Chocolate cookies stuffed with caramel—that’s a sight and sound that will inevitably lead to a taste. Or at least a longing for a taste. You can’t tell me that looking at these cookies doesn’t make you want to try one. And if you can, I’d rather not be friends. (Just kidding.)
But seriously, chocolate and caramel is a match made in candy heaven. This recipe from The Comfort of Cooking doubles the pleasure of this pairing by stuffing an already delicious classic into even more chocolate. Behold, a cookie that looks and sounds every bit as decadent as it tastes.
Given all of that, these are surprisingly simple to make. It was probably more difficult trying to convey how awesome these are through the viewfinder of my camera than it was to actually bake them. The dough comes together quickly and after just a short rest period in the refrigerator, they bake up even quicker. Make sure to include the salt, which makes these cookies the addictive delights that they are. I actually amended the original recipe to add a 1/2 tsp. to the dough. I would suggest sticking with this, as outlined in the recipe below, because salt really does wonders to enhance the richness of both caramel and chocolate. Besides, we all know these were never meant to be healthy. Delicious and crowd-pleasing, on the other hand, are these cookies’ destiny. In my kitchen, sometimes that’s all a good dessert recipe needs.
Slightly adapted from Comfort of Cooking
- -1/2 cup granulated sugar, plus more for sprinkling (optional)
- -1/2 cup brown sugar
- -1/2 cup (1 stick) butter, softened
- -1 large egg
- -1 tsp. vanilla extract
- -1 1/4 cups all purpose flour
- -6 Tbsp. unsweetened cocoa powder
- -1/2 tsp. baking soda
- -1/2 tsp. salt
- -20-24 chocolate-covered caramel candies (such as Rolos, or Riesens, which is what I used), unwrapped
- -1/4 cup granulated sugar
- -1 Tbsp. kosher or sea salt
- Preheat oven to 375F. Line a large baking sheet with parchment paper.
- In a large bowl combine sugar, brown sugar, butter, eggs and vanilla. Mix together until well blended. In a separate bowl, combine flour, cocoa powder and baking soda. Add to butters and sugars, and mix until just incorporated.
- Cover bowl with plastic wrap and refrigerate dough for 30 minutes.
- Take a piece of chocolate-covered caramel candy and begin to wrap a ball of the chocolate dough around it. Form the dough ball so that none of the candy is showing. Compress slightly in your hands. Place on baking sheet and repeat until dough is all used up. Sprinkle cookies with a tiny pinch of salt. (This really brings out the sweetness of the caramel.)
- Bake for 8-10 minutes. Remove from oven and sprinkle with sugar, if desired. Let cool for 2 minutes then transfer cookies to a cooling rack. Eat and enjoy.
- *The larger the caramel candies you choose, the less cookies the recipe will yield. You want a good dough-to-cookie ratio so that the cookies aren't primarily just caramel.