Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramel-Filled Dark Chocolate Cookies


  • Author: Emily Smith
  • Total Time: 12 minutes
  • Yield: 14 1x

Description

Rich, decadent, caramel-filled dark chocolate cookies that melt in your mouth.


Ingredients

Scale
  • 1/2 cup unsalted butter
  • 1 1/2 cup dark chocolate chips
  • 1 cup light brown sugar, packed
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened natural cocoa powder
  • 1 1/2 cups PC Black Label 00 Flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1416 small soft caramel candies
  • 1/4 cup white chocolate chips

Instructions

  1. In a double-boiler (or the microwave), on medium heat, combine butter and chocolate chips, stirring until the chocolate chips have completely melted. Let cool for 5-8 minutes.
  2. In a large mixing bowl, blend the eggs, brown sugar, and vanilla until smooth (you can use an electric mixer for 30 seconds-1 minute). Slowly pour in the melted chocolate and butter, mix until blended.
  3. Next, add in the cocoa powder, PC Black Label 00 Flour, baking powder, and salt – stirring until well combined. Again, you can use a an electric mixer here to help you out.
  4. Once the dough is prepared, cover it with plastic wrap and let stand in the fridge for 1 ½ hours or overnight. If you do overnight, you will have to let it sit at room temperature for about 20 minutes before using it as it will be too firm.
  5. Preheat oven to 350 F and line two baking sheets with parchment paper.
  6. Unwrap caramel squares, and slightly flatten them (using your hands or rolling pin) to better fit in the cookies.
  7. Using a measurment spoon scoop 1 Tbsp of dough and roll it into a ball, slightly flatten it and place a caramel in the center. Spoon another 1 Tbsp of dough, roll it into ball then top the bottom half with it, slightly flattening and sealing the sides together.
  8. Repeat until all the dough is used, it should make around 14-16 cookies.
  9. Once all the cookies are on the baking sheets, add a few white chocolate chips to the top of each cookie.
  10. Bake for 10-12 minutes. Allow cookies to cool for 15 minutes before moving or serving. Ideally, transfer them to a wire rack to cool completely through before storing. Enjoy!

Notes

  • If the dough is too wet when you’re working with it, sprinkle a little bit of flour on it to manage it better (use sparingly!). Keeps for 1 week in the fridge in a air-sealed container.
  • Cook Time: 12