Chocolate Caramel Cookies – Fudgy, Gooey & Irresistible

Some days just beg for a warm, homemade treat — like Chocolate Caramel Cookies. Not the kind from a box, but the ones with gooey caramel centers and fudgy chocolate dough. These Chocolate Caramel Cookies bake up soft, rich, and satisfying.They bake up big, soft, and slightly chewy, with melty pockets of chocolate and a surprise caramel core. This recipe makes 6 to 8 cookies — perfect for sharing (or not). The steps are easy, the dough is freezer-friendly, and the payoff is pure comfort.

Why You’ll Love These Cookies

These Chocolate Caramel Cookies have it all. Each bite is rich with cocoa and brown sugar, balanced by chewy caramel and melty chocolate chunks. They use simple pantry ingredients, plus soft caramels like Werther’s for the center. The dough freezes beautifully, which means you can have bakery-style cookies ready whenever the craving hits.

Whether you need a cozy dessert or something impressive for friends, these cookies will do the trick.

Key Ingredients

Let’s break it down:

• Butter and cocoa powder give the cookies a deep, fudgy base. You’ll melt the butter first — this helps with the chewy texture.
• Brown and white sugar work together for sweetness and softness. Brown sugar adds depth and moisture.
• Two egg yolks plus one whole egg make the cookies rich but not cakey.
• Plain flour, baking soda, and baking powder provide structure and just the right rise.
• Chopped chocolate (use a mix of dark and white if you’d like) adds those melty bites inside.
• In Chocolate Caramel Cookies, soft caramels melt into a gooey center — just make sure they’re fully wrapped in dough to prevent leaks.

If using salted butter, you can skip the added salt. You can also swap in dark chocolate chunks for extra richness or use all milk chocolate if that’s more your style.

Step-by-Step Instructions

1. Make the Dough

Start by melting 120g of unsalted butter. You can do this in the microwave or on the stove. In a large bowl, whisk the melted butter with 50g of unsweetened cocoa powder, 150g of light brown sugar, and 50g of granulated sugar.

Next, add two egg yolks and one whole egg. Whisk until smooth and glossy.

In another bowl, mix 200g plain flour, ½ teaspoon salt, ½ teaspoon baking powder, and ¼ teaspoon baking soda. Add this dry mix to the wet ingredients. Stir until just combined, then fold in 200g of chopped chocolate.

You’ll have a thick, rich dough that smells like brownie batter.

2. Add the Caramel Filling

Scoop out about 100g of dough. Flatten it in your palm. To shape the Chocolate Caramel Cookies, place one or two soft caramels in the center, then gently fold the dough around it. Roll it into a ball, sealing the caramel fully inside.

Repeat with the rest of the dough. You should get 6 to 8 large cookie balls.

Make sure the caramel is totally covered. If you see any peeking out, patch it with a little extra dough. This helps prevent leaks.

3. Freeze Before Baking

This step is key: freeze the dough balls for at least one hour. This helps the cookies bake thick and gooey instead of spreading too thin.

You can also freeze them in a zip-top bag and bake later.

4. Bake to Perfection

Preheat your oven to 180°C (about 356°F) while the dough chills. Line a baking tray with parchment paper.

Once the oven is ready, place the frozen cookie dough balls on the tray, spaced out — they’ll spread a bit.

Bake for 20 to 22 minutes. The edges should look set, but the centers will still look soft.

Don’t overbake — they’ll continue to set as they cool.

5. Cooling & Serving

Let the cookies sit on the tray for 10 to 15 minutes after baking. They’re fragile at first but will firm up.

If you like a sweet-salty combo, sprinkle a pinch of flaky salt on top while they’re still warm.

Serve warm for maximum gooeyness. If they’ve cooled, you can reheat them in the microwave for 10–15 seconds.

Baking Tips & Tricks

• Freeze the dough: This is what gives you thick, bakery-style cookies with gooey centers.
• Bake from frozen: Always. It helps hold the shape and gives time for the caramel to melt inside.
• Prevent leakage: Seal the caramel tightly. Don’t skimp on the dough when wrapping.

Storage & Make-Ahead

These are great for prepping ahead.

• Store unbaked cookie balls in a freezer bag for up to 3 months. Bake straight from frozen — just add 2 minutes to the bake time.
• Store baked cookies in an airtight container at room temperature for 3–4 days. They stay soft!

FAQs

Chocolate Caramel Cookies Recipe Card

Print

More Such Recipes

If gooey cookies make your day, you’ll also love these cozy treats:

• Try our Crumbl-Inspired Pecan Pie Cookies for buttery goodness.
• Or go fruity with Salted Caramel Apple Bars — they taste like fall in every bite.
• Feeling playful? These Pumpkin S’mores Cookies are always a hit.
• Don’t miss the fun of Easy Halloween Chocolate Chip Cookies — perfect for kids and grown-ups alike.

Final Thoughts

These Chocolate Caramel Cookies feel like a little gift in every bite. That fudgy chocolate meets that gooey caramel just right. Keep a stash of dough in your freezer, and you’ll always be just minutes away from something warm and cozy.

If you try these, let me know how they turned out! Did you go dark chocolate or white? Add flaky salt or skip it? I’d love to hear your version.

Also, follow along on Pinterest or join the fun on Facebook for more cookie stories and new bakes.