I had the last few cookies of this batch frozen so that I can take them out way later when I needed a decadent cookie fix and ohhh man were my needs fulfilled when I did take them out! These cookies are soo good, I couldn’t even believe it myself!
First of all we use my crazy popular and super delish double chocolate fudge cookies recipe as a base, which also happened to be the 7th most loved post of last year 😉, and stuffed them with an ooey gooey super chewy homemade caramel candy. What’s not to love! 😋
There’s nothing fancy going on here but this is definitely one of the best cookies you’ll ever eat! Make the caramel before the cookie dough which is actually alot easier than one would think. Literally all you do is dump all of the ingredients into a microwave safe/heat proof bowl and place it in the microwave for 7 to 8 minutes. You’ll know when it’s done when you take a small teaspoon and drop it into a cup of ice cold water, if forms a soft ball then it’s ready. If it still has trouble holding itself together then pop it back into the microwave for another 40 to 60 seconds.
Once done, place in the fridge to set then cut into smaller pieces about 2 teaspoons in size and put into the freezer until completely frozen. You can do this a few days in advance 😉
Once you’ve made and chilled your cookie dough, scoop up balls of dough, poke a hole into each ball with your finger and push a frozen caramel piece into it. Roll up the cookie dough around the caramel making sure it’s all completely encapsulated. It’s important to make sure the caramel is completely covered so nothing oozes out as the cookies bake.
Push a couple of chocolate chips into the tops then bake the cookies, impatiently wait a few minutes until they’re slightly cooled and had a chance to set, then dive in!! Indulge!! Devour!! 😋
These cookies are the best annndd you can just as easily stuff them with Rolos instead of making your own caramel 😉 these chocolate chip stuffed ones didn’t last long enough to photograph properly!
Enjoy peeps! And plzz tag or hashtag me with your pics @dutchbakerblog on Facebook, Instagram or Twitter 💙
Chocolate Caramel Cookies
Makes 12 to 15 cookies.
- 1/2 cup (100 gms) softened butter
- 1/2 cup (100gms) soft brown sugar
- 1/4 cup (50 gms) +1 tablespoon white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125 gms) flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (48gms) cocoa powder
- 1 tablespoon milk
- 3/4 cup dark or semi sweet or milk chocolate chips or chunks plus more for topping (optional)
Homemade caramels (or use 12 to 15 unwrapped Rolos)
- 1/2 cup (114 grams) unsalted butter (do not use salted as it splatters)
- 1 cup (200 grams) light brown sugar
- 1/2 cup (160 grams) light corn syrup*
- 1/2 cup (160 grams) sweetened condensed milk
- 1/4 teaspoon fine salt plus extra sea salt flakes is desired
- 1/2 teaspoon vanilla extract (optional)
Make the caramel:
- Lightly spray (or butter) an 8X8′” baking pan. Line the bottom of the pan with a sheet of parchment or wax paper with the ends hanging off the sides, then lightly spray or grease the sheet.
- In a medium, microwave-safe glass bowl, heat the butter in the microwave until melted; about 1 minute.
- To the bowl with the butter, stir in the brown sugar, corn syrup, sweetened condensed milk and salt until very well combined and a homogeneous mixture forms.
- Return the bowl to the microwave and cook the mixture on HIGH power for 6 to 8 minutes. Start with 6 minutes, stop, stir and check for doneness, then add additional cooking time in 30 second increments, if needed. The caramel should register on a candy thermometer, between 238F-242F (115C-117C) for a softer caramel (perfect for stuffing in cookies and other desserts that will be baked) or up to 245F/118C for a firmer, chewier caramel (perfect for wrapping into candies). I like to err on the softer side. For an accurate reading, stir the the mixture first, to distribute the temperature evenly, then measure. If its below that point, return to the microwave for 30 seconds more, measuring and adding more time as needed.
- If you don’t have a candy thermometer, while the mixture is cooking, prepare a glass of iced water and keep nearby. To check for doneness, drop a small spoon of the caramel in the ice water. Allow it to cool for a few seconds, then remove it. It should form a soft pliable ball; not too soft or liquidy nor too hard and brittle. If it needs more time, return to the microwave and heat in 30 second increments. Mine was done at 7 minutes, but timing will vary depending on how much you make, the wattage of your microwave, and the size of your bowl.
- Using one mitts, carefully remove the bowl from the microwave. Stir in the vanilla extract, if using.
- Carefully pour the mixture into the prepared baking pan. Lightly sprinkle the top with sea salt, if using.
- Transfer the pan to the refrigerator and chill until set, at least 30 minutes.
- Using the parchment/wax paper overhang, pull out the slab of caramel from the pan and place on a cutting board. Using a sharp knife or pizza cutter, cut the caramel evenly into rectangular pieces, about 2 teaspoons in size. Place in an airtight container and freeze until completely frozen.
Make the chocolate cookie dough:
- In a bowl, whisk flour, baking soda and salt until well combined. Add in cocoa and whisk well. Set aside.
- In mixing bowl, whisk butter for about a minute until creamy. Add in both sugar gradually while whisking. Once all the sugar has been added, set whisk on high and cream for 3 – 4 minutes until fluffy and pale in colour.
- Add in egg and vanilla. Whisk well to combine.
- Stir in about two thirds of the dry mix using a wooden spoon then add in the milk followed by the rest of the dry mix. Fold in chocolate chips/chunks. Take care not to over mix the dough.
- Cover well with plastic wrap and chill in the refrigerator for at least 2 hours, preferably over night.
- Remove from fridge and leave to warm up for 20 – 30 minutes, long enough for you to scoop or roll into balls. Scoop out balls of dough and make a hole into each one using your finger. Push a frozen piece of caramel into the hole then roll up the cookie dough around the caramel making sure it’s all completely encapsulated. It’s important to make sure the caramel is completely covered so nothing oozes out as the cookies bake. Place balls in the freezer for about 20 – 30 minutes or until the oven is preheated.
- Preheat oven to 160C and bake cookies for 10 – 11 minutes, making sure to take them out slightly under baked because they will continue cooking once out of the oven.
- Leave cookies on baking tray for about 15 minutes then cool on wire rack.
- Store in an air tight container for up to 5 days.
*I have been successful using honey instead of the corn syrup but keep in mind that this will make the caramel a little more sweeter so I recommending adding more salt.
Chocolate cookie recipe adapted from my Ultimate double chocolate chunk cookies.
Caramel adapted from Cleobuttera.