These chocolate caramel cookies are cocoa scented, loaded with chocolate chips, and stuffed with a gooey chocolate caramel candy!
Yield:16 Cookies 1x
¾ cup unsalted butter, softened to room temperature
1 cup light brown sugar, packed
1/3 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1–1/3 cups all-purpose flour
¾ cups cocoa powder
¾ teaspoon baking soda
½ teaspoon salt
1–1-/2 cups semisweet chocolate chips or chunks
16 soft caramels or rolo candies
In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, and sugar. Add the egg, egg yolk, and vanilla extract and stir to combine. Scrape the sides of the bowl and add in the flour, cocoa powder, baking soda, and salt. Stir on low until combined and then stir in the chocolate chips.
Use a large cookie scoop or a measuring cup to portion our 3 tablespoon-sized balls of dough. Place them on a baking sheet lined with parchment and cover with plastic wrap or a tea towel. Refrigerate to firm up for 1-2 hours or overnight if desired.
When ready to bake, preheat the oven to 350 degrees Fahrenheit and halve the dough balls. Place one soft caramel or rolo candy in between two halves of dough and then form the dough around the candy. Roll the ball to smooth and place 2” apart on a prepared baking sheet. Bake in two batches in the preheated oven until the edges are set and then centers are cookies, about 11-12 minutes. Allow to cool slightly before enjoying.
Some varieties of store-bought caramel will firm to hard when the cookies are cooled. If you opt for these kind of caramels, be sure to enjoy the cookies while warm. I prefer rolos or softer caramel candies for these cookies as you can enjoy them even when cool.