There’s something about finding ooey gooey caramel inside a cookie. It’s an exhilarating surprise. And it’s pretty easy to make.
I’ve seen a lot of cookie recipes on the web, placing a rolo candy inside a cookie which results in a gooey caramel filling. I finally decided to try making them myself and was really happy with the results.
A rich chocolate cookie with a caramel filling. It was like eating a delicious chocolate bar. The only downside was that the caramel hardened a little after the cookies cooled. So they are best eaten warm. I popped them in the microwave to get that melted caramel sensation again.
Chocolate Caramel Cookies
- 1 cup unsalted butter
- 1¼ cup granulated sugar
- 2 large eggs
- 1/2 cup dutch processed cocoa powder
- 2¼ cups all-purpose flour
- 1/4 tsp. salt
- 1 tsp. baking powder
- 3/4 cup chocolate chips
- 24 rolo chocolate candies
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder at low speed until well blended.
- Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Stir in the chocolate chips.
- Scoop up about 2 tablespoons of dough, roll into a ball and then flatten and stick a rolo in each one, then wrap back up into ball and place on the prepared baking sheets, and repeat process, placing balls about 2 inches apart. Bake about 12 minutes, until cookies are cooked and slide easily off of parchment paper. Serve while warm.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.