Growing up, the scent of freshly baked cookies wafting through the house signaled more than just dessert—it meant warmth, togetherness, and the joy of sharing. Among the array of treats, Chocolate Caramel Cookies held a special place. Their rich, fudgy texture combined with gooey caramel centers created a delightful contrast that was both comforting and indulgent.

These cookies are more than just a treat; they’re a tradition. Whether it’s a family gathering, a festive celebration, or a quiet evening with a cup of tea, Chocolate Caramel Cookies have a way of making moments memorable. The combination of deep chocolate and luscious caramel evokes a sense of nostalgia, reminding us of cherished times spent with loved ones.

Why You’ll Love This Recipe

• Rich Chocolate Flavor: Made with Dutch-process cocoa powder, these cookies boast a deep, intense chocolate taste that chocolate lovers will adore.
• Gooey Caramel Centers: Each cookie is filled with homemade salted caramel, offering a delightful surprise in every bite.
• Perfect Texture: With a chewy exterior and soft center, these cookies provide a satisfying mouthfeel that’s hard to resist.
• Versatile Treat: Ideal for holidays, special occasions, or simply to satisfy a sweet craving.

Ingredients You’ll Need

For the Chocolate Cookies:

• 1½ cups (188g) all-purpose flour
• ½ cup (40g) Dutch-process cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon sea salt
• ¾ cup (168g) unsalted butter, softened
• ¾ cup (165g) light brown sugar, packed
• ¼ cup (50g) granulated white sugar
• 2 egg yolks, at room temperature
• 1½ teaspoons vanilla extract

For the Salted Caramel:

• 1 cup (200g) granulated white sugar
• 5 tablespoons (70g) salted butter, softened
• ½ cup (120ml) heavy cream, at room temperature
• 1 teaspoon vanilla extract
• ¼–½ teaspoon sea salt (to taste)

How to Make Chocolate Caramel Cookies

Step-by-Step Instructions

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. Set aside.
2. Cream the Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
5. Form the Cookie Dough: Scoop the dough into 32 portions using a tablespoon-sized cookie scoop. Roll each portion into a ball and press the center with a ¼ teaspoon to create an indent. Place the dough balls on a baking sheet and chill for 1 hour.

1. Make the Salted Caramel: In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. Carefully add the butter, stirring until melted. Slowly pour in the heavy cream while continuing to stir. Remove from heat and mix in the vanilla extract and sea salt. Allow the caramel to cool slightly.
2. Bake the Cookies: Preheat the oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 9–11 minutes.
3. Refine the Indents: Immediately after removing the cookies from the oven, gently press the centers again with a ¼ teaspoon to maintain the indent.
4. Cool and Fill: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once completely cooled, fill each indent with the prepared salted caramel.
5. Optional Garnish: Sprinkle a small amount of sea salt over the caramel for an added touch.

Helpful Tips

• Chill the Dough: Chilling helps prevent the cookies from spreading too much during baking, ensuring a chewy texture.
• Use Room Temperature Ingredients: This ensures even mixing and a smoother dough.
• Monitor Caramel Closely: Caramel can quickly go from perfect to burnt; keep a close eye during the cooking process.
• Storage: Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Details

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 40 minutes
• Yield: 32 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• Caramel Consistency: If the caramel thickens too much upon cooling, gently reheat it to achieve a pourable consistency.
• Flavor Variations: Consider adding a pinch of cinnamon or espresso powder to the cookie dough for a unique twist.

Nutritional Information (Per Cookie)

• Calories: 150
• Fat: 8g
• Carbohydrates: 18g
• Protein: 2g
• Sugar: 12g

Frequently Asked Questions

Q: Can I use store-bought caramel instead of making it from scratch?

A: Yes, store-bought caramel can be used as a time-saving alternative. Ensure it’s thick enough to stay in the cookie indent.

Q: How do I prevent the caramel from hardening too much?

A: Store the cookies in an airtight container at room temperature. If the caramel hardens, a brief microwave session (5–10 seconds) can soften it.

Q: Can I freeze these cookies?

A: Absolutely. Freeze the baked cookies without the caramel filling. When ready to serve, thaw and add fresh caramel.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Store for up to a week; allow to come to room temperature before serving.
• Freezing: Freeze unfilled cookies for up to 3 months. Thaw and fill with caramel before serving.

Related Recipes

If you enjoyed these Chocolate Caramel Cookies, you might also like:

• Chocolate Chip Cookie Brownies
• Salted Caramel Kentucky Butter Cake
• Salted Caramel White Chocolate Cookies
• Salted Caramel Dark Chocolate Cookies

Conclusion

Chocolate Caramel Cookies are more than just a treat; they’re an experience. Their rich chocolate base combined with gooey salted caramel centers creates a symphony of flavors and textures that delight the senses. Whether you’re baking for a special occasion or simply indulging in a sweet craving, these cookies are sure to impress. So, gather your ingredients, preheat your oven, and let the baking begin!

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