Chocolate Caramel Stuffed Cookies
These Chocolate Caramel Stuffed Cookies are fudgy, chewy, and ultra chocolatey. Each bite melts in your mouth as you taste the gooey, salty caramel candies. These two-toned cookies, with their light caramel filling, contrasting with the dark, rich chocolate cookie, make for a show-stopping dessert. Don’t let that fool you though, because these are still easy to make!
Consider these tips while making the cookies:
Spooning and leveling flour - the key to any fluffy and tender baked good is accurately measuring your flour. Accidentally compacting your measuring cup with flour can ruin almost any baked good, so I recommend spooning the flour into your measuring cup until it is full. Then with the flat side of a butter knife, swipe the excess, overflowing flour off. This method is called spooning and leveling your flour. Alternatively, you can use a kitchen food scale to get the most accurate results.
Room temperature ingredients - ensuring that all of your ingredients are at room temperature or the same temperature allows for them to mix together well and as smoothly as possible.
TOTAL TIME: 45 minutes (plus chilling)
YIELD: about 12 cookies
1 cup all purpose flour (120 grams)
½ cup dutch processed cocoa powder (45 grams)
4 oz. softened butter (1 stick/115 grams)
1 room temperature egg or flax egg
½ cup brown sugar (100 grams)
½ cup granulated sugar (100 grams)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
12 Caramel Candies, unwrapped (or Esprit du Sel Caramels)
Fleur de sel, coarse sea salt, Maldon salt
Begin by creaming together your butter and sugars until light and fluffy. Beat for 3 minutes. Add in your egg/flax egg. Continue to beat for another minute.
Add in the flour, cocoa powder, baking soda, baking powder, and salt. Mix until combined. If the dough looks a little dry, continue to beat for another minute.
Then, chill the dough for 2 hours or up to 3 days in the refrigerator.
After chilling, preheat your oven to 350° F and line your baking trays with parchment paper and unwrap the caramel candies.
Remove the dough from the fridge and roll the dough into 1 inch balls using a 2 tablespoon cookie scoop or your hands. Place the dough on the baking trays. Make sure to leave two inches around the cookies to allow room for spreading.
Bake for 5 minutes at 350° F, then place one caramel candy on top of each cookie. Try to place the caramels on top quickly. Then, place cookies back in the oven and bake for another 6-8 minutes.
Once done baking, sprinkle with sea salt and let the cookies cool before eating.
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