Description
These easy salted caramel-stuffed chocolate cookies are soft and chewy filled with melty caramel on the inside. The homemade salted caramel is a soft caramel that you cook to the point that it sets into a chewy salted caramel candy pieces. The recipe yields 12 large chocolate-caramel cookies, but you can scale the size to make more if you like.
Ingredients
Salted Caramel
- One batch of homemade caramels, set in the pan for at least 2 hours
Chocolate Cookie Dough
- 300g all-purpose flour
- 50g dutch process cocoa powder, sifted (I used half black cocoa and half Dutch process to give the super dark colour)
- 1 tsp salt
- ¾ tsp baking soda
- 225g unsalted butter, at room temperature
- 200g brown sugar
- 100g granulated sugar
- 1 large egg (50g not including the shell), at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- Granulated Sugar for Rolling
Instructions
SALTED CARAMELS
- Make the caramel as directed in the homemade caramel recipe
- Remove the caramel from the pan using the parchment paper sling. Using a sharp knife, cut into a 5x5 grid, to give you approximately 4cm squares of caramel. Store in an airtight container in the fridge until you are ready to use. Store leftover caramels in an airtight container in the fridge for up to 2 weeks.
CHOCOLATE COOKIE DOUGH
- Preheat the oven to 350°f / 180°c. Line two baking trays with parchment paper. In a medium bowl, sift together the flour, cocoa powder, salt, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, cream the butter and sugars until light and fluffy, 3-4 minutes. Add the egg and vanilla, and beat until combined. Add the flour and cocoa mixture, and beat on low until just incorporated.
- Using a #24 cookie scoop, scoop balls about 3 Tbsp in size (about 75g). I do 6 per sheet - these are large cookies and I prefer to bake them one sheet at a time, but if your oven can handle it, you can bake two trays at once.
- Working with one piece of dough at a time, roll it into a ball, then flatten slightly with your hands. Press a square of caramel onto the dough, and carefully mould the dough around the caramel to fully enclose it. You will end up with a slightly flattened ball of dough.
- Repeat with the remaining balls of dough.
- Roll all the balls of dough generously in granulated sugar, then arrange on the prepared baking pan, leaving adequate spacing between each.
- Bake the cookies for 12-13 minutes, until the edges and tops are set. Remove from the oven and leave to cool on the pan for 15 minutes before transferring to a wire rack to cool completely.
- Repeat the baking process with the remainder of the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
Notes
I use golden syrup in the caramel. It acts as in invert sugar to help the caramel stay smooth. If you don't have access to it, you can use honey or light corn syrup instead
You will have leftover caramel - the recipe doesn't use a full batch. This is delicious eaten just as is. Store in an airtight container in the fridge.
If you only have salted butter that is fine, just reduce or omit the salt in the cookie dough recipe.