Salted Caramel Stuffed Double Chocolate Cookies
This indulgent dessert features rich double chocolate cookie dough stuffed with warm caramel and finished with a sprinkle of sea salt—perfect for those who love the irresistible combo of sweet and salty.
Equipment
- 1 Mixing bowl large and medium
- 1 Baking sheet lined with parchment paper
- 1 Wire rack for cooling
Ingredients
Main ingredients
- 1 cup flour basic cookie base
- ⅔ cup cocoa powder for deep chocolate flavor
- ½ teaspoon baking soda for lift
- ¼ teaspoon salt balances sweetness
- 10 tablespoons unsalted butter softened
- ¾ cup brown sugar
- ¼ cup sugar
- 1 egg at room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups semi sweet chocolate chips
- 18 Rolo candies unwrapped
- 1 tablespoon coarse sea salt or sea salt flakes for topping
Instructions
Instructions
- Line a baking sheet with parchment paper and preheat oven to 350°F.
- In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat softened butter with brown sugar and white sugar until fluffy.
- Add egg and vanilla extract. Mix until smooth.
- Gradually combine dry mix into the wet ingredients. Do not overmix.
- Stir in the chocolate chips.
- Scoop 1 tablespoon of dough, flatten, add a Rolo, and seal dough around it.
- Place dough balls 2 inches apart on the baking sheet.
- Bake for 10 to 12 minutes until edges set but centers remain soft.
- Sprinkle sea salt on top immediately after baking.
- Cool on baking sheet before transferring to a wire rack.
Notes
Store cookies in airtight container at room temperature for 3 days or freeze for up to 5 months.