Tuesday, May 18, 2010

Caramel Filled Chocolate Cookies

cookiescaramilk (5)

Who wouldn't want to bite into a super chocolatey cookie, only to find a caramely surprise in the middle? Even though these cookies were a lot more time consuming and messy than usual drop cookies, it was totally worth the reactions I got once everyone bit into the centre. I had these bookmarked ever since I saw them over at Rebecca's blog, indecisive baker.

I opted for caramilk instead of rolos because I think they just taste better.
Cadbury >> Hershey's in my opinion.
cookiescaramilk (2)

The only thing I was worried about was the caramel hardening after the cookies cooled because that would kind of defeat the purpose of putting a chocolate covered caramel in the centre in the first place. To retain the gooeyness of the caramel, I broke chocolate into squares and then froze them before wrapping in dough. By the way, I'm not sure if I just totally made that up, but I figured that if the caramel stayed cooler longer, it would cook less and therefore, not harden as much later. The frozen chocolate also helped with shaping the cookie because the dough stayed cooler longer and was less sticky. I would definitely recommend chilling the dough first before shaping.

cookiescaramilk (3)

If only it wasn't that obvious that there was something in the middle...
cookiescaramilk (6)

Since I love Ina's chocolate white chocolate chunk cookie recipe, I used hers minus the white chocolate instead. You can also use Rebecca's recipe

Chocolate White Chocolate Chunk Cookies
Ina Garten
Makes 40 to 48 cookies

1/2 pound (1 cup/2 sticks) unsalted butter at room temperature
1 cup light brown sugar, packed (I used dark brown)
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature (I used large eggs)
2/3 cup good unsweetened cocoa
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, coarsely chopped (I used white chocolate chips)
40-48 caramilk squares/rolos

Preheat the oven to 350 degrees F. (I baked at 335 F)
Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Dissolve espresso powder in vanilla extract. Add dissolved mixture, then the eggs, 1 at a time, and mix well. Sift together the flour, cocoa, baking soda, and salt and add to the butter mixture with the mixer on low speed until just combined.

Cover and place bowl into the refrigerator to chill for at least 2 hours. (you need to chill or else it's too sticky)

Use a small cookie scoop (I use the Oxo brand, 2 tsp capacity) and unscoop it onto your hand. Flatten into a circle and place chocolate in the middle. Add another 1/2 a scoop to cover the top and seal the cracks.

Bake for 12 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.


  1. This is absolutely genius! It looks amazing :) Bookmarked

  2. Those look delicious! I'm definitely going to give them a try!

  3. I have no idea about the "science" behind the melting caramel but I love you hypothesis (I'm all about hypotheses...I have gazillions). These look delicious.

  4. These look outstanding Steph. Love the surprise in the center :)

  5. thats so yummy looking! and so creative! :) lol

  6. Oh yeah, Cadbury >> Hershey's (though I'm kind of embarrassed to admit it since Cadbury has partially hydrogenated vegetable oil - or at least the old formulation did) - and this is just the cookie to prove it ;)

  7. These cookies look amazing!! Oh, I want some!

  8. I adore 'surprise' cookies! I made a chocolate cookie recipe similar to yours once. I used a PB filling, but I have to say, caramel sounds sooo much better!!

    ♥ Daniëlle

  9. I am not a huge fan of caramel on its own, but when paired with chocolate---heavenly!

  10. How DO they get the Caramilk square into the Caramilk cookie? ;)


  11. lol sounds like a wonderful surprise :)

  12. Nothing wrong with it being obvious that there's something inside the cookie! It will make people curious. I really don't like Caramilk bars - probably one of my least favourites! Definitely like Rolos better haha. For once we disagree!

  13. All I needed was that first picture and I wanted to make these!

  14. Wow, these are incredible! Love the gooey caramel shot.

  15. I've made the Rolo cookies numerous times, but I'm sure the addition of Cadbury chocolate is amazing! I'm going to look for it at the market.

  16. Your pictures are so professional looking! Do you take them yourself or do you have them done? I am a novice baking blogger (just started yesterday), and am trying to figure out how to make my blog look more professional. Btw your cupcake frosting is impeccable, i am so jealous!

    Here is my blog!


  17. LOL love the obviousness of the chocolate ;) Also, I would pick Cadbury over Hershey any day. I was sad when I had to leave all that wonderful chocolate in Ireland. Sure, you can still get Cadbury here in the states, but Ireland there were a million to choose from.

  18. Yum. That looks fantastic. I think I might have to try this!

  19. Those look yummy! I bet the cookies would also taste good filled with gooey chocolate ;)

  20. I've been looking for a great cookie recipe, and I think I'm going to use this one! It looks so delicious

  21. Those look delicious. I love the idea of caramel oozing out of a cookie!

  22. Yum, there used to be chocolate chip cookie dough with a caramel center by Nestle or Pillsbury. I loved them. You have just made me happy.

  23. Oh wow, I never thought to use Cadbury instead of Rolos. Full. Of. Win.

  24. Whoa Steph, totally ore chocolate.... and caramel. Those look and sound amazing. Who cares about time, lets eat.
    Great job

  25. Stephanie!!!!
    I thought you had stopped blogging. I checked back so often in the fall - or whenever we made the teacher connection - and there was never anything here... and I bugged you to write... then work and life happened - now it is summer - and here you are. Beautiful new facelift and writing away again! I have a cookie that I make that is so similar. It is The Red Deer Cookie, officially!! (My birthplace) But, I call it the turtle cookie. You will find it on my recipes page under desserts. Take a look. I have missed you!

  26. Just found your blog and my jaw dropped when I saw this picture. It looks SO good!!!!!!

  27. Thanks for the link back! :) These are still my husband's favorite cookie. I'm forever reserving them for special occasions (so I don't eat them all!) I'll have to give em a go with that bar vs the rolo...and way less to unwrap!

  28. I just found your blog and will be sharing it with others. Lots of tempting goodies that need to be shared.


  29. Hey Steph!
    Your blog is so beautiful. This post made my mouth water... a lot! It would be great if you ever felt like sharing this post (or ANY others you might want) with our online community: http://www.facebook.com/redpathsugar?ref=ts

    We love seeing this kind of deliciousness :)

    Also, we're running a contest to win tickets to see the Cake Boss' Buddy Valastro in Toronto which is a pretty sweet contest! You can check it out on the link to our site featured above!

  30. I love cookies with surprises in them! These look awesome!!

  31. "If only it wasn't that obvious that there was something in the middle... " That quote was so funny!

    But yes! Give me a batch of these awesome cookies please! Caramel surprise has got to be the best surprise a cookie can have :)



Related Posts with Thumbnails