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
INGREDIENTS:
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
METHOD:
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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