Addictive Salted Caramel-Stuffed Chocolate Cookies

Disclaimer: This is not my recipe all the credit goes to Half Baked Harvest the recipe is from her Super Simple cookbook linked: here

Today was my planning event at work. I love to make baked goods, especially cookies, when everyone is planning for 8 hours. Safe to say this was a fantastic crowd pleaser! With an intense chocolate base and a sweet creamy Caramel chocolate to break it up!


Makes: 24 to 28 cookies

Disclaimer: This is not my recipe all the credit goes to Half Baked Harvest the recipe is from her Super Simple cookbook linked: here


  • 6 tbsp unsalted butter
  • 4oz bittersweet chocolate, chopped
  • 2 cups semisweet chocolate chips
  • 3 large eggs
  • .5 cup granulated sugar
  • 2 tsp pure vanilla extract
  • .5 cup plus 2 tbsp all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • .25 tsp baking soda
  • .25 tsp kosher salt
  • Canola oil or nonstick cooking spray, for greasing
  • 24 to 28 milk chocolate caramels (Dove is good)
  • Flaky sea salt, for topping


  1. Preheat your oven to 325°F. Line a baking sheet with parchment paper.
  2. In a small saucepan, combine the butter, bittersweet chocolate, and chocolate chips. Cook over low heat, stirring often, until fully melted and combined-the chocolate will be thick. Remove the pan from the heat and let the chocolate cool slightly.
  3. In a small bowl using a handheld mixer, beat the eggs and sugar together on high until light and fluffy, 2 to 3 minutes. Add the vanilla and the melted chocolate mixture and beat for 1 to 2 minutes more, until combined, scraping down the sides of the bowl as needed. Add the flour, cocoa powder, baking soda, and kosher salt and beat until fully combined and smooth, about 3 minutes. The batter should be thick but pourable. Cover the bowl and chill in the fridge for at least 1 hour or up to overnight.
  4. Scoop out scant 2 tablespoon of dough and place them about 2 inches apart on the prepared baking sheet. Grease your hands with a little canola oil or cooking spray., then flatten the dough into small disks, about 2 inches diameter, and place a caramel in the center. Scoop out a rounded teaspoon of dough and flatten into it into a disk. Place the disk over the caramel, pinching the layers of dough together.
  5. Bake for 10 to 12 minutes, until just set on the edges. Remove from the oven and sprinkle each cookie with a little flaky salt. Let cool for a least 5 minutes on the baking sheet before serving.


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