Description
These cookies feature rich, fudgy chocolate dough with gooey molten salted caramel centers and a sprinkle of flaky sea salt on top, perfect for impressing friends and satisfying sweet cravings.
Ingredients
- 1 cup (226g) unsalted butter, room temperature
- ½ cup (100g) granulated sugar
- ¾ cup packed (150g) brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- ⅔ cup (65g) Dutch-process cocoa powder, sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
- About 30 soft caramels, unwrapped
- Flaky sea salt, for sprinkling
Instructions
- Prep Your Ingredients (10 minutes): Unwrap all caramels and set aside. Microwave for 5-7 seconds if too hard. Measure butter, sugars, and dry ingredients. Sift cocoa powder. Have eggs and vanilla ready at room temperature.
- Make the Chocolate Dough (8 minutes): Cream softened butter with granulated and brown sugars on medium speed until light and fluffy (3-4 minutes). Beat in eggs one at a time, then add vanilla. In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add dry mix to wet, mixing on low speed just until combined. Do not overmix.
- Chill the Dough (30 minutes minimum): Cover dough with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours to firm up.
- Shape and Stuff the Cookies (15 minutes): Scoop about 2 tablespoons of dough, flatten into a disc, place a softened caramel in the center, then fold dough around it sealing completely. Roll into a ball and place on lined baking sheet about 2 inches apart. If dough softens, chill tray for 10 minutes.
- Bake (12-14 minutes): Preheat oven to 350°F (175°C). Bake cookies until edges are set but centers are soft (12-14 minutes). Immediately sprinkle flaky sea salt on top while warm.
- Cool and Enjoy (15 minutes): Let cookies cool on baking sheet for 10 minutes, then transfer to wire rack to cool further. Serve warm or at room temperature.
Notes
Use soft caramels for perfect melting. Chill dough well to prevent caramel leakage. Seal dough tightly around caramel. Do not overbake to keep gooey centers. Sprinkle flaky sea salt on warm cookies for best flavor. Store in airtight container at room temperature up to 3 days. Freeze unbaked shaped cookies for longer storage and bake from frozen adding a couple of minutes. Reheat baked cookies in microwave for 10-15 seconds to restore molten center.
- Prep Time: 18 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18
- Sodium: 85
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
Keywords: salted caramel cookies, chocolate cookies, molten caramel, gooey cookies, dessert, easy cookies, holiday cookies