I really hope that you have caramel squares or caramel sauce in the house right now, because you are going to want to make these right away.
Are you ready?
Double chocolate caramel-stuffed cookies.
Oh yea, and dusted with a light sprinkle of sea salt.
This is a decadent, rich chocolate cookie with a soft and chewy caramel center. That pinch of sea salt just sends these brown-butter chocolate cookies over the top.
While my daughter loves these cookies, they are definitely an adult indulgence.
I’m publishing this recipe for double chocolate caramel-stuffed cookies today as it is National Homemade Cookie Day, and October is National Caramel Month, National Cookie Month, and National Dessert Month.
I think I’ve covered my bases. (And I love whoever comes up with these month themes – they make life just a bit more festive.)
These cookies have everything you would want in a decadent, over-the-top cookie – the kind that people love to receive as presents and can’t help but reach for a second.
Two different types of chocolate chips.
An extra hit of chocolate with a hint of cinnamon.
And buttery-sweet caramel that melts to the perfect ooey-gooey texture, without getting sloppy.
- 3/4 cups unsalted butter, melted or browned
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon molasses, optional
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoons baking soda
- 1 1/2 cups milk chocolate chips
- 24 caramel squares, or squares of caramel-filled chocolate bar
- Preheat oven to 325F.
- Whip the butter and sugars until light and airy. Slowly incorporate the eggs (one at a time), vanilla, and optional teaspoon of molasses.
- Place flour, cocoa powder, and baking soda in a bowl, stir to combine and set aside.
- Mix the dry ingredients into the wet batter slowly, and then stir in your desired amount of chocolate chips. (The more the better!)
- Portion out 1-2 tablespoon scoops of batter, and wrap each scoop around a caramel square.
- Place on a lined cookie sheet and bake for 12-15 minutes.
- After removing from oven, allow the cookies to sit for one minute before placing them to finish cooling on a baking sheet.
Check out some other delicious cookies from my fellow Fill the Cookie jar bloggers:
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