Double Chocolate Caramel Cookies

I’ve actually made these chocolate caramel cookies twice. I made them once at college, and they were so good that I decided to make them again when I was home and properly photograph them so I could put the recipe on my blog. Rolos fill the inside of the cookie and act as the caramel-stuffed inside. The two pair really well together. I had never really eaten many Rolos before I made these, but they’re actually delicious. Highly recommend.

Just look at how melty the caramel in the center is. It does start hardening as it cools, obviously, but what I do is microwave the cookie for just 8-10 seconds before I eat it if it’s cold and it makes it all melty again. They are perfection. I also like cookies or cupcakes or other foods that have a surprise inside. When you go for this cookie, you’re probably under the idea that it is just a chocolate cookie. But, you are oh so surprised by some delicious caramel instead!

Only three and a half more weeks of school for me, and then I’m home sweet home for the summer! I am super excited. There will be lots of baking, lots of fruit-eating (there’s limited fruit options at the dining halls), homemade meals, treadmill runs, and of course the most important activity of them all, playing with my dog, Franklin. He’s a cutie patootie.

Hope you like this recipe! If you like caramel and chocolate, you will, there’s no question. Happy baking!


Double Chocolate Caramel Cookies

Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 1 hour, 28 minutes

Yield: about 2 dozen cookies

A simple recipe for soft, chewy, and delicious double chocolate cookies stuffed with Rolo candies.

Ingredients

  • ½ cup unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • ⅛ tsp. salt
  • ⅔ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 2 Tbsp. milk
  • 1½ cups semisweet chocolate chips
  • 24 Rolos candies

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the sugars until fluffy. Add the egg and vanilla extract and mix well.
  2. Add the baking soda, salt, and cocoa powder and combine, then gradually add the flour. Add the milk and mix well.
  3. Mix in the chocolate chips, then wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  4. Preheat the oven to 350°F. Drop dough onto parchment lined baking sheets and bake in the preheated oven for 12-13 minutes. Cookies will be soft, but they harden as they cool.
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Recipe adapted from Sally’s Baking Addiction

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