Soft Batch Salted Caramel

This ultra fudgy chocolate caramel cookie recipe transforms your kitchen into a bakery with minimal effort. The magical combination of rich chocolate cookie dough wrapped around gooey salted caramel creates an irresistible treat that disappears quickly from the cookie jar.

I created these cookies during a rainy weekend when my chocolate cravings hit hard but I wanted something more special than ordinary chocolate chip cookies. The first batch disappeared so quickly I had to immediately make more.

Ingredients

• All purpose flour: Provides structure while keeping the cookies tender
• Cocoa powder: Delivers intense chocolate flavor without bitterness
• Semi sweet chocolate chips: Melt perfectly for the fudgy base
• Milk chocolate chips: Add pockets of sweeter chocolate throughout
• Salted caramels: Create the gooey surprise center
• Flaky sea salt: Enhances all flavors and provides texture contrast
• Unsalted butter: Allows you to control the salt level in the recipe
• Granulated and brown sugars: Work together for perfect sweetness and texture
• Room temperature eggs: Blend more easily into the batter
• Whole milk: Adds richness without thinning the dough

Step-by-Step Instructions

Prep the Caramel Centers:

Unwrap each caramel candy and roll into balls. Place them in the freezer for 20 minutes to firm up. This critical step prevents the caramel from melting too quickly during baking and helps maintain that perfect gooey pocket in the center of each cookie.

Create the Chocolate Base:

Melt the semisweet chocolate chips with butter until completely smooth using 15 second microwave intervals. Stir between each interval to prevent scorching the chocolate. The mixture should be glossy and completely smooth with no lumps remaining.

Mix the Dry Ingredients:

Whisk together flour, cocoa powder, baking powder and salt until evenly combined. This ensures the leavening agents and flavors distribute evenly throughout each cookie. Spend at least 30 seconds thoroughly mixing to avoid cocoa powder clumps.

Prepare the Wet Mixture:

Combine sugars, eggs, milk and vanilla in a separate bowl until well blended. The mixture should look slightly lighter in color when properly mixed. The brown sugar adds moisture and a subtle molasses flavor that enhances the chocolate.

Combine Everything:

Gently fold the dry ingredients into the wet mixture just until combined. Overmixing will develop too much gluten resulting in tough cookies. Add the melted chocolate mixture and milk chocolate chips, folding just until evenly distributed throughout the dough.

Form and Stuff the Cookies:

Scoop two tablespoons of dough onto your prepared baking sheet. Press a frozen caramel into the center and top with another tablespoon of dough. Gently press the edges to seal completely around the caramel. This creates the perfect caramel to cookie ratio.

Bake to Perfection:

Bake at 300°F for 18 to 20 minutes. The cookies will still look slightly soft in the center but will firm up as they cool. The lower temperature ensures the cookies bake evenly without burning while allowing the centers to remain fudgy.

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I discovered the secret to the perfect texture by accident when I forgot about a batch in the oven and reduced the temperature. The slower baking time created the most amazing fudgy interior that reminded me of the fancy bakery cookies I loved as a child.

Storage Tips

Store these cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. For longer storage, freeze the baked cookies for up to 3 months. Thaw at room temperature for about an hour before enjoying, or microwave for 10 seconds for that fresh baked warmth.

Caramel Selection Guide

The type of caramel you choose dramatically impacts the final cookie. Soft caramels like Werther's Original Soft or Kraft work exceptionally well. Avoid harder caramels as they won't melt properly during baking. For an elevated version, try making your own salted caramel or using artisanal caramels from a local candy shop. The better quality caramel you use, the more impressive the final cookie will be.

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Perfect Pairings

These indulgent cookies deserve the perfect companion. Serve with a cold glass of milk for the classic pairing, or elevate the experience with a scoop of vanilla ice cream while the cookies are still warm. For adults, these cookies pair wonderfully with a glass of port wine or bourbon, which complements the rich chocolate and caramel flavors beautifully.

Frequently Asked Questions

→ Can I use a different type of caramel?

Yes, you can use homemade or store-bought soft caramels. Ensure they are soft enough to melt when baked.

→ Do I need to freeze the caramels?

Yes, freezing helps the caramels hold their shape while baking and prevents them from oozing out.

→ Can I substitute the milk chocolate chips?

Absolutely! Dark or white chocolate chips are great alternatives depending on your flavor preference.

→ How do I store these cookies?

Store them in an airtight container at room temperature for up to 5 days or freeze for longer storage.

→ How can I make these gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for a similar result.