The first time I ever tried caramel filled chocolate cookies it was love at first bite! Because really, what combination is better than caramel and chocolate? Peanut butter and chocolate might come in at a tie. But that is beside the point.
Taking a bite from one of these lovelies is sure to win your affection! The chocolate cookie on it’s own can make you swoon. Is it starting to sound like I am a little obsessed with these cookies? I very well might be! So consider yourself warned, once you try these caramel filled chocolate cookies you might not be able to control yourself from eating the entire batch!
Now don’t let the “filled” part of these cookies scare you away. There is a simple step that will take your cookies to this next level. You might remember a while back when all the candy bar companies started making the unwrapped bite size candies. Well, that is what you are going to use to fill your cookies.
For this recipe I used the Caramel Milky Way candies but you really can use any one of your favorite bite size candy bars to wrap up in the cookie dough.
How to Make Caramel Filled Chocolate Cookies
In the bowl of your standing mixer, beat together the butter and sugar. Once completely combined add in the eggs, milk, and vanilla. Keep mixing until everything is mixed well and the batter has become light and slightly airy. It should look like this.
In a medium bowl whisk together the flour, cocoa, baking soda, and salt. Slowly add your dry ingredients into the butter mixture. Combine together on low and be sure not to over mix. Once combined stop mixing and put dough in the fridge for at least 2 hours. Now don’t you skip this step! The cookies won’t bake properly if the dough isn’t chilled.
Now you are ready to scoop one inch balls of your dough then press one of your candy pieces into the center. Wrap the cookie dough around the candy and roll into a ball.
Next give the little cookie dough balls a bath by rolling them around in the sugar.
Place them on your cookie sheet prepared with parchment paper. Bake in a 350 degree F oven for 8-12 minutes. The cookies are finished baking when the tops of the cookies are soft to the touch but not gooey. It’s better to under-bake then over-bake in my opinion!
Okay! You have to let me know how your cookies turn out! Tag me on Instagram @PenniesIntoPearls or on Twitter @PenniesToPearls with a pic of your caramel filled chocolate cookies. I can’t wait to hear how much you love them!
If you want more recipes like this one, I’ve got your back:
Triple Chocolate Naked Cupcakes
Strawberry and Chocolate Kabobs
S’mores Cookie Bars
Caramel Filled Chocolate Cookies
2015-10-11 01:02:06
Yields 2
Ingredients
- 1 cup butter
- 1 ½ cups brown sugar
- 2 eggs (room temp)
- 2 Tbs milk (room temp)
- 2 tsp vanilla
- 3 cups flour
- ½ cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1 package of bite size caramel candy bars
- ¼ cup granulated sugar (for rolling cookie dough in)
Instructions
- Preheat oven to 350 degrees F. Cover cookie sheets with parchment paper.
- In the bowl of a standing mixer beat together the butter and brown sugar.
- Scrap the sides of the bowl and add in the eggs, milk, and vanilla. Mix well.
- In a medium bowl whisk together the flour, cocoa powder, baking soda and salt.
- Slowly add the dry ingredients into your mixer bowl. Combine slowly and mix only until ingredients are combined. Don’t over mix.
- Chill dough for at least 2 hours and up to 24 hours.
- Scoop out 1 inch balls of cookie dough. Press one piece of candy into the center of the ball. Wrap the dough around the candy.
- Next roll the ball in the sugar and place about two inches apart on prepared baking sheet.
- Bake for about 8-12 minutes. Cookies are done baking when the tops of the cookies are soft to the touch but not gooey.
- Enjoy!
Pennies into Pearls https://www.penniesintopearls.com/
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About Brittany Cooper
My name is Brittany and I am devoted to saving our family money in everything we do. Yes I do coupon but that is not the only frugal thing I do. I'm a bargain hunter, tester of all things DIY, trip planner, our family’s chef, and lover of all things chic. I may be obsessed with being frugal but I still love to add bits of beauty to our home. Decorating on pennies works, it just takes a little patience. I am a firm believer that with a bit of planning you can save your family a lot of money.
FAQs
The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.
What is the secret to making cookies soft and chewy? ›
Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.
What does caramelization do to cookies? ›
This chemical reaction breaks down the remaining sugars in the cookie and turns them into a hardened caramel. This process produces additional brown color and additional flavorings. At this point, your cookie is ready for the best part — eating!
What are turtle cookies made of? ›
Turtle Cookies are double chocolate cookies that are studded with caramel and chopped pecans! Buttery, rich, and perfect for weekend baking therapy and the holidays!
How do you make cookies soft and chewy vs hard and crisp? ›
Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.
What is the best flour for chewy cookies? ›
You don't absolutely HAVE to use bread flour, but it adds a ton of chewy texture to these cookies that's worth the extra trip to the store. If you can't get bread flour, then use all AP flour in its place.
What are 3 factors that contribute to a chewy cookie? ›
- Brown sugar is key. Brown sugar has molasses in it which is like a more liquid ingredient. ...
- Use baking soda / powder. It helps give your cookie a little rise which makes the center a little more chewy/cakey hence sort.
- Freeze your cookie dough before scooping.
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
What enhances caramel flavor? ›
Finally, caramel is always enhanced with the addition of citrus zest, especially orange zest, or by substituting fruit puree for some of the cream in the caramel base recipe. A fruit-based caramel is a real treat poured over vanilla ice cream.
What does brown sugar do in cookies? ›
Brown sugar
Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough. The difference is in the molasses that makes brown sugar brown: It adds moisture and slight acidity, resulting in a moist and chewy texture.
Flour is the main ingredient that provides structure in a cookie – without it, there would be no cookie! The gluten in flour forms a web of sorts – the framework that catches the air bubbles/gasses given off during rising.
What are rainbow cookies made from? ›
Rainbow cookies are typically composed of layers of brightly colored, almond-based sponge cake (usually almond paste/marzipan), apricot and/or raspberry jam, and a chocolate coating. Commonly referred to as a "cookie," their composition is closer in many ways to a layered cake or petit four.
What are circus animal cookies made of? ›
Sugar, Enriched Flour (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), HYDROGENATED PALM KERNEL OIL, NONFAT MILK, CORNSTARCH, CONTAINS 2% OR LESS OF INVERT SUGAR, SALT, SOY LECITHIN, BAKING SODA, RED 40 LAKE, CONFECTIONER'S GLAZE, YELLOW 5, CARNAUBA WAX, BLUE 2 ...
What causes rubbery cookies? ›
The reason you're getting rubbery cookies is that you have let too much gluten develop. Cream the sugar and butter so that it looks pale yellow. Creaming adds air, which will allow the cookies to rise, it works as a leavening agent. Add the eggs, one at a time, then add the flour and chocolate.
What ingredient contributes most to the texture of a crisp cookie? ›
Fat is a very important ingredient in cookies – it tenderizes, crisps and browns, adds color and a wonderful flavor that is impossible to duplicate. Butter, our fat of choice, ensures good baking results and adds the most desirable taste, texture and appearance.
How do you make crispy cookies soft? ›
It's so simple to make hard cookies soft again with bread. All you need is a container or jar with a tight-fitting lid and a fresh slice of white bread. It's important to use white bread so that the cookies don't absorb other flavors.
How do you make crispy cookies soft after baking? ›
The easiest way to soften cookies with bread is to place the cookies in an airtight container with a slice of bread and leave them for a few hours. The bread will release moisture and help to rehydrate the cookies, making them soft and chewy once again.
