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Caramel-Filled Chocolate Cookies

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.
Prep Time 27 minutes
Cook Time 8 minutes
2 hours
Total Time 2 hours 35 minutes
Servings 48

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.