Salted Caramel Stuffed Chocolate Cookies
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5 from 1 vote

Salted Caramel Stuffed Chocolate Cookies

These rich dark chocolate cookies are filled with creamy caramel and topped with a sprinkle of salt. Put a plate out and they’ll disappear fast (but only if you’re willing to share)!
Servings: 40 cookies
Author: Jess Smith via Inquiring Chef

Ingredients

  • 2 ½ cups All Purpose Flour
  • ¾ cup Unsweetened Cocoa Powder (see note)
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • cups Unsalted Butter, softened
  • 2 cups Granulated Sugar
  • 2 tsp Pure Vanilla Extract
  • 2 Large Eggs
  • 40 Soft Caramels (see note)
  • 3 Tbsp Large Grain / Flaky Salt, opt (like Maldon Sea Salt Flakes)

Instructions

  • Heat oven to 350 degrees F.
  • Spray two sheet pans with nonstick cooking spray or line with parchment paper.
  • In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  • Using a standing or hand mixer, beat butter and sugar until light and fluffy.
  • Add vanilla and eggs and gently mix until combined, ~1 minute more.
  • Add dry ingredients in three increments, mixing for 1 minute between each addition. Continue mixing on low until just combined.
  • Transfer cookie dough to the refrigerator for 10 minutes. (The dough will firm up slightly which will make it easier to roll.
  • While the dough chills, unwrap the soft caramels. Set the unwrapped caramels on wax paper to keep them from sticking.
  • Form the cookies by taking a golf-ball sized portion of chocolate dough and rolling it into a ball. Press between your palms to flatten slightly and place a soft caramel in the middle. Roll the dough around the caramel and place the cookie dough on the prepared sheet pan. Continue with the remaining dough / caramels, leaving at least 4 inches between each cookie (they will spread out as they bake).
  • Bake the cookies until the edges are crisp and the centers are still soft, 9 to 11 minutes.
  • As soon as the cookies come out of the oven, sprinkle them with salt. Allow them to cool on the sheet pan for 5 minutes before transferring to a cooling rack to cool completely.
  • Store cookies at room temperature for up to 4 days.

Notes

Hershey's Special Dark Cocoa is my favorite in this recipe. It gives the cookies a rich dark chocolate flavor and a darker color which makes the caramel filling really pop! Regular unsweetened cocoa powder will work just fine.
Werther's Soft Caramels are the best I found for filling these cookies. They stay soft after cookies have cooled.
Want to freeze these for later? Roll the caramel-filled balls and freeze them on parchment or wax paper until solid. Transfer to a freezer bag and freeze for up to 6 months. You can bake them straight from the freezer, but will need to add a 2-4 minutes to the baking time. Enjoy!
The chocolate cookie recipe featured here is an adaptation of this one.