Make chewy fudgy chocolate chip cookies stuffed with ooey gooey caramels and topped with sea salt. These decadent cookies are like mini chocolate bombs and will quickly become your favourite.
Ever since I saw these caramel stuffed cookies on Sally’s Baking Addiction I was in awe! I cannot imagine a more perfect cookie, dark fudgy loaded with chocolate cookie with soft caramel inside and with a little sprinkling on sea salt on top. I don’t think one could change even a single thing about these to perfect them since they’re already so damn perfect. I particularly love these because these cookies have my two favourite things – caramel and chocolate – TOGETHER.
The key here is using a good caramel candy, you can’t use the hard ones because they won’t melt so look for really soft caramels. I’ve used Werther’s Original in this recipe and it worked beautifully. I’ve tried this recipe once before using Galaxy chocolates that come with caramel stuffing but it did’t work. So look for soft caramels like Werther’s, Wilton Candy Melts, if you’re in India Kwality Candy from snapdeal.com will work great too. Thanks to my little Instagram community for helping me out and giving me soooo many ideas! I’ve literally been looking for these everywhere but finally found them at my neighboring Nature’s Basket.
Making these cookies is actually really easy and quite fun. I’ve used Sally’s recipe and it always works for me. The cookies are sooooooo fudgy and almost like chocolate bombs! The amount of cocoa powder in these cookies is breathtakingly high but the end result is to die for. Oh and let’s talk about the caramel centre that makes all the difference. To make these little amber centres you need to get soft caramel (read above) and stuff them in cookie cavities. Cookie cavity is essentially a little space/dent you using your fingers in the cookie ball. The cavity should be big enough to fit the caramels but make sure you have enough cookie dough covering the caramels. If there isn’t enough cookie dough, your caramel will ooze out and will make your cookies stick to the foil or parchment paper (This actually happened to me! Ruined one good cookie but I still ate it). Also make sure your baking tray isn’t dark in color because a dark baking tray cooks the bottom way too fast, so either use a light color baking tray or cover your with atleast 2 layers of foil. Now that you everything there is to know, get started with the recipe!
- • Softened Butter, ½ cup or 100 grams approx
- • Dark Brown Sugar, ½ cup or 110 grams approx.
- • Powdered White Sugar, ½ cup
- • Egg, 1 at room temperature
- • Vanilla Essence, 1 teaspoon
- • Chocolate Chips, ½ cup
- • Flour, 1 cup or 128 grams
- • Baking powder, 1 teaspoon
- • Cocoa Powder, ⅔ cup or 60 grams approx.
- • Salt, ¼ teaspoon
- • Milk, 3 tablespoons
- • Soft Caramel Candy, 10-20 (I used Werther's Original available at Nature's Basket)
- • Sea Salt, to sprinkle on top
- Whisk the butter until light and fluffy in a bowl. When the butter is pale yellow, add in the sugar and whisk again until completely incorporated. This will take about 2-3 minutes with an electric mixer.
- Whisk egg in a separate bowl and add it in along with the vanilla essence to the butter sugar mix. Whisk for a few seconds until everything is properly combined.
- Sieve in the flour, baking powder, cocoa powder and salt. Mix with a spatula or wooden spoon, ditch the whisk.
- Add in the milk to form a smooth dough, the cookie dough will be slightly sticky. Wrap the cookie dough in cling film or plastic wrap and refrigerate for an hour so that it becomes easy to handle.
- Preheat your oven at 180 degree Celsius, while you stuff the cookies with caramel candy cookie. Take about 1 tablespoon of cookie dough in your hand and make a ball, then make a cavity in it. Stuff a soft caramel candy (you might have to squeeze the candy to make it fit since it's long) in the cavity and cover with about ½ tablespoon of cookie dough.
- Form a ball, flatten it slightly and decorate it with a few chocolate chips on top. Simply place chocolate chips on top of the cookie and lightly press. Do not over crowd the baking tray these cookies will spread a little.
- Bake the cookies at 180 degree Celsius for 9-10 minutes. The cookies will be soft when you take them out, allow them to cool on the baking tray for 15 minutes before transferring them on a wire rack.
- Sprinkle some sea salt. Allow to cool and enjoy!