Hi friends! I’m in a sugar coma this weekend after making cookies, muffins, caramels and cupcakes! Yup, my kitchen mixer has been on full blast and I am in baking heaven. One of the outcomes of this baking blitz are these gorgeous Caramel Stuffed Chocolate Cookies.
Using both regular cocoa and dutch processed cocoa, they are deliciously dark and oh so pretty! I also stuffed them with a chocolate covered caramel candy, because, well, I am caramel crazy. The result? Soft baked, cocoa-filled cookies with a chewy, gooey caramel surprise. It’s cookie magic I tell you!
I am so excited that this is my first creation using dutch processed cocoa. What a beautiful product! It is so dark and boasts such a full bodied cocoa flavour. I was very pleased with how these cookies turned out! For the caramel surprise, I baked them using both my Homemade Salted Caramel Candies and also a prepackaged chocolate covered caramel candy.
While both worked, I felt the prepackaged ones actually worked better (bonus points for simplicity!). They held their shape a little more when baked and I felt the chocolate coating helped to prevent the caramel from leaking out of the cookie.
Once these cookies have cooled slightly, you can enjoy them while they are still warm and the caramel is soft and gooey. Definitely a tempting option. On the other hand, if you wait for them to cool completely, the caramel will firm up again and then will offer a very sticky and chewy surprise. I actually liked them both ways.
My favourite part of baking these cookies was the photo shoot. I had to keep biting into the cookies to get that magic shot. The result? I got my photo and had a plate piled high with half eaten cookies of all shapes and sizes and a bit of a stomachache. Ah, the life of a food blogger!
Caramel Stuffed Chocolate Cookies
Makes 12 large cookies
115 grams (1/2 cup / 1 stick) unsalted butter, softened
90 grams (1/2 cup) brown sugar, firmly packed
70 grams (1/3 cup) caster sugar
1 teaspoon vanilla extract
1 large egg
140 grams (1 cup) plain flour
20 grams (1/4 cup) regular cocoa powder
20 grams (1/4 cup) dutch processed cocoa powder*
1/2 teaspoon baking soda
1 teaspoon cornflour
2 tablespoons milk
16 chocolate coated caramel candies (i used Cadbury Caramels)
Line two baking trays with baking paper. In a large mixing bowl, add the butter and sugars and beat with an electric mixer for a few minutes until pale and creamy. Add the vanilla and egg and beat for a minute or so until smooth. In a separate bowl, whisk together the flour, cocoa powders, baking soda and cornflour and then sift the dry mixture into the wet. Gently fold until combined and forms a sticky chocolate cookie dough. Add a tablespoon of milk as needed.
Place the dough in the fridge and chill for at least 30 minutes. Preheat the oven to 180 C (360 F). Grab a teaspoon of the ball, place a caramel candy on top, and then place another teaspoon of dough on top so the caramel candy is completely covered. Roll balls of the dough until smooth using your hands and pop onto the prepared trays. Leave plenty of room for the cookies to spread out. Place in the oven and bake for approximately 10-11 minutes. Leave for 2 minutes on the tray to cool slightly before transferring to a wire rack to cool completely.
Notes: The cookies will be very soft straight from the oven so leave to cool for at least 10 minutes. The caramel in the cookies will be super soft and gooey at this point. After the cookies completely cool, the caramel will firm up and become more chewy again.
*If you don’t have dutch cocoa powder, just use 1/2 cup of regular cocoa powder.