Description
Ultra chocolaty, soft and filled with a surprise gooey caramel filling, these Double Chocolate Caramel Stuffed Cookies are the ultimate treat. Best when served warm out of the oven.
Ingredients
Scale
- 1 cup cold butter, cubed
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup cocoa powder
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 1/2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- 30 soft caramel candies, unwrapped
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter cubes until smooth, about 1 minute. Add in both sugars and continue mixing on medium speed for 2 more minutes until light and fluffy, scraping sides of bowl as necessary.
- Add in cocoa powder until evenly mixed.
- With the mixer still on medium, add in eggs, vanilla, baking soda, and salt and mix for 1 minute until smooth, scraping sides of bowl to incorporate everything.
- Turn mixer to low and add in flour, mixing until just combined.
- Stir in chocolate chips.
- Flatten caramels using your fingers or a rolling pin.
- Scoop dough using a medium (2- tablespoon) cookie scoop and form a well in the middle of each cookie. Press a caramel into the indention and form dough around caramel, making sure no caramel is exposed. Place cookie dough onto the prepared baking sheet.
- Bake for 9-11 minutes until edges are set.
- Allow the cookies to cool for 3 minutes on the cookie sheet and transfer to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 5 days
