Chocolate Caramel Stuffed Cookies
Servings 15 cookies
These Groumet Bakery-Style Chocolate Caramel Cookies are easy to make and require zero chilling! The dough is a soft, fudgy pudding dough that's stuffed with caramel candy and dipped in chocolate chips before baking.
Ingredients
- 1¾ cups all-purpose flour 220g
- ½ cup unsweetened cocoa powder 55g
- 1 (3.4oz.) box instant chocolate fudge pudding mix unprepared
- 2 tablespoons malt powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup salted butter 110g
- ½ cup light brown sugar packed, 115g
- ½ cup granulated sugar 110g
- 1 large egg room temperature
- 1½ teaspoons pure vanilla extract
- 3 ounces whole milk
- 16 Cadbury Caramello Miniatures or other chocolate caramel candies
- 1 cup mini chocolate chips for topping
- coarse sea salt for topping
Instructions
Cookies
- Preheat the oven to 350°F and line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together 1¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 (3.4oz.) box instant chocolate fudge pudding mix, 2 tablespoons malt powder, ½ teaspoon salt, and ¼ teaspoon baking soda. Set aside.
- Cream together ½ cup salted butter, ½ cup light brown sugar , and ½ cup granulated sugar in a large bowl or stand mixer fitted with a paddle attachment and cream for 2 minutes.
- Add in 1 large egg and 1½ teaspoons pure vanilla extract and beat until fully incorporated.
- Add the dry ingredients and 3 ounces whole milk , alternating between them 3 times, beginning with flour and ending with milk. Mix for about 1 to 2 minutes The dough should be thick but soft, greasy but not sticky.
- Use the scoop to measure the dough into 15 portions (about 2oz. each).
- Press your thumb into the center of each ball of dough and then press one of the 16 Cadbury Caramello Miniatures into each well. Work the dough up and around the chocolate and seal well.
- Add 1 cup mini chocolate chips to a small prep bowl and press the tops of the balls into the bowl to coat them with the mini chocolate chips.
- Place the cookie dough balls on the prepared baking pan at least 2 inches apart and gently press the chocolate chips into the top of the dough to secure any that may be loose. I can fit 12 of these cookies comfortably on a 12x17-inch pan for reference.
- Sprinkle the tops of the cookies with coarse sea salt.
- Bake for 7 to 9 minutes until the edges are just set and the dough looks more matte than glossy.
- Allow the cookies to cool on the pan for 15 minutes before transferring them to a wire rack with a spatula to cool completely. Bake the other pan of cookies. These cookies are very soft right after baking and will firm up while they cool.
Notes
- How To Store: Keep these cookies in an airtight container stored at room temperature and enjoy them for 3 to 4 days. I've found that much longer than that, and the cookies start to dry out.
- How To Freeze: Let the cookies cool to room temperature, then flash freeze on a baking pan before packing them up in a freezer bag and squeezing out any excess air. Store for up to 3 months in the freezer.
- The malt powder isn't necessary to the structure of the cookie, but it does give it a unique flavor. It can be found in most grocery stores near powdered drink mixes and hot chocolate or near ice cream fixings.
- It's best to rotate between using two cookie sheets. This prevents dropping cookie dough onto a hot baking sheet that just came out of the oven. If cookie dough is dropped onto a hot sheet, it changes the structure of the cookie, causing it to spread and become thin. Therefore, to protect the structure of the cookies, I always suggest using two baking sheets or allowing the baking sheet to cool before adding another batch of dough to it.
- Do not prepare the pudding mix. The dry pudding mix powder is added to the dough as is.
- Do not use Cook & Serve pudding mix.
- Dry, crumbly cookies are often the result of being overbaked or the dough accidentally having too much flour added to it. Be sure to stick to the 7 to 9 minutes of baking, pulling them out of the oven when the edges are just set. The cookies should look more matte than glossy when they come out of the oven.
- To prevent accidentally adding too much flour, learn How To Measure Flour correctly by choosing from two different methods!
- You can try using regular chocolate chips instead of mini ones.
- You can use Dove Caramels or Rolo candy instead of Caramellos! The Caramellos are a bit more prone to leaking because of the square edges, but they're my favorite, so feel free to use yours!
Nutrition
Calories: 240kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 166mg | Potassium: 90mg | Fiber: 2g | Sugar: 22g | Vitamin A: 243IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg
Find it online: www.sugarandsoul.co/chocolate-caramel-cookies/