Introduction
These rich and fudgy chocolate cookies are stuffed with gooey caramel, making them the ultimate treat. Perfectly chewy with a molten caramel center, they are an irresistible combination of chocolate and caramel in every bite. Whether you’re celebrating a special occasion or simply craving a delightful dessert, these Easy Caramel Stuffed Chocolate Cookies are sure to satisfy your sweet tooth.
Detailed Ingredients with measures
200g all-purpose flour
50g cocoa powder
1/2 tsp baking soda
1/4 tsp salt
115g unsalted butter, softened
150g light brown sugar
50g granulated sugar
1 large egg
1 tsp vanilla extract
120g dark chocolate, melted
12 soft caramel candies
1 tbsp milk
50g granulated sugar (for rolling)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 12 cookies
Directions
1. Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a separate bowl, beat the butter, light brown sugar, and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract, mixing until fully combined.
5. Pour in the melted dark chocolate and mix until smooth.
6. Gradually add the dry ingredients, mixing until a soft dough forms. If too dry, add 1 tbsp of milk.
7. Scoop tablespoon-sized portions of dough and flatten slightly. Place a caramel candy in the center and wrap the dough around it, rolling into a ball.
8. Roll each dough ball in granulated sugar and place them on the prepared baking sheet, spacing them apart.
9. Bake for 10-12 minutes or until just set. The cookies should look slightly underbaked in the center.
10. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm for the best gooey caramel effect!
Detailed Directions and Instructions
Step 1: Preheat and Prepare
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Step 2: Combine Dry Ingredients
In a bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugars
In a separate bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.
Step 4: Add Egg and Vanilla
Add the large egg and vanilla extract to the butter mixture, mixing until fully combined.
Step 5: Incorporate Melted Chocolate
Pour in the melted dark chocolate and mix until the batter is smooth.
Step 6: Mix in Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms. If the dough seems too dry, add 1 tablespoon of milk to achieve the desired consistency.
Step 7: Fill with Caramel
Scoop tablespoon-sized portions of dough and flatten each slightly. Place a soft caramel candy in the center, then wrap the dough around it, rolling into a ball.
Step 8: Sugar Coating
Roll each dough ball in granulated sugar, ensuring they are well-coated, and place them on the prepared baking sheet, spacing them apart.
Step 9: Bake
Bake the cookies for 10-12 minutes or until they are just set. The cookies should appear slightly underbaked in the center for a gooey texture.
Step 10: Cooling
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm for the best gooey caramel effect!
Notes
Note 1: Storage
Store the cookies in an airtight container at room temperature for up to 1 week.
Note 2: Chocolate Substitute
Feel free to substitute dark chocolate with milk chocolate if you prefer a sweeter taste.
Note 3: Caramel Options
You can use various types of caramel candies such as soft caramels or caramel-filled chocolates for a different flavor experience.
Note 4: Baking Time
Keep an eye on the cookies as oven temperatures may vary; adjust baking time accordingly.
Note 5: Serving Suggestions
These cookies pair wonderfully with a glass of milk or a scoop of vanilla ice cream for an indulgent dessert experience.
Storage Instructions
To store your Easy Caramel Stuffed Chocolate Cookies, place them in an airtight container at room temperature. They will stay fresh for up to 4 days. For longer storage, you can refrigerate them for up to a week. To keep them even longer, consider freezing them in a freezer-safe container or bag. They can be frozen for up to 2 months. Just thaw at room temperature when you’re ready to enjoy them again.
Serving Suggestions
These cookies are best enjoyed warm, allowing the caramel center to remain gooey. Serve them alongside a tall glass of cold milk or a scoop of vanilla ice cream for an indulgent dessert. You can also dust the cookies with powdered sugar for a decorative touch or pair them with fresh berries for a delightful contrast in flavors.
Nutritional Information
Each cookie contains approximately:
– Calories: 180
– Total Fat: 8g
– Saturated Fat: 5g
– Cholesterol: 20mg
– Sodium: 80mg
– Total Carbohydrates: 26g
– Dietary Fiber: 1g
– Sugars: 13g
– Protein: 2g
This is an estimate and may vary based on specific brands and measurements used.
Ingredient Substitutions
If you need to make substitutions, consider the following options:
– For gluten-free cookies, use a 1:1 gluten-free flour blend in place of all-purpose flour.
– Instead of unsalted butter, you can use coconut oil or a dairy-free butter alternative.
– For a vegan option, replace the egg with a flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let sit for 5 minutes to thicken).
– Use semi-sweet or milk chocolate instead of dark chocolate for a sweeter flavor.
– If you don’t have caramel candies, try using chocolate hazelnut spread or peanut butter as a filling instead.
Cook techniques
Measuring Ingredients
Accurate measurements are crucial in baking. Use a kitchen scale for dry ingredients like flour and cocoa powder for precision, and measuring cups for liquids.
Soften Butter
To soften butter quickly, cut it into small cubes and leave it at room temperature for about 15-20 minutes. If you’re short on time, you can microwave it on a low setting for 5-10 seconds.
Melting Chocolate
Melt dark chocolate using a double boiler or in short bursts in the microwave. Stir between intervals to avoid burning.
Mixing Techniques
When creaming butter and sugars, use an electric mixer on medium speed until light and fluffy, which incorporates air for a chewier texture.
Forming Dough Balls
Scoop dough using a tablespoon and flatten it slightly before adding the caramel candy. Ensure the candy is fully enclosed for the molten center effect.
Rolling Cookies
After forming the dough balls, roll them in granulated sugar to create a sweet, crunchy exterior that contrasts beautifully with the soft interior.
Baking Tips
Bake until slightly underbaked in the center to maintain gooey caramel. Keep an eye on them during the last few minutes, as they can go from perfect to overbaked quickly.
Cooling Cookies
Let cookies cool on the baking sheet for a few minutes before transferring them. This helps them set and prevents breaking.
FAQ
Can I use a different type of chocolate?
Yes, you can substitute with milk chocolate or even white chocolate according to your preference.
What if I don’t have soft caramel candies?
You can use other types of caramel, such as caramel sauce, but the texture will differ slightly.
Can I store the cookies? If so, how?
Yes, store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them individually and thaw as needed.
Can I add nuts or other mix-ins?
Absolutely! Walnuts or pecans can add a nice crunch. Just be mindful of the balance between flavors.
How do I prevent the cookies from spreading too much while baking?
Chilling the dough for 30 minutes before baking can help limit spreading and keep the cookies thick.
Can I make these cookies gluten-free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour.
Conclusion
These Easy Caramel Stuffed Chocolate Cookies are the perfect indulgence for any chocolate and caramel lover. With their rich and fudgy texture, combined with a gooey molten caramel center, they are bound to satisfy your sweet cravings. Enjoy them warm for an unforgettable treat!
More recipes suggestions and combination
Peanut Butter Stuffed Chocolate Cookies
Swap the caramel candies for peanut butter cups for a delightful chocolate and peanut butter combination in each bite.
Chocolate Mint Cookies
Incorporate mint extract into the dough and add mint chocolate chips for a refreshing twist.
Salted Caramel Chocolate Cookies
Sprinkle sea salt on top of the cookies before baking to enhance the flavor of the sweet caramel inside.
Nutella-Stuffed Chocolate Cookies
Replace the caramel with Nutella for a creamy, chocolatey center that’s sure to please.
Chocolate Chip Cookies with Caramel Drizzle
Use your favorite chocolate chip cookie recipe and drizzle warm caramel sauce over the top before serving.
Coconut Chocolate Cookies
Add shredded coconut to the cookie dough for a tropical flavor that pairs well with chocolate and caramel.