Gooey Caramel Chocolate Cookies

Indulge in the ultimate dessert experience with these irresistible Caramel Filled Chocolate Cookies. Imagine biting into a perfectly baked, chewy chocolate cookie, only to discover a warm, gooey caramel center that melts in your mouth. This decadent combination of rich cocoa and sweet, buttery caramel creates a symphony of flavors and textures that is truly impossible to resist. These aren’t just cookies; they’re a delightful surprise in every single bite, promising to satisfy even the most intense cravings for chocolate and caramel.

Our Easy Chocolate Caramel Cookies recipe is designed to deliver maximum flavor with straightforward steps, making it accessible for bakers of all skill levels. Whether you’re a seasoned pro or just starting your baking journey, you’ll find joy in crafting these delightful treats. Prepare yourself for a chorus of compliments and a steady stream of requests for the recipe, because these cookies are guaranteed to become a new favorite in your household. Just try to resist going back for seconds—or thirds!

Caramel Filled Chocolate Cookies with oozing caramel revealed on a square white plate, highlighting the molten center.

Contents

Why You Must Make These Decadent Caramel Filled Chocolate Cookies

There are countless reasons to whip up a batch of these phenomenal cookies, but here are the top compelling factors:

An Unforgettable Taste Sensation: These gooey caramel-filled chocolate cookies are more than just a treat; they’re an experience. The deep, rich chocolate cookie provides the perfect canvas for the sweet, buttery, and utterly luscious caramel hidden within.
The Delight of a Hidden Treasure: Who doesn’t love a cookie with a delightful surprise in the middle? The moment you break one open and see the soft, molten caramel oozing out is pure magic. It adds an element of excitement that elevates these cookies far beyond your average dessert.
A Timeless Flavor Pairing: The combination of chocolate and caramel is a classic for a reason. Their complementary profiles—the slight bitterness of cocoa meeting the sugary warmth of caramel—create a harmonious balance that has captivated taste buds for generations. This recipe perfects that classic pairing.
Impressive Yet Simple: While these cookies look and taste incredibly impressive, the process to make them is surprisingly straightforward. With a few key tips, you can achieve bakery-quality results right in your own kitchen.
Perfect for Any Occasion: Whether you’re baking for a special gathering, a holiday party, a school bake sale, or simply to treat yourself and your family, these caramel-stuffed cookies are always a hit. They bring warmth, comfort, and joy wherever they go.

A bowl of freshly baked Caramel Filled Chocolate Cookies, showcasing their appealing round shape and rich color.

Mastering Your Caramel Filled Chocolate Cookie Recipe: Expert Tips for Perfection

Achieving that dreamy combination of a perfectly chewy chocolate cookie and a molten caramel core requires a little finesse. These expert tips will help ensure your cookies turn out beautifully, with minimal caramel leakage and maximum deliciousness.

PRO-Tip: Chill Your Caramels for Success: To minimize the chances of your delicious caramel melting out and creating a sticky mess on your baking sheet, always chill or even freeze your caramels before wrapping them in dough. A quick 30-60 minutes in the freezer or a few hours in the refrigerator will firm them up, allowing them to hold their shape longer as the cookie bakes around them. This creates a protective barrier for the caramel, ensuring it stays tucked inside.
Choose the Right Caramel: The type of caramel you use can significantly impact the final texture. We highly recommend using a soft, individually wrapped caramel candy. Brands like Werther’s Chewy Caramels or Lancaster Caramels work wonderfully. Avoid using harder, traditional Kraft-style caramels, as these can become excessively firm and difficult to chew once they cool after baking, detracting from the gooey experience we’re aiming for.
Don’t Skip Chilling the Dough: Just as important as chilling the caramels is chilling your cookie dough. After mixing, cover the dough and refrigerate it for at least two hours, or even overnight. Chilled dough is much firmer and less sticky, making it easier to handle and wrap around the caramels. More importantly, it helps prevent the cookies from spreading too much during baking, ensuring they maintain their delightful shape and thickness.
Achieve Uniformity with a Cookie Scoop: For consistently sized and perfectly round cookies, a cookie scoop is your best friend. Using a scoop ensures that each portion of dough is equal, leading to even baking and a professional-looking batch of cookies. Opt for a medium-sized scoop, roughly 2 tablespoons, to accommodate the caramel filling.
Seal the Caramel Perfectly: After placing a chilled caramel candy into a scoop of dough, gently press the dough around it, ensuring the caramel is completely enclosed. Then, roll the dough between your palms to form a smooth, round ball. This sealing step is crucial for preventing caramel leakage during baking. Make sure there are no visible seams or cracks where the caramel might escape.
Add a Sparkling Finish: Before baking, roll each cookie dough ball in a shallow dish of granulated sugar. This simple step adds a beautiful sparkly crust, a slight textural contrast, and an extra touch of sweetness that enhances the cookie’s appeal.
PRO-Tip: Reshape While Warm: If, despite all your efforts, a few cookies emerge from the oven looking a little misshapen or slightly flattened, don’t despair! While they are still hot and pliable, gently tap the perimeters of the cookies with the back of a spatula or a round cookie cutter. This quick trick allows you to easily reshape them into perfect circles.
Patience is Key: Cool on the Baking Sheet: It can be tempting to move those fragrant, warm cookies immediately to a cooling rack. However, for caramel-filled cookies, patience is vital. Allow your cookies to cool on the baking sheet for at least 3-4 minutes after removing them from the oven. The caramel filling will be extremely hot and liquid, and moving them too soon can cause it to leak out or even break the cookie. This brief cooling period allows the caramel to begin setting, preventing accidental oozing and ensuring a clean transfer.

Unbaked Caramel Filled Chocolate Cookies dough balls on a parchment-lined sheet pan, ready for the oven.

Essential Tools for Baking Perfect Caramel Filled Chocolate Cookies

Having the right equipment can make all the difference in your baking experience, especially when it comes to crafting these delightful stuffed cookies. These tools aren’t just convenient; they actively contribute to the success of your recipe:

Medium Cookie Scoop: A cookie scoop is indispensable for ensuring consistent cookie size, which in turn promotes even baking. I have a variety of scoops, but my OXO brand scoops are consistently the best, offering durability and ease of use. A medium scoop (approximately 2 tablespoons) is perfect for portioning the dough around your caramel candies. This consistency means every cookie bakes uniformly and looks professionally made.
Cookie Spatula: A dedicated cookie spatula, ideally made of silicone, is designed for delicate tasks. Its thin, flexible edge can easily slide under baked cookies without damaging them, and silicone resists high heat, making it safe for direct contact with hot baking sheets. This non-stick tool is perfectly sized to lift warm, soft cookies gently, preventing breakage and preserving their perfect shape.
Non-Stick Half Sheet Pan: A sturdy, reliable baking sheet is the foundation for any cookie recipe. A non-stick half sheet pan is perfect for a standard batch of cookies or even a sheet cake. The non-stick surface eliminates the need for greasing or parchment paper (though parchment is still recommended for caramel-filled cookies to catch any rogue drips). Look for one with a rounded rim for easy gripping and heavy-gauge construction to prevent warping at high temperatures, ensuring even heat distribution for perfectly baked cookies every time.

Frequently Asked Questions About Caramel Filled Chocolate Cookies

What Else Can You Use As Fillings for Chocolate Cookies?

The possibilities for cookie fillings are endless! Beyond soft caramels, you can experiment with freezing small amounts of fudge sauce or even ganache for a molten chocolate center. Candies like Rolos (which are chocolate-covered caramels) work exceptionally well, providing a double dose of flavor. Other popular choices include mini peanut butter cups, a dollop of Nutella (chilled until firm), or even miniature marshmallows for a s’mores-like experience. The key, regardless of your chosen filling, is to freeze it first. This ensures the filling remains solid long enough for the cookie dough to set around it, significantly minimizing any leakage during baking.

How Long Will Caramel-Filled Cookies Last?

For optimal freshness, these caramel-filled delights should be stored in an airtight container. They will keep well in the refrigerator for 3-4 days. To enjoy them at their best, simply bring them to room temperature before serving, or even warm them slightly in the microwave for a few seconds to get that gooey caramel experience. These cookies also freeze exceptionally well for longer storage, up to 3 months. When freezing, place them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Thaw them overnight in the refrigerator or at room temperature.

Why Did My Caramel Leak Out?

Caramel leakage is a common concern with stuffed cookies. The most frequent culprits are insufficient chilling of both the caramel and the cookie dough. Ensure your caramels are firm (ideally frozen for at least 30 minutes) before wrapping. Your cookie dough also needs to be well-chilled (at least 2 hours in the fridge) to prevent it from spreading too quickly. Additionally, make sure you completely seal the caramel within the dough, rolling it into a smooth, seamless ball. Any cracks or exposed caramel will likely lead to leakage. Over-baking can also cause the caramel to become too liquid and burst through the cookie structure.

Can I Make the Cookie Dough Ahead of Time?

Absolutely! This cookie dough is perfect for making ahead. After mixing, wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 3 days. When you’re ready to bake, let it sit at room temperature for 10-15 minutes to soften slightly, making it easier to scoop and mold around the caramels. You can also freeze the dough for up to 3 months. Thaw it in the refrigerator overnight before proceeding with the recipe.

The Ultimate Caramel Filled Chocolate Cookie Recipe

Get ready to bake a batch of pure chocolate and caramel bliss! This recipe, adapted to perfection, guarantees chewy cookies with a truly irresistible gooey center.

Caramel Filled Chocolate Cookies

Prep Time
30 minutes

Cook Time
10 minutes

Total Time
40 minutes

Yield
36 cookies

These chewy chocolate cookies are generously filled with soft, gooey caramel, creating an unforgettable dessert experience. This recipe is inspired by a classic from Pillsbury, perfected for home bakers.

Ingredients

2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder (high-quality for best flavor)
1 teaspoon baking soda
1 cup granulated sugar
1 cup packed light brown sugar
1 cup (2 sticks) unsalted butter, softened to room temperature
2 teaspoons pure vanilla extract
2 large eggs
36 soft caramel candies, unwrapped and chilled/frozen*
½ cup granulated sugar (for rolling)

Instructions

In a large bowl, using an electric mixer, beat the softened butter until it is light and creamy, about 2-3 minutes.
Gradually add the granulated sugar and packed brown sugar to the butter, beating on medium speed until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until well combined.
In a separate medium bowl, whisk together the flour, baking soda, and cocoa powder.
Gradually add the dry ingredients to the wet butter mixture, beating on low speed until just combined. Be careful not to overmix the dough.
Cover the cookie dough tightly with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This is crucial for flavor development and preventing spread.
When ready to bake, preheat your oven to 375ºF (190ºC). Line several baking sheets with parchment paper.
Scoop out approximately 2 tablespoons of chilled cookie dough. Flatten each portion slightly in your palm. Place one chilled caramel candy in the center of the dough. Carefully press and mold the dough around the caramel, ensuring it is completely enclosed and sealed. Roll the dough into a smooth, round ball.
Place the remaining ½ cup of sugar in a shallow dish. Roll each cookie dough ball in the sugar to coat evenly.
Arrange the sugared cookie balls on the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading.
Bake for 8-10 minutes in the preheated oven. The edges should be set, but the centers should still look soft. Do not overbake to ensure chewy cookies.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 3 to 4 minutes. This allows the hot caramel to set slightly and prevents leakage when transferring. After this initial cooling, carefully transfer the cookies to wire racks to cool completely.

Notes

Total time listed does not include the essential chilling time for the dough.
*For best results, place your unwrapped soft caramel candies in the freezer for at least an hour before you plan to fill the cookies. This significantly helps prevent the caramel from melting too quickly and leaking out during baking. Popular choices for soft caramels include Lancaster brand or Werther’s Chewy Caramels.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 229Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 221mgCarbohydrates: 45gFiber: 1gSugar: 37gProtein: 2g