Your weekend plans just got a whole lot tastier. Meet Caramel-Stuffed Chocolate Cookies: fudgy chocolate cookies with crisp edges, a gooey caramel center, and a sprinkle of flaky sea salt. They’re irresistible.
The idea for these cookies came after making Strawberry Caramel Crumble Bars and having leftover caramel. Rather than waste it, I filled cookies with that rich sauce — and the result is a sweet, slightly salty treat worth making again and again.
Luscious Caramel Options
The caramel recipe used here yields more than you need for a single dessert, which gives you choices:
- Make a double batch of Strawberry Bars and use all the caramel.
- Make a double batch of these Caramel-Stuffed Chocolate Cookies and use the whole caramel batch.
- Make one batch of bars and one batch of cookies, splitting the caramel between them.
- Use half the caramel for cookies and the rest as a coffee creamer or dip for fruit.
Any way you slice it, you win.
Stuffing cookies is simple: roll your dough into balls, flatten each one, add a scoop of hardened caramel in the center, then fold and seal the edges so the caramel stays inside. A little caramel may leak during baking — that’s perfectly fine and gives a lovely, rustic look.
My favorite part is the salty-sweet finish from a touch of flaky sea salt on top. I also love the texture contrast: crisp edges with a soft, fudgy interior and melty caramel center. In short — everything about these cookies is delightful.
These are best enjoyed with a tall, cold glass of milk and eaten the day they’re made so the edges stay crisp and the caramel remains gooey. If you need to keep them longer, store leftovers in an airtight container; refrigeration can firm the caramel, but I didn’t have a chance to test that because they disappeared quickly.
The caramel and cookie dough can be prepared a day ahead, then assembled and baked when you’re ready.
Fun fact: I originally planned a paleo version of this cookie, but using leftover caramel changed the plan. The cookies retain some paleo-like ingredients while the caramel does not — delicious compromise!
Happy weekend and happy baking!
Did you make this recipe? Snap a photo and leave a comment!
Caramel-Filled Chocolate Cookies
Ingredients
FOR THE CARAMEL
- 1 cup brown sugar
- 1 can (14 oz.) sweetened condensed milk
- 1 stick butter
FOR THE COOKIES
- 1 cup semi-sweet chocolate chips
- 2 tbsp coconut oil
- 1/2 cup coconut sugar
- 3/4 cup almond flour
- 1/4 cup cocoa powder
- pinch of salt
- 1/2 tsp baking soda
- 2 eggs
- 1/2 tsp vanilla
Instructions
-
Make the caramel: For best results, make the caramel a few hours or up to a day ahead so it can firm up. In a medium saucepan over medium heat, melt the butter with the brown sugar, stirring until it puffs and bubbles (3–5 minutes). Whisk in the sweetened condensed milk, reduce heat to low, and simmer, stirring occasionally, until the caramel thickly coats the back of a spoon (about 5 minutes). Remove from heat and pour into a glass container. Chill in the refrigerator until firm.
-
Make the cookie dough: While the caramel cools, melt the chocolate chips and coconut oil in 30-second microwave bursts, stirring between each, until smooth. In a bowl, whisk coconut sugar, almond flour, cocoa powder, salt, and baking soda. Let the chocolate mixture cool slightly, then stir in the eggs and vanilla. Combine the chocolate mixture with the dry ingredients using a mixer or whisk until evenly combined. Chill the dough in the freezer for 15 minutes so it’s firm enough to hold the caramel.
-
Assemble and bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop about 2 tablespoons of dough and roll into a ball, then flatten it. Cut or scoop a tablespoon of the hardened caramel into the center, fold the dough up around the caramel, and pinch to seal. Bake 10–11 minutes. Let cookies cool on the pan a few minutes before transferring to a rack.
-
Serve and store: Enjoy fresh for the best texture and gooey caramel. Store leftovers in an airtight container; the caramel will firm over time.
Notes
NOTE: The caramel recipe yields enough for a double batch of these cookies or one batch of cookies and one batch of Strawberry Caramel Crumble Bars. You can make half the caramel and save the rest of the sweetened condensed milk for coffee creamer.
NOTE: The caramel must be firm before assembling the cookies; warm caramel will leak out. If short on time, chill the caramel in the freezer (covered) while preparing and chilling the dough. Cookie dough can be made a day ahead and refrigerated until ready to assemble.
NOTE: Nutrition information is an approximation for a single batch using half the caramel.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.