Caramel Filled Chocolate Cookies

These chewy, gooey, and utterly irresistible Caramel Filled Chocolate Cookies are the ultimate treat for anyone with a sweet tooth.

Soft, velvety chocolate and crunchy caramel bits come together in perfect harmony, making these cookies a must-bake for any occasion – or just because!

Ready Time

1 hrs 15 mins

Yields

7 servings

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, at room temperature
3/4 cup white granulated sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups semi-sweet chocolate chips
1 cup caramel bits

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Fold the melted chocolate into the dough until well combined.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Press a few caramel bits into the center of each dough ball, then fold the dough over to enclose the caramel.

Bake for 12-15 minutes or until the edges are set and the centers are just slightly soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: 7 cookies

Notes

For the best results, make sure your butter is at room temperature, as this will help the dough come together smoothly. Also, be gentle when folding in the melted chocolate, as you want to avoid developing the gluten in the flour.

If using a microwave to melt the chocolate, be careful not to overheat it, as this can cause it to seize up.

To ensure the caramel stays soft, don’t overbake the cookies – they should be lightly golden on the edges and still slightly soft in the center. If you find your caramel bits are too large, you can always chop them up a bit before pressing them into the dough.