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
save this recipe
Enter your email & we’ll send it to your inbox. Plus get new recipes from us every week!
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 just made these using half a Rolo inside. They turned out great! Husband loved them. Taking a batch to a ballroom Halloween dance party tomorrow night.
I’m so glad you’re happy with them!
Thank you. I made these for my apartment complex and people LOVED them. Thank you for a delicious recipe.
Those who are wondering if they should make it, just do it.
I refrigerated the dough after I made it and just before putting the dough balls in the oven (if stuffing them softened the dough).
Awesome! I’m glad they were a hit!
Hi Lindsay,
Would any unsweetened cocoa powder do?
Thank you.
Yes, it should be fine.
Just made these for a cookie exchange/competition at work. I am NOT a baker. But out of 15 people, I took 2nd place with these beauties! I used Caramilk Bar squares instead, and I did add a few chocolate chips.
The thing I did find was that my cookies took MUCH longer than the 8-10 minutes to cook. I was baking mine for 15-17 minutes.
And yes, they taste better when warmed!
I’m so glad to hear they were a hit!
I’ve made these multiple times now, and every time people RAVE about them! They are so delicious!
I’m so glad to hear that! Thanks Amanda!
Really want to try this recipe! Though, beginner’s question, do they need to be eaten warm to get the proper caramel gooeyness or could they sit around for a while?
That probably depends a bit on the candies you use. The Milky Ways stay nice even when sitting out.
I found the mixture too soft. Have added about another 1/2 cup of flour but still pretty soft. I’m going to put in the fridge for about 20 minutes to see what happens.
What could I have done wrong?
How do you get them so black? Is it the dark cocoa? I’ve never used the dark. These cookies are so hauntingly beautiful!
Yes, it’s Hershey’s Special Dark Cocoa.
Extremely delicious! I love the gooey center.
I’m so glad you enjoyed the cookies! 🙂
Can you use margarine instead of butter?
Sure!
Is the dough supposed to be chilled before cooking? My cookies turned out flat.
You certainly could chill the dough, but the recipe doesn’t call for it. It’s hard to say why they may have turned out flat. It could be something about measuring the ingredients, or even if they were a little undercooked they could fall as they cool.
Lindsay- I’ve made these several times and they are fantastic! The taste is amazing, I use rolos, which work well in the middle.
I have one question- every time I make them, they flatten out very quickly and end up looking SUPER flat, with the bump in the middle. (Still delicious though!) Is there a trick that you’d recommend to maybe make the cookies not flatten out as much- adding in a little more flour? Baking powder? Chilling the dough?
Thank you!
You could try chilling the dough. I would also check to make sure your baking soda is in date and that they are fully cooked before you take them out. If they are too undercooked that could make them fall.
I just finished baking these! And OMG they turned out so so so delicious! They’re a surprise for my dad and I know he’s going to love them! Thanks for the amazing recipe!
I made these a few weeks ago and they were so easy and absolutely divine!
Hi there,
I’m in Australia and for some bizarre reason I can’t get Simply Caramel Milky Bars here! Is there any subs you could suggest? There are regular milky ways and soft caramels (thought not covered in chocolate as the Milky Way), or just homemade caramel? Hope you can help! Thank you 🙂
I would think soft caramels should ok. Do you have Rolos there? They’d work as well.
What difference does salted butter make?
You will want to have salt in the recipe one way or another for flavor. If you prefer unsalted butter, just add salt separately. Does that answer your question?