🍪 Salted Caramel Stuffed Chocolate Cookies

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🧾 Ingredients

Dry Ingredients

• 1 1/4 cups (160 g) all-purpose flour

• 1/2 cup (50 g) cocoa powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

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Wet Ingredients

• 1/2 cup (115 g) butter (softened)

• 3/4 cup (150 g) brown sugar

• 1/4 cup (50 g) white sugar

• 1 egg

• 1 teaspoon vanilla extract

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Filling & Extras

• Soft caramel candies or thick caramel sauce

• 1/2 cup chocolate chunks or chips

• Flaky sea salt (for topping)

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🔥 Instructions

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Step 1: Make Dough

• Cream butter + sugars until fluffy

• Add egg + vanilla → mix

In another bowl:

• Combine flour, cocoa, baking soda, salt

Mix dry into wet → form dough
Fold in chocolate chunks

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Step 2: Stuff with Caramel

• Scoop dough → flatten

• Add caramel in center

• Cover with more dough → seal

Roll into balls

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Step 3: Chill

Refrigerate dough for 30–60 minutes
→ prevents spreading

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Step 4: Bake

• Preheat oven to 175°C (350°F)

• Bake for 10–12 minutes

Edges set, center still soft

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Step 5: Finish

• Sprinkle flaky salt

• Let cool slightly → caramel sets but stays gooey

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💡 Pro Tips

• Freeze caramel before stuffing → easier handling

• Slightly underbake → perfect gooey center

• Use dark chocolate → balances sweetness

• Don’t overmix dough → keeps cookies soft

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🔥 Texture & Flavor

• Crispy outside

• Fudgy chocolate interior

• Molten salted caramel core

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⚠️ Serving Ideas

• Serve warm (best experience)

• Pair with vanilla ice cream

• Drizzle extra caramel on top