Chocolate Caramel Stuffed Cookies!
BIG Gourmet Chocolate Caramel Stuffed Cookies! A Triple Chocolate Salted Caramel Cookie Recipe Stuffed with Caramel candies and toffee pieces!
Gourmet Chocolate Caramel STUFFED Cookies!
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These Salted Caramel STUFFED Toffee Chocolate Cookies are AMAZING! THICK and chewy cookies that are soft on the inside and a little crunch on the outside.
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What you will love about this recipe!
- Gourmet Cookies! They are BIG and THICK! I didn’t weigh these but they have to be 5-6 ounces! You could always weigh the dough and make them bigger!
- These cookies are stuffed with a Cadbury Caramello Miniatures Candy which makes them so melty and gooey!
- They are easy to whip together with easy measurements!
How to make Chocolate Caramel Stuffed Cookies
For this cookie recipe you will make the cookie dough balls and then put the cookie dough balls in the refrigerator for at least 2 hours before baking.
I like to make this recipe at night or the day before I’m going to need them so they have plenty of time to chill!
I also use a three tablespoon cookie scoop for this cookie – each cookie will need two cookie dough balls so a total of 6 tablespoons per cookie.
After the dough is made, use the end of a spatula to create an indention in 6 of the cookie dough balls.
Fill the cookie dough ball with toffee and then a Cadbury Caramello Candy.
Use another cookie dough ball and place it on top of the stuffing. Seal the edges together to make one big cookie dough ball.
Freeze cookie dough balls in an airtight container for at least 2 hours.
Once you are ready to bake your cookies, preheat the oven to 350 and let it reach that temperature for at least 30 minutes before baking.
Bake for 13-14 minutes and remove from the oven.
Let the cookies cool completely (at least an hour) on the baking sheet before transferring.
If you are adding the drizzle and garnishing, do this while the cookies cool on the baking sheet.
Don’t forget to garnish with salt flakes.. it’s truly the best finishing touch!
Salted Caramel Stuffed Cookie Recipe
Ingredients:
1/2 cup unsalted butter – softened
3/4 cup granulated white sugar
1/4 cup packed dark or light brown sugar
1 egg
1 teaspoon pure vanilla extract
1/3 cup unsweetened baking cocoa
1 cup unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup mini semi-sweet chocolate chips
1 cup toffee bits, divided
6 Cadbury Caramello Miniatures Candy
12-13 Caramel squares
4 teaspoons water
Salt flakes for garnishing
Directions:
1. Add the egg and vanilla and mix well.
2. Stir in the unsweetened baking cocoa and mix it together until combined.
3. Stir in the flour, baking soda, salt, and baking powder.
4. Add the mini chocolate chips and 1/2 cup of toffee bits and mix until combined.
5. Use a 3 tablespoon cookie scoop and create cookie dough balls (you will need two cookie dough balls for
each cookie).
6. Use the end of a spatula to make an indention in the center of 6 of the cookies.
7. Fill the hole with toffee bits and then top with a Cadbury Caramello Candy (you should have enough toffee
bits left for garnishing).
8. Place another cookie dough ball on TOP of the caramel candy and seal the edges together to make a big ball.
9. Freeze the cookies for a minimum of 30 minutes but I like to freeze them for at least 2 hours.
10. Once you are ready to bake, preheat the oven to 350 degrees and let the oven reach that temperature and sit
for 30 minutes.
11. Put 3-4 cookie dough balls on a baking sheet that has been lined with parchment paper. Place the cookies about 2-3 inches apart so they have room to spread and bake for 13 – 14 minutes.
12. Remove from the oven and shape the edges with a large cookie cutter.
13. Let the cookies cool completely on the cookie sheet – this could take as long as an hour or more for the
center to set.
14. While the cookies are cooling, add the caramel drizzle.
15. To make the caramel drizzle: combine the caramel squares and 4 teaspoons of water together in a
microwave safe bowl.
16. Heat the caramel in 2 30 second increments (*the caramel will be VERY hot).
17. Drizzle the melted caramel over the cookies (I only drizzled mine on half of the cookie) and garnish the
caramel side with extra toffee bits and salt flakes.
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