Description
Indulgent chocolate caramel cookies blend rich cocoa with silky caramel, creating a heavenly dessert that melts in your mouth. Each bite promises pure bliss, inviting you to savor sweet moments of pure chocolate paradise.
Ingredients
Scale
Dry Ingredients:
- 2 cups (285 g) all-purpose flour
- 1 1/3 cups (150 g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 1 1/2 cups (300 g) light brown sugar, lightly packed
- 1/2 cup (115 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 milliliters) buttermilk or plain yogurt
Mix-Ins & Filling:
- 12 ounces (340 g) semi-sweet chocolate bar, chopped into chunks
- 28 soft caramels (such as Kraft or Werthers)
- Flaky sea salt, for topping
Instructions
- Sift cocoa powder, flour, baking soda, and salt together in a spacious mixing vessel to create a uniform dry foundation for rich chocolate cookies.
- Utilize an electric mixer to thoroughly cream butter with granulated and brown sugars until the mixture transforms into a smooth, pale, and fluffy consistency.
- Introduce eggs and pure vanilla extract to the butter mixture, blending until fully integrated and achieving a silky texture.
- Gently fold dry ingredients into the wet mixture, stirring cautiously to prevent overmixing. Incorporate buttermilk or yogurt to enhance moisture and tenderness.
- Carefully fold chopped chocolate chunks throughout the dough, ensuring even distribution. Refrigerate the mixture for half an hour to allow flavors to meld and dough to firm.
- Extract chilled dough and form medium-sized spheres. Create a small indentation in each ball’s center, nestling a caramel within and completely encasing it.
- Return shaped cookies to the refrigerator for an additional 15-minute cooling period to maintain structural integrity during baking.
- Preheat oven to 350°F (180°C) and arrange parchment paper on a baking sheet. Position cookie dough balls with sufficient spacing to prevent merging.
- Bake for 10-12 minutes, rotating the pan midway to ensure uniform browning and consistent texture.
- Immediately after removing from oven, sprinkle flaky sea salt across the warm surface to enhance flavor complexity.
- Allow cookies to rest on the baking sheet for 10 minutes to stabilize, then transfer to a wire cooling rack for complete cooling and optimal texture development.
Notes
- Chill the dough twice to ensure the cookies maintain their shape and prevent spreading during baking.
- Use high-quality chocolate chunks and soft caramel candies for the best flavor and texture.
- Flatten the dough balls gently to create a smooth surface that wraps evenly around the caramel center.
- Sprinkle flaky sea salt right after baking to enhance the chocolate and caramel flavors, creating a delightful sweet-salty contrast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg