{recipe} Salted Double Chocolate Cookies Stuffed with Caramel

These are some pretty magnificent chocolate caramel cookies! I have been eating them like crazy. A tiny bit salty, not too sweet, oozing molten caramel… yeah. So good.

Awhile back I made some chocolate cookies that I thought were the absolute best double chocolate chip cookies that had ever or would ever existed… and then today I had a flash of brilliance that led me to make the same cookie dough, then wrap the dough around caramels for a molten caramel center and sprinkle the cookies with salt.

These might seem tricky with the caramel stuffing but I promise it requires only a beginner-level baker to achieve it. Try them, you won’t be sorry!

One note: You might wonder why I specify using miniature chocolate chips, but it’s because it makes the dough a lot easier to wrap around the caramels.

RECIPE: Double Dark Chocolate Cookies Stuffed with Caramel
makes about 3 dozen


  • 2 1/2 cups miniature semi-sweet chocolate chips, divided
  • 3 oz. unsweetened baking chocolate
  • 1/4 cup butter
  • 3 eggs
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 1 Tblsp brewed coffee or espresso
  • 1/2 tsp salt
  • 6 Tblsp flour
  • 1 tsp baking powder
  • about 20 soft caramel candies (like Kraft or something fancier)
  • coarse salt like fleur de sel or sel gris


  • In a double boiler, melt 1 1/2 cup of the chocolate chips with the unsweetened chocolate and the butter. (If you don’t have a double boiler, you can put about 1 inch of water in a pot and set a stainless steel bowl over it to use as a makeshift double boiler.)
  • Meanwhile, whisk together eggs, sugar, vanilla, coffee, and salt.
  • When chocolate is melted, pour into egg mixture and whisk well to completely combine.
  • Add flour and baking powder. Switch to a wooden spoon or spatula and mix until completely combined, with no streaks of flour.
  • Stir in remaining 1 cup chocolate chips.
  • Chill dough for at least 2 hours.
  • Preheat oven to 350 degrees F. Prepare a sheet pan or cookie sheet with parchment paper. Cut caramels in half with a sharp knife.
  • Form a wad of dough around a half caramel, using about a generous tablespoon of dough. Place on cookie sheet with space between as they will spread.
  • Sprinkle each cookie with a very small pinch of coarse salt.
  • Bake for 10-12 minutes, until cookies have a slight crust on them but are still soft inside.
  • Cool on wire racks. Caramel will be molten lava hot for about 15 minutes and then will cool but stay soft.

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5 Responses

  1. Jamie says:

    Wow, these look amazing. I’m not sure I have more room on my baking list this year but this will definitely go in the file to try soon. Happy Holidays, Karen!

  2. dietrich says:

    That’s great recipe and the cookies looks delicious!

  3. Ben Bowler says:

    I made these for my co-workers in Boulder! They are delicious, and a big hit!