These Caramel-Filled Chocolate Cookies are rich, chewy, and irresistibly decadent. Each bite reveals a molten caramel center wrapped in tender chocolate cookie dough, topped with a delicate crunch of toasted walnuts.
Why You’ll Love This Recipe
If you adore the combination of gooey caramel and deep chocolate, this recipe will be a favorite. The cookie’s crisp edges, soft center, and surprise caramel filling make every bite indulgent. Perfect for cookie swaps, holiday trays, or simply treating yourself, they’re a crowd-pleaser you’ll bake over and over.
Caramel-Filled Chocolate Cookies
There’s something comforting about the scent of chocolate cookies baking in the oven. It fills the kitchen with a warmth that makes the coldest day feel inviting. These caramel-filled treasures take that feeling and amplify it with a molten surprise at the center.
Chocolate and caramel have been kitchen companions for decades, creating beloved desserts from candy bars to fancy patisserie creations. In this home-baked version, the pairing feels both nostalgic and luxurious.
The dough itself is rich but not overly sweet, which makes the caramel stand out even more. Using both brown and white sugar creates a soft chew and a depth of flavor that plain sugar alone can’t provide.
A touch of cocoa powder enhances the chocolatey flavor while keeping the texture tender. Chopped walnuts lend a rustic crunch, and their toasty aroma mingles beautifully with the baking cookies.
The joy of these cookies comes not just from eating them but from the anticipation. Rolling the dough around each caramel candy is like wrapping a little present you can’t wait to open.
When the cookies bake, the caramel softens and melts, creating that irresistible molten core. The first bite is pure comfort, the kind that makes you close your eyes for a moment.
They’re a wonderful choice for sharing. Bring them to a potluck or tuck them into a gift box lined with parchment, and you’ll make someone’s day.
Biting into one fresh from the oven is an experience in itself. The contrast between the slightly crisp exterior and the gooey interior is nothing short of magical.
They keep well, too, so you can bake them ahead for gatherings. Though truth be told, they rarely last long enough to need storing.
The little sprinkle of walnut-sugar mixture on top adds a beautiful finish and a hint of crunch. It’s a small detail, but one that makes them feel special.
Over time, you might experiment with different fillings, but the chocolate-caramel pairing is a classic for a reason. It never goes out of style.
This is the kind of cookie you’ll remember, and so will anyone lucky enough to enjoy one.
Servings
48 cookies
Time
- Prep Time: 25 minutes
- Chill Time: 2 hours
- Bake Time: 8 minutes
- Total Time: 2 hours 35 minutes
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 cup white sugar, plus 1 tablespoon for topping
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts, divided
- 48 chocolate-covered caramel candies, unwrapped
Instructions
- In a medium bowl, whisk together flour, cocoa powder, and baking soda. Set aside.
- In a large mixing bowl, beat softened butter until creamy. Add brown sugar and 1 cup white sugar gradually, beating until fluffy.
- Mix in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Stir in 1/2 cup chopped walnuts. Cover the dough and chill for at least 2 hours.
- Preheat oven to 375°F (190°C). Grease or line two baking sheets.
- In a small bowl, combine remaining walnuts with 1 tablespoon sugar.
- Divide chilled dough into four portions, working with one portion at a time. Keep the rest refrigerated.
- For each portion, divide into 12 pieces. Flatten slightly, wrap around a caramel candy, and roll into a ball.
- Dip the top of each ball into the walnut-sugar mixture, placing them 2 inches apart on prepared baking sheets.
- Bake for 8 minutes, or until set but still soft in the center.
- Cool on baking sheets for 3–4 minutes before transferring to a wire rack.
Tips
- Use good-quality chocolate-covered caramels for the best flavor.
- Chill dough thoroughly for easier shaping.
- Slightly underbake for the softest centers.
Caramel-Filled Chocolate Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup unsalted butter softened
- 1 cup packed brown sugar
- 1 cup white sugar plus 1 tablespoon for topping
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts divided
- 48 chocolate-covered caramel candies unwrapped
Instructions
- In a medium bowl, whisk together flour, cocoa powder, and baking soda. Set aside.
- In a large mixing bowl, beat softened butter until creamy. Add brown sugar and 1 cup white sugar gradually, beating until fluffy.
- Mix in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Stir in 1/2 cup chopped walnuts. Cover the dough and chill for at least 2 hours.
- Preheat oven to 375°F (190°C). Grease or line two baking sheets.
- In a small bowl, combine remaining walnuts with 1 tablespoon sugar.
- Divide chilled dough into four portions, working with one portion at a time. Keep the rest refrigerated.
- For each portion, divide into 12 pieces. Flatten slightly, wrap around a caramel candy, and roll into a ball.
- Dip the top of each ball into the walnut-sugar mixture, placing them 2 inches apart on prepared baking sheets.
- Bake for 8 minutes, or until set but still soft in the center.
- Cool on baking sheets for 3–4 minutes before transferring to a wire rack.
Notes
- Use good-quality chocolate-covered caramels for the best flavor.
- Chill dough thoroughly for easier shaping.
- Slightly underbake for the softest centers.
