- Place dough balls on prepared sheet, spaced 2 inches apart.
- Bake for 10–12 minutes until edges are set.
Cool:
- Let cool 5 minutes on the sheet, then transfer to a wire rack.
- Sprinkle with sea salt if desired.

Notes

Use soft caramels for best melt-in-the-middle texture.
For a crunchier cookie, bake an extra 1–2 minutes.
Freeze dough balls for later baking.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American