Chocolate Caramel Cookies

The fudgy exterior of this cookie hides a decadent surprise – ooey-gooey melted caramel. Serve with slices of watermelon.


  • Portion size30 servings


  • 4 oz bittersweet chocolate chopped
  • 3/4 cups butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 chocolate-covered caramel bars (each 52 g), such as Caramilk, chilled


In bowl over saucepan of hot (not boiling) water, melt chopped chocolate, stirring occasionally; let cool.

In large bowl, beat butter with sugar until fluffy, beat in eggs, 1 at a time. Beat in vanilla, then melted chocolate.

In separate bowl, whisk flour, cocoa, baking powder, baking soda and salt; stir into butter mixture until combined. Cover; refrigerate for 30 minutes or until firm enough to shape.

Break each chocolate bar into 10 pieces. Roll dough by heaping tablespoonfuls (15 mL) into balls; flatten and place 1 piece of chocolate in centre. Seal dough around chocolate. Place, seam side down, on parchment paper-lined baking sheet.

Bake in centre of 375°F (190°C) oven for 10 minutes or until edges are firm and centres are still soft. Let cool on pan on rack for 2 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight containerfor up to 1 day or overwrap and freeze for up to 2 weeks.)

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