These soft, bakery-style, double chocolate cookies have a surprise caramel center. These Caramel-Filled Chocolate Cookies will be a hit at any bake sale!

Caramel Filled Chocolate Cookie

Caramel-Filled Chocolate Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 3 dozen cookies

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, at room temperature
  • 1/2 cup full fat sour cream, at room temperature
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup special dark cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup miniature chocolate chips
  • 3/4 cup milk chocolate chips
  • 36 Rolo candies, unwrapped
  • Optional: sea salt

Directions

In a large bowl, cream butter, sugar and brown sugar until light and fluffy (the mixture should resemble peanut butter). Add egg, sour cream, almond extract, and vanilla extract; beat to combine.

In separate bowl combine flour, unsweetened cocoa powder, special dark cocoa powder, baking powder, baking soda, and salt. Stir to combine. Add chocolate chips and stir once more.

Pour butter and sour cream mixture over dry ingredients and mix just until combined, being careful not to overmix. Cover dough and chill 1 hour.

Preheat oven to 350?F. Line a baking sheet with parchment paper.

For each cookie, take a heaping tablespoon of dough and shape it around an unwrapped Rolo, making sure the candy is completely encapsulated by dough. Place cookies on baking sheet 2 inches apart.

Bake 10-15 minutes or until set (just until the top is no longer "glossy"). Be careful not to overbake. A soft, very slightly underbaked cookie is best for a delicious fudgy texture! If desired, add a sprinkle of salt to the tops of cookies. Cool 15-20 minutes before enjoying.

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