Chocolate Caramel Cookies

Step 1: Prepare the Dough

1. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter with both the granulated and brown sugars until light and fluffy, about 2-3 minutes.
2. Add Eggs and Vanilla: Mix in the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until fully incorporated.
3. Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
4. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Cover and chill the dough in the refrigerator for at least 30 minutes; this makes it easier to shape and helps prevent spreading during baking.

Step 2: Prepare the Caramel Filling

1. Softening Caramels (Optional): If using pre-made caramel candies, you may want to soften them slightly to make shaping easier. Place the caramels in a microwave-safe bowl with the heavy cream and microwave in 10-second intervals until just soft. Let them cool slightly if they become too sticky to handle.
2. Roll into Small Balls: If using homemade caramel or softened candies, roll pieces into ½-inch balls. You’ll need one caramel piece per cookie.

Step 3: Shape and Fill the Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Assemble Cookies: Scoop a tablespoon of dough and roll it into a ball. Flatten it slightly in your hand and place a caramel ball in the center. Wrap the dough around the caramel, rolling it back into a ball to seal it. Repeat with the remaining dough and caramel.
3. Place on Baking Sheet: Arrange the cookie dough balls on the prepared baking sheet, about 2 inches apart.

Step 4: Bake and Cool

1. Bake the Cookies: Bake for 10-12 minutes, or until the edges are set but the centers still appear soft. This will help keep the cookies chewy.
2. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Be careful when handling, as the caramel centers will be very hot!

Step 5: Optional Garnishes

1. Drizzle with Melted Chocolate: Once the cookies have cooled, drizzle melted chocolate over them for an extra decadent touch.
2. Sprinkle with Sea Salt Flakes: Add a sprinkle of sea salt on top for that perfect sweet-and-salty balance.
3. Serve Warm: For the ultimate treat, warm the cookies just before serving to ensure the caramel is gooey and soft.

Storage Tips

• Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days.
• Freezing: You can freeze the dough balls (with caramel inside) before baking. When ready to bake, allow the dough to thaw for a few minutes and bake as directed.

Helpful Tips

• Choose High-Quality Cocoa Powder: For a rich, chocolatey flavor, use high-quality unsweetened cocoa powder.
• Chill the Dough: Chilling is key to getting thick, chewy cookies with a gooey center. Don’t skip this step!
• Avoid Overbaking: Slightly underbaking keeps the cookies soft and chewy. Watch closely toward the end of baking.

With their fudgy chocolate flavor and luscious caramel center, these Chocolate Caramel Cookies are sure to impress.