Double Chocolate Caramel-Stuffed Cookies: A Decadent Delight

When it comes to indulgent treats, few things can compete with the allure of double chocolate cookies. Add a gooey caramel center, and you have a dessert that’s simply irresistible. Whether you’re a seasoned baker or someone looking for a crowd-pleasing recipe, these Double Chocolate Caramel-Stuffed Cookies will quickly become a favorite in your kitchen.

Why You’ll Love This Recipe

These cookies are perfect for chocolate lovers and caramel enthusiasts alike. They boast a rich, fudgy chocolate flavor with just the right balance of sweetness. The hidden caramel center adds a delightful surprise that makes every bite an adventure.

This recipe is great for:

• Impressing guests at gatherings.
• Creating homemade gifts for holidays or special occasions.
• Satisfying late-night dessert cravings.

If you’ve ever wished for a bakery-quality cookie that you can make at home, this recipe is for you.

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Ingredients You’ll Need

To make these cookies, you’ll need:

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips

For the Filling:

• 1 bag (about 20 pieces) soft caramel candies
• 2 tablespoons heavy cream

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Step-by-Step Directions

1. Prep Your Ingredients

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Unwrap the caramel candies and place them in a microwave-safe bowl. Add the heavy cream and set aside.

2. Make the Cookie Dough

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract, mixing well after each addition.

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the semi-sweet chocolate chips.

3. Create the Caramel Filling

Microwave the bowl of caramel candies and heavy cream in 20-second increments, stirring in between, until smooth and melted. Allow it to cool slightly to make it easier to handle.

4. Assemble the Cookies

Using a cookie scoop or tablespoon, portion out the dough into 2-tablespoon-sized balls. Flatten each ball slightly, add about a teaspoon of the melted caramel to the center, and fold the dough around it to seal. Roll the dough back into a ball.

Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.

5. Bake

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

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Tips for Success

• Chill the Dough: If the dough feels too soft or sticky, refrigerate it for 20-30 minutes before assembling the cookies.
• Use Quality Caramel: Opt for high-quality soft caramel candies for the best flavor and texture.
• Don’t Overbake: The cookies will continue to firm up as they cool, so take them out of the oven when they still look slightly underdone in the center.

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Kitchen Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper or silicone baking mats
• Microwave-safe bowl
• Wire rack

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Storage Instructions

To store any leftovers, place the cookies in an airtight container. They will stay fresh at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months.

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Variations and Swaps

• Add a Sprinkle of Sea Salt: Sprinkle a pinch of flaky sea salt over the caramel before sealing the cookies for a sweet-and-salty twist.
• Try Dark Chocolate Chips: Swap semi-sweet chocolate chips for dark chocolate chips for a richer flavor.
• Experiment with Fillings: Replace the caramel with peanut butter, Nutella, or a chunk of your favorite chocolate bar for a unique variation.

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Pairing Suggestions

Serve these cookies with a tall glass of cold milk or a warm cup of coffee. For a more indulgent treat, pair them with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

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FAQ

Can I make the dough ahead of time?

Absolutely! The dough can be prepared and stored in the refrigerator for up to 48 hours before baking. Let it come to room temperature slightly before assembling the cookies.

What if I don’t have heavy cream for the caramel?

You can substitute heavy cream with whole milk or half-and-half. The caramel may be slightly less rich but will still work well.

How can I prevent the caramel from leaking out?

Ensure that the dough completely surrounds the caramel filling. Pinch any seams closed before rolling the dough into a ball.

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Let’s Get Baking!

These Double Chocolate Caramel-Stuffed Cookies are a show-stopping treat that’s as fun to make as they are to eat. Share this recipe with friends and family, and don’t forget to tag us on social media if you give it a try. Be sure to subscribe to our blog for more delicious recipes and baking tips. Happy baking!