Chocolate Caramel Cookies Recipe

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Rich, chewy, and decadently indulgent — these Chocolate Caramel Cookies are the kind of treat that demand attention. With their deep cocoa flavor and a gooey caramel center that melts just slightly into the soft cookie base, they offer the ultimate contrast of textures and flavors. Each bite starts with a gentle crunch and gives way to a soft, fudgy middle filled with silky, buttery caramel. It’s the kind of cookie that makes silence fall over a room because everyone is too busy savoring.

Perfect for holiday trays, gifting, or just a night when your sweet tooth won’t take no for an answer, these cookies are more than just a dessert — they’re a moment of pure indulgence. The rich dark chocolate cookie dough balances beautifully with the smooth caramel topping, making them an irresistible treat for caramel lovers and chocoholics alike.

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Ingredients for this Chocolate Caramel Cookies Recipe

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• ¾ cup (165g) brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups (250g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 20-24 soft caramel candies (or about 1 cup of homemade caramel)
• Flaky sea salt, for garnish (optional)

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Step 1: Prepare the Cookie Dough

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy — this should take about 3–4 minutes with a hand or stand mixer. Add in the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

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, mixing just until combined. The dough will be thick and rich — perfect for holding its shape during baking.

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Step 2: Shape and Chill

Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on a baking sheet lined with parchment paper, then use your thumb or the back of a small spoon to press a shallow well into the center of each cookie dough ball — this will hold the caramel later.

Refrigerate the shaped cookie dough for at least 30 minutes. Chilling helps the cookies maintain their structure and prevents them from spreading too much in the oven.

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Step 3: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the chilled cookies for 8–10 minutes, or until the edges are set but the centers are still slightly soft. Remove the tray from the oven and gently press the center indentations again if they’ve puffed up during baking.

Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.

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Step 4: Fill with Caramel

While the cookies are cooling, melt the caramel candies in a small saucepan over low heat, stirring constantly until smooth. You can also use a microwave in 20-second increments, stirring in between. Once melted, spoon about a teaspoon of caramel into the center of each cookie.

For an extra touch of sophistication, sprinkle a few flakes of sea salt over the caramel before it sets.

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Step 5: Let Set and Enjoy

Allow the caramel to set for about 15–20 minutes at room temperature, or pop the cookies into the fridge for quicker setting. Serve slightly warm or at room temperature for the best flavor and texture.

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Estimated Nutrition (Per Cookie – Approximate)

• Calories: 210
• Fat: 11g
• Saturated Fat: 7g
• Carbohydrates: 28g
• Sugar: 19g
• Protein: 2g
• Fiber: 2g
• Sodium: 120mg

Please note that nutrition values can vary depending on specific brands of ingredients used.

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Frequently Asked Questions

How do I keep the caramel from hardening too much?

Use soft caramel candies or homemade caramel with a higher cream content. Avoid overcooking the caramel when melting it.

Can I make the cookie dough ahead of time?

Yes! The dough can be made up to 3 days in advance and stored in the refrigerator. You can also freeze the dough balls for later use.

Can I use store-bought caramel sauce instead of melting candies?

Store-bought caramel sauce tends to be runnier. If you use it, chill the cookies after filling so the caramel sets more firmly.

How do I make this recipe gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your caramel and cocoa are gluten-free too.

Why did my cookies spread too much?

This usually happens when the dough isn’t chilled. Make sure to refrigerate the cookie dough before baking.

Can I make these cookies without eggs?

Yes. You can use egg replacers like flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), but the texture may change slightly.

Are these cookies good for gifting?

Absolutely! Let the caramel set completely, then wrap each cookie in parchment or wax paper to prevent sticking.

Can I add chocolate chips or nuts?

Definitely! Mini chocolate chips or chopped pecans/walnuts add a great texture and flavor twist.

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