Because a picture of caramel goozing out of a soft, rich, chocolate cookie isn’t enough for anyone, I am giving you this recipe. You can eat them warm and have warm caramel drip off your chin, or you can eat them after they’ve cooled and bite into a decadent cookie of chocolate and find a chewy caramel in the center. Either way, these could be the best cookie you’ve ever had. Bring them for your Christmas cookie exchange and be the coolest kid at the party!
To begin, preheat your oven to 375 degrees.
Mix 1 c. butter
with 1 c. brown sugar,
and 1 c. white sugar until light and fluffy — about 3 minutes with a mixer.
Add in 2 eggs, one at a time,
and 2 tsp. vanilla.
In a separate bowl, combine 2 1/4 c. flour,
1 tsp. baking soda,
1/2 tsp. salt,
and 1 c. of unsweetened cocoa until well combined.
Add the dry ingredients to the first mixture and mix well.
You can chill the dough for a bit to make it a little easier to deal with, or you can decide you need these cookies now and messy hands be darned — go for it.
Unwrap half your bag of soft caramels. I used Lancaster soft caramels which created the perfect goozey center. I’ve done some reading and other caramel candies can be too chewy or hard or make a mess. Just ask for Lancaster caramels if you don’t see them at your store. I’ve even seen them at Menard’s, friends. They’re out there. Anyway, I can’t tell you how many candies you’ll use, because it really depends on the size of the cookies you make. So unwrap half at a time and see how many you’ll use as you go.
I used between 1 1/2-2 T of delicious chocolate dough and made it into a circle. I then pressed the caramel into the center.
Then, I rolled the dough between my palms like I was making a ball and set on a parchment paper covered baking sheet.
Bake these beauties for 8-10 minutes or until they just look set in the center.
Let cool completely before trying to handle them because those warm caramel centers are pretty fragile! I would advise letting them cool 4-5 minutes on the baking sheet and then move them to a wire rack to finish cooling.
- 1 c. butter
- 1 c. brown sugar
- 1 c. white sugar
- 2 eggs
- 2 tsp. vanilla
- 2¼ c. flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 c. unsweetened cocoa powder
- 1 bag Lancaster soft caramels
- Preheat oven to 375 degrees.
- Use a mixer to beat the butter and sugars until fluffy -- 2-3 minutes.
- Add the eggs in one at a time and the vanilla as well. Mix well.
- In a separate bowl, mix the flour, baking soda, salt, and cocoa powder until combined.
- Mix the dry ingredients into the wet ingredients.
- You can chill the dough at this point or just deal with messy hands.
- Make a ball of dough about 1½-2 T. dough.
- Press one caramel into the center.
- Roll the ball of dough between your palms around the caramel.
- Bake on a parchment paper lined baking sheet for 8-10 minutes or until the center looks set.
- Cool on the baking sheet for 4-5 minutes and then move to a wire cooling rack to cool completely.