Caramel filled dark chocolate cookies

​​​​​​Caramel filled things are some of my favorite things. Rolos, anything turtle related, THESE COOKIES. I don't think I realized how much I wanted caramel inside of my cookies until I pulled these out of the oven and could not stop eating them/pulling them apart so I could take gooey, stringy, caramel pictures.


These cookies are made with dark cocoa powder. I know Hershey's sells one, I used Guittard. I'm sure there are lots of other brands as well. This provides MEGA chocolate flavor but also gives the cookies a super dark color which makes the caramel rivers flowing out of that much more stunning. As for the caramel, I just used store bought caramel squares which I'm pretty sure were created for this very purpose. No need to make your own caramel (unless you are a cookie overachiever. In which case, I like you already). When you get to shaping the cookies, just be sure to completely seal in the caramel. If there are any cracks or holes, the caramel will leak out of it in the oven.

I also stuck a few chocolate chips in the top of each cookie. I didn't want to mix them in because some of them were bound to melt together with the caramel and make chocolate/caramel centers which isn't a bad thing. Just not what I was going for. You can also skip the chocolate chips completely if that doesn't thrill you and go for a little sprinkling of sea salt. Or a caramel drizzle. Or both! Oh my goodness.


  • 2 1/4 cups flour
  • 1/2 cup dark cocoa powder (Hershey's Special Dark, etc.)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1/2 cup chocolate chips
  • 12-15 caramels (I used these)


  1. Whisk the dry ingredients together in a small bowl. In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy, 3-4 minutes.
  2. Add the vanilla and egg and beat until combined. With the mixer running on low, gradually add the dry ingredients and mix until just incorporated.
  3. Scoop the dough into balls using a large cookie scoop or 1/4 cup measure. Flatten each ball, making a well in the center. Place a caramel in each well and press the cookie dough up around it to seal it in. Reshape the cookie so that it is smooth all around and flatten it slightly with the palm of your hand. Press chocolate chips into the tops of the cookies. Chill shaped cookies for 30 minutes.
  4. Preheat oven to 350. Line 2 baking sheets with parchment paper or a silpat. Arrange cookies on the trays, leaving several inches between each. Bake 13-15 minutes, until the cookies are beginning to crackle slightly around the edges, but the center is still soft. It can be a little tricky to determine if they are done, since the cookies are so dark, but I found the perfect time in my oven to be 13 minutes. If you chill them longer, I would guess it to be around 15. Let cool on trays.

The post Caramel filled dark chocolate cookies was first shown on The Whole Bite.

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