Caramel lovers, meet your new favorite cookie! These caramel stuffed cookies feature a soft, chewy chocolate cookie that’s filled with a gooey, sweet caramel center. A match made in heaven!
I am a BIG caramel person, and my Salted Caramel Sauce and Homemade Caramel Sauce are a couple of my favorite things to whip up. But sometimes that’s just not enough! Ever thought of stuffing caramel INSIDE a cookie? Well…now you have. These caramel-stuffed cookies are downright addictive. With a soft, chewy chocolate cookie giving way to a gooey caramel core, it’s the ultimate combination of rich chocolate and sweet caramel!
You might think stuffing cookies with anything sounds complicated, but trust me, it’s surprisingly easy. I’ve gone through all the trial and error for you, and I’ve cracked the code on what cookie dough to use and how to get that perfectly gooey caramel center. All you have to do is follow the recipe. Ready? Go!
Caramel Stuffed Cookies Are the Ultimate Gooey Treat
- Irresistible flavor combination. Chocolate and caramel!? It’s one of the best flavor combos out there. The deep, slightly bitter notes of chocolate pair perfectly with the rich, buttery sweetness of caramel.
- Ultimate gooey texture. The contrast between the soft, chewy chocolate cookie and the gooey, melty caramel core is what makes these treats so special. They’re THE BEST served slightly warm when the caramel is perfectly gooey.
- Surprisingly easy to make. Stuffing cookies with caramel might seem intimidating, but this recipe is actually super straightforward. The dough comes together so easily, and then all you have to do is roll some caramel into a ball, sandwich the ball between two pieces of dough, and seal the dough around the caramel.
What You’ll Need
Ready to load up your grocery basket? Here’s your shopping list! Scroll to the recipe card below for precise measurements.
- All-purpose flour – Be sure to measure it properly so that your cookies aren’t isn’t too dry. I always recommend a food scale, but the spoon and level method will also do.
- Natural unsweetened cocoa powder – Dutch-processed cocoa powder will be ok if you prefer a milder chocolate flavor.
- Baking soda – To give the cookies the perfect rise and chewiness.
- Salt – Salt amplifies the flavors already present. Without it, your cookies would be bland.
- Unsalted butter – Start with room temperature butter. If it’s too cold, it won’t cream properly with the sugars. Salted butter will work in a pinch. I would just leave the additional salt out of the batter.
- Sugars – I used a combination of light brown sugar and granulated sugar for the best flavor. Be sure to pack the brown sugar tightly into the measuring cup to get the proper amount.
- Caramels – There are lots of different options out there, but some are better than others. Please see the section below titled “What Caramel Is Best?” to help guide your decision-making.
What Caramels are Best?
I used to make these with those Milky Ways that had an all-caramel center, but they discontinued them, so I had to come up with something different. I experimented a whole lot and ultimately found that Werther’s caramels were the best store-bought option. Others didn’t spread as well as the cookies baked, and left a big lump in the middle. These caramels from Amazon were even better, though. They’re softer and more pleasant to bite into at room temperature. You could also make my homemade caramels.
How to Make Caramel Stuffed Cookies
Here’s a quick look at how to make these caramel stuffed cookies. You’ll find more detailed instructions in the recipe card below, so check those out too.
- Prep. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Combine the dry ingredients. Whisk together the flour, cocoa powder, baking soda, and salt.
Cream together the butter and sugars until light and fluffy.
Mix in the egg and vanilla.
Mix the dry ingredients into the wet ingredients.
Roll a piece of caramel into a ball and sandwich it between two tablespoon-sized balls of cookie dough.
Press the cookie dough together around the caramel. Place on the prepared cookie sheet.
Bake for 8-10 minutes. Cool on the cookie sheet for 5-7 minutes before transferring to a cooling rack.
Tips for Success
Baking is a science, they say. And they’re not wrong. There are a few things to keep in mind as you make these cookies to ensure they turn out just right. Here they are:
- Measure carefully. For the flour, especially. Using too much (or too little) flour WILL negatively impact the texture of your cookies. So, use a food scale or the spoon and level method to ensure the proper amount.
- Don’t over-mix. When mixing together the wet and dry ingredients, do so just until everything is incorporated. Mixing past this point can cause the glutens in the flour to overdevelop, resulting in tough, dense cookies.
- Measure your cookie dough. In order to ensure the cookies bake evenly, do your best to use a total of ~2 tablespoons of dough per cookie.
- Leave space for spreading. These cookies will spread a bit (some caramels will spread more than others), so leave a little space between them on the baking sheet. ~2-3 inches should do it.
- Doneness check. You’ll know your cookies are done when the edges are set and the centers just look baked. Only just, though! You don’t want to overcook these bad boys.
- Warm or cold. You can serve these sweet treats warm or let them cool completely. I like ’em warm when the caramel center is extra gooey. Pop yours in the microwave for ~10 seconds if you’d like.
How to Store
- Countertop. Once cool, seal the cookies in an airtight container. They’ll keep at room temperature for up to 5 days.
- Freezer. Seal the fully cooled cookies in a freezer-safe airtight container. You can store them in the freezer for up to 3 months. Allow them to thaw at room temperature before enjoying.
More Cookie Recipes To Try
Caramel Stuffed Chocolate Cookies
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Ingredients
- 1 ¼ cups plus 2 tbsp (191g) all-purpose flour
- ½ cup (57g) natural unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup (168g) unsalted butter, room temperature
- ½ cup (112g) packed light brown sugar
- ½ cup (104g) sugar
- 1 large egg
- 1 tsp vanilla extract
- 18-20 caramels*
- Sea salt (optional)
Instructions
- Preheat oven to 350°F (176°C). Line a baking sheet with a silicone baking mat or parchment paper.
- Combine the flour, cocoa powder, baking soda and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract and mix until well combined.
- Add the dry ingredients and mix until well combined. Do not over mix.
- Scoop 1 tablespoon-sized (15g) balls of cookie dough. You’ll need 2 for each cookie. Put a caramel (roll the caramel into a ball first) between 2 tablespoons of cookie dough and press the cookie dough together around the caramel.
- Place the cookie dough balls on the lined cookie sheet and sprinkle with sea salt, if desired. Bake for 8-10 minutes or until the edges are set and the centers just look baked.
- Remove cookies from oven and allow to cool for 5-7 minutes, the remove to cooling rack to finish cooling. You can serve the cookies warm or let them cool completely. The caramel center is lovely warm, so you can always warm the cookies up for about 10 seconds after cooling if you want melty caramel.
Notes
- What caramels to use: Werther’s caramels were the best store-bought option. Others didn’t spread as well as the cookies baked and left a big lump in the middle. These caramels from Amazon were the best though. They are softer and are less firm to bite into at room temperature. You could also make my homemade caramels.
- Note on spreading: The cookies spread a little more or less, depending on what caramels you use. The Amazon caramels spread just a smidge more than some of the other options.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I make these using either a caramel or chocolate bar! I also have made a Chocolate Mint Cookie using a chocolate covered mint! These are Fantastic because you can stuff almost anything into the middle and they come out Delicious!! I have used Rollos but I squish them down a little to it spreads out in the middle of the cookie!
Awesome! There are lots of ways to go about stuffing cookies. 🙂 I did try rolos and didn’t care as much for them, but you certainly can use those. I mention in the post the ones I thought were best, if you’d like to try any of those. Thanks!
What do you suggest since Milky Way quit making the Simply Caramels candy?
I actually tested this recently and will be updating the recipe soon. I found the Werther’s soft caramels to be best or these caramels on amazon.
Awesome! Do you think Rolos would also work?
I tried Rolos and they weren’t my favorite, but they were fine. They just don’t really spread much in the cookie.
Are you using a black food dye to get them that color or do they turn out that dark?
I didn’t. It was from the Hershey’s special dark cocoa.
Hi….Can I freeze before baking? I’ve made these a few times, they are delicious!
I’m guessing that’d be fine, but you’d probably want to bring the cookie dough back to room temperature before baking. If the chocolate bars in the middle are too firm, the cookies may not spread as well. So glad you enjoy them!
This is a real winner of a recipe. I mean it: I first made them for a Halloween bake-off at work three or four years ago (after all, they’re black and orange…I called them “tricky treats”). I won for best flavor, gave the recipe to everyone, and oh man, have they become a favorite since then. The sea salt is a perfect, and necessary, touch. The only thing I change is using original Milky Ways instead of all caramel – the nougat makes for such a nice squishy bite.
This cookie hits the trifecta: looks impressive, tastes amazing, and is super easy to make. Thanks for a good one!
Love this cookie ! Are you able to make ahead and freeze ?
That should be fine. Glad you enjoyed it!
How far in advance can you make this recipe?
The cookies should be good for about 3-4 days, so you could make them a day or so in advance.
Can these be baked in mini cupcake tins with wrappers. If so how long?
I haven’t ever done that, so I’m not sure.