Chocolate cookie dough full of chocolate chips wrapped around a Milky Way Simply Caramel Bar. Drizzle with melted caramel and sprinkle with sea salt for the fudgiest, gooeyist chocolate caramel cookie yet!
Have you ever had braces? They’re not that fun. My mom always tells me how beautiful my teeth will be when they come off, but I really miss eating some of my favorite chewy snacks. Caramel is one of those things that are probably not very good for my braces, and when I got them on, I figured that was ok. No caramel for 16 months or so didn’t seem that bad to me. I’ve never really cared for caramel that much.
That is, until we made these Double Chocolate Caramel Cookies. Pure, simple, chocolate salted caramel. Caramel oozing from the middle and on the top. The caramel oozing from the middle of the cookie is actually a Milky Way Simply Caramel Bar. Have you tried them? They’re just caramel and chocolate. You’re going to use the bite-size ones to make these cookies. They’ll melt perfectly in the center of the cookie.
Chocolate, chocolate, and more chocolate with every bite. I couldn’t get away from them. I never knew caramel could be this good- especially when stuffed in the middle of a cookie.
But these aren’t just any chocolate caramel cookies. These are pretty much the softest, chewiest, chocolatiest, gooeyiest, best cookies I’ve ever had. Want to know a secret? How do we get our cookies so thick and fudgy?
Well, there are a few things you need to know:
-Brown sugar makes all cookies chewier and thicker. We used half brown and half white for this.
-Refrigerate the dough before you bake it. Why? Because it makes the dough stiffer, so it won’t melt too fast and spread all over the pan.
-Never melt the butter. Soften it in the microwave or let it sit out for a while before mixing it into your cookies. Melting the butter can make the cookies spread a lot and sometimes burn on the sides. If your butter accidently gets too melty, that makes the refrigeration step all the more important. It will firm that butter back up!
Oh, and one more thing…. if you like your cookies gooey, which we do, underbake them just a tiny bit. If a recipe says bake for 8 to 10 minutes, start with 8, and if you need more time, add a little more until they are just right. You can always add more time, but if they’re overcooked, you can’t undo it. We usually always take our cookies when they still very soft and not at all brown.
The best thing about the cookies is that the caramel stays soft inside, even after a few days. Although I do admit I was afraid to eat them thinking my braces would break. Thank goodness it didn’t. And I still got to enjoy quite a few of these chocolate caramel cookies.