Caramel Stuffed Salted Chocolate

These caramel stuffed salted chocolate cookies are the perfect blend of gooey caramel, rich chocolate, and a hint of sea salt. You get a soft yet chewy chocolate cookie with a hidden caramel center, making every bite absolutely irresistible. Just a few seconds in the microwave brings the caramel to that dreamy, warm ooze I crave on cozy evenings.

When I first made these, I remember my kids crowding around as the caramel oozed out of the still-warm cookies. Now, whenever we have a rainy afternoon, this is the recipe everyone begs for.

Ingredients

• Butter: gives richness and that soft, almost melt-in-your-mouth texture Choose unsalted and at room temperature for best results
• Sugar: adds sweetness and helps make the edges slightly crisp Go for white granulated for the classic cookie base
• Large eggs: help bind the dough and add moisture
• Vanilla extract: enhances the chocolatey base and gives warmth Pick pure vanilla if you can
• Cocoa powder: provides deep chocolate flavor Use a good quality Dutch-processed cocoa for a smoother taste
• All-purpose flour: keeps the cookies sturdy but still soft Sift before measuring if possible
• Baking soda: gives the cookies a little lift and softness Double check freshness for best texture
• Salt: helps balance sweetness and brings out the flavors
• Kraft Caramel Candies: create the gooey center Use the classic squares Nothing else melts as evenly in the middle
• Flaked sea salt: is optional but highly recommended for that salty finish Look for a flaky kind like Maldon or Jacobsen Salt

Instructions

Make the Dough:

Cream the butter and sugar together using a hand mixer or stand mixer on medium speed until very light and fluffy This process should take a good 3 to 4 minutes for the best texture

Add Eggs and Vanilla:

Mix in the eggs one at a time These should be room temperature for best integration Add the vanilla extract and beat until well blended This ensures a smooth dough

Combine Dry Ingredients:

In a separate bowl sift together the cocoa powder flour baking soda and salt Sifting removes lumps and helps the dough come together more evenly

Blend Wet and Dry:

Add the dry ingredients to the creamed butter mixture in batches Mix on low just until you see no more streaks of flour Overmixing will make the cookies tough

Chill the Dough:

Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least three hours Overnight is even better The dough should be cold and firm before shaping

Shape and Stuff:

Scoop out pieces of dough about the size of a heaping tablespoon Roll into balls Gently press a caramel candy into the center Pinch and carefully seal the dough around the caramel so none pokes out

Arrange on the Baking Sheet:

Line a baking sheet with parchment and arrange cookies 3 inches apart Flatten slightly with your palm for an even bake Sprinkle each with a little flaked sea salt if using This step makes all the flavor pop

Bake:

Heat your oven to 375 degrees F Bake for 12 to 14 minutes The cookies should be puffed and the edges set but the centers slightly soft

Cool Down:

Let the cookies rest on the pan for 5 minutes This helps them finish setting before transferring to a wire rack for complete cooling Do not rush this step The caramel inside needs time to settle

Store and Enjoy:

Once cooled store in an airtight container They will keep soft for several days You can microwave for 10 seconds to rewarm and soften the caramel at any time

I always look forward to breaking these cookies open There is this fleeting moment when the caramel stretches out in a perfect golden ribbon and my family gathers around with big grins I love the magic that a pinch of sea salt brings right at the end too

Storage Tips

Keep your cookies in an airtight container at room temperature and they will stay soft for up to five days You can also freeze the baked cookies or even unbaked dough balls for future cravings For those late night sweet tooth attacks a quick microwave zap brings them back to bakery fresh

Ingredient Substitutions

You can use store brand caramel candies but the classic Kraft squares melt the most reliably If you must avoid dairy vegan butter can be swapped in for a similar texture and flavor If you do not have flaked sea salt just skip it or use a pinch of regular kosher salt

Serving Suggestions

Pile these cookies high on a platter with extra flaky salt on the side for sprinkling Serve still warm with scoops of vanilla ice cream Or make a batch ahead and add them to a cookie box or dessert table for instant crowd appeal

Cultural and Historical Context

Salted caramel as a flavor took off in the early 2000s but the combo of chocolate and caramel has deep roots in classic American baking These cookies are a playful update on the old fashioned chocolate drop cookies my grandma baked When salted caramel craze swept in we just had to put this twist on the family favorite

Seasonal Adaptations

Make them festive by rolling the dough in colored sugar before baking Swap the caramel candies for peppermint chocolates in winter Add a pinch of cinnamon to the dough in fall for a cozy spice

Success Stories

Many bakers I know tell me these cookies vanish at bake sales or make perfect thank you gifts One friend relayed that her holiday guests actually asked for a second batch to take home That is when I knew this recipe was a true keeper

Freezer Meal Conversion

Shape and stuff the dough but do not bake Simply freeze the unbaked balls on a sheet tray Once firm transfer to a freezer bag When ready to bake just pop them straight in the oven adding a minute or two to the baking time No need to thaw

Let these cookies cool just long enough for the caramel center to settle and enjoy while still a little warm. You will find they disappear almost as fast as you can bake them.

Common Recipe Questions

→ How do I keep caramel centers gooey?

To keep the caramel soft, avoid overbaking and try giving the cookies a few seconds in the microwave before serving.

→ Can I freeze these cookies?

Yes, store cooled cookies in an airtight container and freeze. Thaw at room temperature or gently rewarm in the microwave.

→ What kind of caramel is best for stuffing?

Kraft caramel candies work well, as they're easy to wrap in dough and melt into a soft center during baking.

→ Why is sea salt sprinkled on top?

The salt balances the sweetness and enhances the chocolate and caramel flavors for a fuller taste.

→ How should the dough be handled?

Chill the dough thoroughly before shaping to keep it easy to work with and prevent spreading in the oven.