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Caramel-Filled Dark Chocolate Cookies

When I first opened this month’s PC Black Label Black Box, my first thoughts were, “PIZZA!”

You see, what I found inside November’s delivery was PC Black Label Pizza Sauce and PC Black Label “00” Farina Enriched, Unbleached Fine Wheat Flour. So of course, pizza would be at the top of the list for what to make with these scrumptious ingredients, but then I remembered I already made pizza using one of my PC Black Label Black Boxes and wanted to play around with something else. With it being the holiday season and all, I decided to make something a bit more festive.

Now, I’m hoping that I won’t offend any foodies by using the finest grade of milled Italian flour to make cookies! But for some reason the incredibly smooth, silky, fluffy flour just made me think of soft centered cookies that melt in your mouth. So there you have it, I used the PC Black Label “00” Farina Enriched, Unbleached Fine Wheat Flour to whip up these incredibly decadent Dark Chocolate Caramel Cookies and I couldn’t be happier about how they turned out.

Friends, these are not your regular, run of the mill chocolate cookies – no, these taste like the darkest, richest hot chocolate you’ve ever had with a swirl of gooey, sweet, oh-so-yummy caramel in the centre, sprinkled with white chocolate chips – just to throw it completely over the top in the best of ways.

Let me paint you a picture: you, nestled under a cozy, wool blanket, warming up by the fire with a mug of hot cocoa, and one of these mouthwatering cookies to enjoy, savour, and let melt in your mouth with every bite. Mmmmm….can’t you just taste them?

When it comes to Christmas cookies, I must tell you, my husband is the ultimate judge. He taste-tests all my cookies and let’s me know what’s what. Because of food sensitivities and preferences in my family, I make a variety of cookies, including gluten-free. These cookies past the test as they are, as well as the allergy-friendly alternative (an easy conversion with PC All Purpose Gluten-Free Flour). OH YA! They’re winners all around.

Without further ado, here is the incredibly scrumptious recipe – I just know you’ll love, because chocolate…and caramel…and the finest grade of milled Italian flour!

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Caramel-Filled Dark Chocolate Cookies

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


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


  • 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


  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!


  • 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

Now what about that pizza sauce? Well, making pizza with my kids is still on my mind, and I’m thinking of making some pizza bites to serve up as holiday appetizers, I have a feeling the little folk will particularly enjoy them. This PC Black Label Pizza Sauce is made in Italy with a blend of simple, traditional ingredients, such as sweet Italian tomatoes, extra virgin olive oil, onions and carefully selected herbs and spices. It has a wonderful flavour to it!

The holiday season is a wonderful time to get creative in the kitchen!

This recipe has been created in partnership with President’s Choice and the PC Black Label Collection. I am proud to be a #PlayWithYourFood partner! As always, all opinions are personal.

Emily Smith

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  1. bread I think — I wonder if it would work in a bread maker? I love making pizza too, or calzones!! yum!! so many delicious savoury, and sweet options!!

  2. I’d use “00” Farina to make everything. It seems as if gluten free, even celiac people can eat that flour. I have to stay away from wheat flour (which I find annoying) and a sales person was visiting my dad and told him about it. His wife has celiac and his daughter can’t handle gluten, and they went to visit Italy (Or some place in Europe) everything is dough then and his wife just haaaad to try half a croissant, and didn’t notice anything happen. did research and came upon the “00” Farina . They make bread with it here and no problems

  3. I would make gingersnap cookies! They are my favourite. We would also make shortbread and sugar cookies to give to our Canada Post, Purolator and Muskoka Delivery people for Christmas!

  4. I would use the PC Black Label “00” Farina Enriched, Unbleached Fine Wheat Flour to make shortbread cookies as it might make them even more tender

  5. I would make pies. Cookies. Pizza…. I love to try new recipes with different types of ingredients that i haven’t used before…

  6. I would most definitely want to try making these cookies but homemade pasta with this flour would be amazing ! Or …a good chunk of homemade bread! Also..I hit the wrong number when I was doing the skill testing question. I do know the right number but hit the one beside the one I wanted :(.

    1. That all sounds scrumptious! Don’t worry about the number! If I draw your name, I’ll ask you again just to follow Canada’s contesting rules, but I have no doubt you’ll know it 🙂

  7. I would love to make cookies (shortbread, gingerbread). This would be perfect to use during our annual holiday baking day with family where we make perogies and different holiday treats.

  8. I think I’d make whipped shortbread first. Although those caramel chocolate cookies look very tempting as well.

  9. well, to start with I would make these delectable cookies, as you painted such a delicious mouthwatering verbal picture! Then I would make oatmeal cookies with the ww flour, and also a specialty cake that requires ww flour!

  10. I wold make some butter tarts and some Christmas cookies.. Your recipe for caramel dark chocolate cookies is going on my list too.They look amazing and cant wait to try the “OO Farina”. It sounds very good.

  11. I would use the PC Black Label “00” Farina Enriched, Unbleached Fine Wheat Flour to make cookies, muffins, & cakes.

  12. Great recipe. I would make pancakes with PC Black Label “00” Farina Enriched, Unbleached Fine Wheat Flour.

  13. I’d love to but, I use a gluten free flour blend. I can adapt most wheat based recipes easily, no problem. I’d make a lemon cake if I did.

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