Salted Caramel Stuffed Chocolate Cookies

Introduction:
Indulge in the ultimate cookie experience with these Salted Caramel Stuffed Chocolate Cookies! Each soft and chewy chocolate cookie hides a gooey, sweet salted caramel center, creating a perfect balance of rich chocolate and creamy caramel with a touch of sea salt. Ideal for dessert lovers and a surefire hit at any gathering, these cookies are as decadent as they are delicious.

Why You’ll Love This Recipe:

• Decadent: A delightful combination of chocolate and caramel with a sprinkle of sea salt.
• Soft and Chewy: Perfectly soft, chewy cookies with a warm, gooey center.
• Impressive: An elegant treat that looks and tastes like it came from a gourmet bakery.

Ingredients:

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chocolate chips (semi-sweet or dark)
• 24 caramel candies (wrapped)
• Sea salt flakes (for sprinkling)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

1. Make the Cookie Dough:

• In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.

1. Assemble the Cookies:

• Take a heaping tablespoon of cookie dough and flatten it in your hand. Place a caramel candy in the center and fold the dough around it, forming a ball. Ensure the caramel is completely enclosed.
• Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.

1. Bake:

• Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to cook slightly on the baking sheet after being removed from the oven.

1. Cool and Add Sea Salt:

• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Just before serving, sprinkle a small pinch of sea salt flakes on top of each cookie.

1. Serve:

• Enjoy the cookies warm or at room temperature. Store any leftovers in an airtight container.

Tips for Success:

• Caramel: Make sure the caramel candies are well-wrapped and fully enclosed in dough to avoid leaking during baking.
• Chill Dough: If the dough is too soft to work with, chill it in the refrigerator for 30 minutes before forming the cookies.
• Sea Salt: Use a light hand when sprinkling sea salt to avoid overpowering the sweet caramel flavor.

Recipe Variations:

• Nutty Addition: Add chopped nuts (like pecans or walnuts) to the cookie dough for extra crunch.
• Different Fillings: Substitute the caramel candies with chocolate or peanut butter cups for a different twist.
• Flavored Caramel: Experiment with flavored caramel candies (like sea salt caramel or vanilla) for a unique taste.

Serving Suggestions:

• Pair with a glass of milk, a cup of coffee, or a scoop of vanilla ice cream for a decadent dessert experience.
• Serve at parties, family gatherings, or as a special treat for loved ones.

Storage:

• Room Temperature: Store cookies in an airtight container at room temperature for up to 1 week.
• Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the bake time. Baked cookies can be frozen for up to 3 months. Thaw before serving.

Special Equipment:

• Baking Sheet: For baking the cookies.
• Parchment Paper or Silicone Mat: To prevent sticking and for easy cleanup.
• Wire Rack: For cooling the cookies.

FAQ:

• Can I use homemade caramel instead of store-bought?
  Yes, homemade caramel can be used, but make sure it is firm enough to hold its shape during baking.
• Can I use different types of chocolate chips?
  Absolutely! Feel free to use milk chocolate, white chocolate, or any other variety you prefer.
• What if my caramel leaks out during baking?
  If caramel leaks out, don’t worry—it will create a delicious, gooey mess. Just keep an eye on your cookies and try to ensure the caramel is fully enclosed.

Preparation Time:

• 20 minutes for preparing the dough and assembling the cookies.

Cook Time:

• 10-12 minutes per batch.

Total Time:

• 30-40 minutes (including prep and baking time).

Nutrition Information (per cookie, assuming 24 cookies):

• Calories: 220
• Protein: 2g
• Carbohydrates: 29g
• Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 130mg
• Fiber: 1g
• Sugar: 20g

Salted Caramel Stuffed Chocolate Cookies

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• Author: Julie
• Total Time: 30-40 minutes

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Ingredients

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• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chocolate chips (semi-sweet or dark)
• 24 caramel candies (wrapped)
• Sea salt flakes (for sprinkling)

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Instructions

• Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Make the Cookie Dough:
  • In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in the eggs one at a time, then stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
• Assemble the Cookies:
  • Take a heaping tablespoon of cookie dough and flatten it in your hand. Place a caramel candy in the center and fold the dough around it, forming a ball. Ensure the caramel is completely enclosed.
  • Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
• Bake:
  • Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to cook slightly on the baking sheet after being removed from the oven.
• Cool and Add Sea Salt:
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Just before serving, sprinkle a small pinch of sea salt flakes on top of each cookie.
• Serve:
  • Enjoy the cookies warm or at room temperature. Store any leftovers in an airtight container.

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes

Nutrition

• Serving Size: 24 cookies
• Calories: 220 kcal
• Fat: 11g
• Carbohydrates: 29g
• Protein: 2g

Closing Notes:
Have you tried making these Salted Caramel Stuffed Chocolate Cookies? Share your baking adventures in the comments below! Don’t forget to tag us on social media with your delicious creations and stay tuned for more mouthwatering recipes.