Name: Double Chocolate Caramel Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup salted butter (at room temperature, 8 ounces); 3/4 cup granulated sugar (182 grams); 3/4 cup brown sugar (182 grams); 2 large eggs; 2 teaspoons vanilla extract (8 grams); 2 cups all-purpose flour (280 grams); 2/3 cup cocoa powder (55 grams); 3/4 teaspoon baking soda (4 grams); 1/4 teaspoon salt; 2 cups semi-sweet chocolate chips (340 grams); 30 Rolo candies or Simply Caramel MIlky Ways; 20 Kraft caramels; 2 tablespoons sweetened condensed milk; Sea salt (for sprinkling, if desired)

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Chocolate cookie dough wrapped around a chocolate caramel candy. Drizzle with melted caramel and sprinkle with sea salt for the fudgiest double chocolate caramel cookies yet.

Chocolate chip cookies with a double dose of caramel. These delicious cookies use brown sugar and caramel candies to make a soft and chewy cookie.

We took our fudgiest chocolate cookie dough and gave it a caramel twist and a sprinkle of salt. Although these cookies are good any time of the year, they always end up on our Christmas cookie table and are a favorite because they stay soft. And they go quickly at a bake sale.

a double chocolate cookie broken in half

Flavor: You have to love chocolate to like these cookies. Chocolate cookie dough base with chocolate chips in every bite. The salted caramel adds a sweet and salty touch.
Texture: Soft, fudgy, rich texture. The caramel center is creamy and you’ll have little soft bites of chocolate chips inside, too.
Method: Plan enough time to chill the dough for about 1 hour before baking. This helps the cookies stay thick, so don’t skip it!

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 cold, so it won’t melt too fast and spread all over the pan.
Never melt the butter. Let it sit out at room temperature before mixing it into your cookies. Melting the butter can make the cookies spread a lot and changes the texture of the cookies.
Oh, and one more thing…. if you like your cookies gooey, which we do, under bake 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.

How to Make Double Chocolate Caramel Cookies

Using the bowl of a stand mixer using a paddle attachment, cream together the butter and sugars on medium speed for 2-3 minutes until light and fluffy.
Add the eggs and vanilla and mix again on low speed. Scrape the bowl as needed.
Add in the flour, cocoa, baking soda and salt. Mix until it is well blended, scraping the sides of the bowl as needed.
Add in the chocolate chips and mix until combined. The dough will be soft and slightly sticky.

Refrigerate the cookie dough for 30 minutes.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a nonstick (silicone) baking mat.
Using a cookie scoop, scoop the cookie dough into 30 balls. Flatten with the palm of your hand, then wrap the cookie dough around the caramel candy so the candy is completely covered. Place on the prepared cookie sheet. Repeat with the remaining cookie dough.
Bake the cookies in the preheated oven for 10 minutes. Do not over bake.
Allow the cookies to cool for 5 minutes on the cookie sheet, then place on a wire rack to cool completely.
In a small microwaveable bowl, melt the Kraft caramels for 40 seconds. Stir in the sweetened condensed milk. Continue to melt the caramels at 10-15-second intervals until they are completely melted and able to be drizzled over the cookies.
Drizzle the caramel over top the cookies, then immediately sprinkle with sea salt.

Recipe Variations

While the caramel is still soft, add a few chopped pecans to the cookie. Or you can press a pecan half into the top.
Instead of a caramel candy, wrap the dough around a Snickers bite size candy, peanut butter cups or even 3 Musketeers.

double chocolate caramel cookies on a baking sheet

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 5 days. The cookies also freeze well for up to 2 months.

Double Chocolate Caramel Cookies

4.64 from 19 votes

Chocolate cookie dough wrapped around a chocolate caramel candy. Drizzle with melted caramel and sprinkle with sea salt for the fudgiest double chocolate caramel cookies yet.

Servings 30 cookies

Prep Time 20

Cook Time 10

Total Time 30

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Ingredients

1 cup salted butter at room temperature, 8 ounces
3/4 cup granulated sugar 182 grams
3/4 cup brown sugar 182 grams
2 large eggs
2 teaspoons vanilla extract 8 grams
2 cups all-purpose flour 280 grams
2/3 cup cocoa powder 55 grams
3/4 teaspoon baking soda 4 grams
1/4 teaspoon salt
2 cups semi-sweet chocolate chips 340 grams
30 Rolo candies or Simply Caramel MIlky Ways

Caramel Drizzle:

20 Kraft caramels
2 tablespoons sweetened condensed milk
Sea salt for sprinkling, if desired

Instructions

Using the bowl of a stand mixer using a paddle attachment, cream together the butter and sugars on medium speed for 2-3 minutes until light and fluffy.
Add the eggs and vanilla and mix again on low speed. Scrape the bowl as needed.
Add in the flour, cocoa, baking soda and salt. Mix until it is well blended, scraping the sides of the bowl as needed.
Add in the chocolate chips and mix until combined. The dough will be soft and slightly sticky.
Refrigerate the cookie dough for 30 minutes.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a nonstick (silicone) baking mat.
Using a cookie scoop, scoop the cookie dough into 30 balls. Flatten with the palm of your hand, then wrap the cookie dough around the caramel candy so the candy is completely covered. Place on the prepared cookie sheet. Repeat with the remaining cookie dough.
Bake the cookies in the preheated oven for 10 minutes. Do not over bake.
Allow the cookies to cool for 5 minutes on the cookie sheet, then place on a wire rack to cool completely.
In a small microwaveable bowl, melt the Kraft caramels for 40 seconds. Stir in the sweetened condensed milk. Continue to melt the caramels at 10-15-second intervals until they are completely melted and able to be drizzled over the cookies.
Drizzle the caramel over top the cookies, then immediately sprinkle with sea salt, if desired. The caramel will set quickly, so do a few cookies at a time, then sprinkle the salt on top so it is sure to stick. If the caramel in the bowl gets too hard, return it to the microwave for another 10-15 seconds to remelt it and continue to drizzle.
Allow the cookies to cool completely and store them in an airtight container at room temperature. These do not stack on top of each other well, since the caramel on top will stick to the bottom of another cookie. Store them in single layers.

Notes

If you use unsalted butter, increase the salt to ½ teaspoon.

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 30 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Author Julie Clark

Course Dessert

Cuisine American

Calories 262

Keyword caramel cookies, christmas cookies, double chocolate cookies, stuffed cookie recipe

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