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Irresistible Caramel-Stuffed Triple Chocolate Cookies

caramel-stuffed triple chocolate cookies - featured image
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These cookies feature a fudgy triple chocolate dough with a molten caramel center, delivering a perfect balance of gooey and chocolatey in every bite. Quick and easy to make, they are a crowd-pleasing treat ideal for any occasion.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, softened (European-style preferred)
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup (130g) dark chocolate chips
  • ½ cup (90g) milk chocolate chips
  • ½ cup (90g) white chocolate chunks, roughly chopped
  • 1 cup (about 150g) soft caramel candies, cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk lightly to combine.
  3. In a separate bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes using a mixer on medium speed.
  4. Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the bowl edges to mix well.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing.
  6. Gently fold in the dark chocolate chips, milk chocolate chips, and white chocolate chunks.
  7. Scoop about 2 tablespoons (30g) of dough and flatten it slightly in your palm. Place about 1 teaspoon of caramel pieces in the center, then cover with another 2 tablespoons of dough, sealing the edges well.
  8. Place each stuffed dough ball on the prepared baking sheets about 2 inches apart.
  9. Bake for 10-12 minutes, until edges are set but centers still look soft and fudgy. Do not overbake.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for 15-20 minutes before baking to help shape and prevent caramel leakage. Seal dough edges tightly around caramel pieces. Avoid overbaking to keep the fudgy center. Use Dutch-processed cocoa powder for richer flavor. Variations include adding nuts, sea salt, or spices like cinnamon.

Nutrition

Keywords: caramel cookies, triple chocolate cookies, fudgy cookies, chocolate caramel dessert, easy cookie recipe, homemade cookies

Find it online: https://tastypierecipes.com/irresistible-caramel-stuffed-triple-chocolate-cookies-recipe-easy-fudgy-center/