Salted Caramel Stuffed Double Chocolate Cookies
User Reviews
5
Salted Caramel Stuffed Double Chocolate Cookies
Description
Salted Caramel Stuffed Double Chocolate Cookies combine cocoa powder and semi-sweet chocolate chips to create a deep chocolate flavor. The dough is enriched with softened butter, brown and white sugars, egg, and vanilla, producing a tender crumb. Baking reveals a slightly crisp exterior while maintaining a soft interior.
Each cookie is filled with a Rolo candy that melts during baking, offering a molten caramel center with a touch of salt from the coarse sea salt sprinkled on top, balancing sweetness and enhancing complexity.
These cookies are great served warm to enjoy the melted caramel, or at room temperature. They pair well with milk or coffee as a comforting dessert or snack.
Dough chilling is essential to manage spreading and texture. Leftover cookies keep well in an airtight container and can be reheated briefly in the microwave to refresh the gooey center.
Ingredients
- 1 cup flour
- ⅔ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons butter softened, unsalted
- ¾ cup brown sugar
- ¼ cup sugar
- 1 egg at room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups semi sweet chocolate chips
- 18 Rolo candies unwrapped
- 1 tablespoon coarse sea salt or sea salt flakes
Instructions
- In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. In a large bowl beat together butter, brown sugar, and sugar until light and fluffy (2-3 minutes). Mix in egg and vanilla until blended.
- Gradually mix in dry ingredients on low speed until just incorporated, don't over mix. Stir in the chocolate chips by hand. (I reserve 1/4 cup for adding at the end) Cover TIGHTLY and chill for 2 hours or overnight.
- Preheat oven to 350 degrees and take the dough out of the fridge while the oven is preheating.
- Roll 2-3 tablespoons of cookie dough into a ball. Break the ball in half and place one half on a baking sheet. Press a Rolo into the center of the cookie dough, top with remaining half of the cookie dough ball and press down on top of the Rolo to cover it completely. Press a few chocolate chips into the top. Repeat with remaining dough and Rolos, placing cookies about 3 inches apart on a baking sheet.
- Bake for 10-12 minutes until the tops of the cookies are just set. Sprinkle immediately with sea salt to taste, then allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Serve at room temperature for chewy caramel OR for melty caramel, pop a cookie in the microwave for 8-10 seconds (this is for my microwave, you might need to test with yours to find how many seconds yields a melted caramel center). Store in airtight container.
Notes
- Chill cookie dough thoroughly to make shaping easier and improve baking texture.
- Store baked cookies in an airtight container at room temperature to maintain freshness.
- Reheat individual cookies briefly in the microwave to soften the caramel center before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 96mg | 4% |
| Potassium | 166mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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