Decadent Chocolate Caramel Cookies

Indulge in the decadent delight of these bakery-style Chocolate Caramel Cookies. Each bite offers a perfect balance of soft, chewy texture, rich chocolate flavor, and a gooey, sweet caramel center, all crowned with delicate Maldon sea salt flakes. These Rolo-stuffed cookies are more than just a treat; they’re an experience, promising to be a new favorite in your baking repertoire.

Author’s Note

Chocolate + Caramel = Cookie Perfection: Crafting the Best Rolo-Stuffed Delights!

After countless hours and dedicated effort, I genuinely believe I’ve perfected the ultimate chocolate cookie base. It’s a recipe that delivers unparalleled richness and that coveted soft-chewy texture. Naturally, my next mission was to explore delicious variations using this incredible foundation. When it comes to flavor pairings, few combinations captivate me more than the classic duo of chocolate and caramel. It’s a match made in dessert heaven!

The decision to stuff these exquisite cookies with one of my all-time favorite candies—Rolos—was an absolute no-brainer. The result? Pure culinary magic that did not disappoint! These homemade chocolate caramel cookies are incredibly fudgy, intensely rich, and boast that perfect balance of softness and chewiness that makes a cookie truly exceptional. Imagine a luscious, caramel-filled brownie, but in a convenient and delightful cookie form.

Perhaps the most remarkable aspect of these bakery-style chocolate caramel cookies is how the caramel remains wonderfully soft and gooey, even after the cookies have completely cooled. This means every single bite offers that warm, melt-in-your-mouth experience, making them an absolute win for any sweet tooth!

Essential Ingredients for Perfect Chocolate Caramel Cookies

Crafting the perfect batch of chocolate caramel cookies starts with selecting high-quality ingredients. Each component plays a vital role in achieving that sought-after bakery-style texture and rich flavor profile:

• Unsalted Butter: We recommend using real, unsalted butter at room temperature. Using unsalted butter allows you to precisely control the amount of salt in your cookies, ensuring a perfectly balanced flavor. Room temperature butter is crucial for creaming effectively with sugars, creating an airy base that contributes to a wonderfully soft texture.
• Sugars – Granulated and Light Brown: This recipe calls for a blend of both white granulated sugar and packed light brown sugar. Granulated sugar provides crispness and helps with spreading, while light brown sugar adds moisture, chewiness, and a subtle caramel note that complements the Rolo filling beautifully. Avoid dark brown sugar for this specific recipe to maintain the desired sweetness and texture.
• Large Egg: A single large egg acts as a binder, adding structure and richness to the cookie dough. Ensure your egg is also at room temperature for seamless incorporation into the creamed butter and sugar mixture, preventing separation and ensuring a smooth, emulsified batter.
• Full-Fat Sour Cream: This is truly the secret ingredient for exceptionally soft, fudgy, and moist cookies! The acidity and fat content in full-fat sour cream tenderize the dough, resulting in an incredibly luscious texture. While we tested with full-fat Greek yogurt, it simply didn’t deliver the same magical end result. For these Rolo-stuffed chocolate caramel cookies, stick to real, full-fat sour cream for the best possible outcome.

More Key Ingredients for Your Homemade Chocolate Caramel Cookies

• Flavorful Extracts – Vanilla and Almond: Vanilla extract is absolutely essential, deepening the overall flavor of the chocolate cookies. For an extra layer of complexity and a delightful hint of nutty richness, the almond extract is an optional but highly recommended addition. It beautifully enhances the chocolate and caramel notes without overpowering them.
• Premium Cocoa Powders: Arguably the most critical ingredients for achieving profound chocolate flavor in these cookies. We utilize two distinct types of cocoa powder, which we’ll discuss in detail below. This combination is key to the deep, nuanced chocolate profile of these chocolate caramel cookies.
• Flour, Leavening Agents, and Fine Sea Salt: Precision matters here! Use all-purpose flour, and make sure your baking soda and baking powder are fresh to ensure proper lift and a tender crumb. You can test your baking powder for freshness easily. Fine sea salt is specified because not all salts behave the same way in baking; its fine crystals dissolve evenly, providing a balanced seasoning. If substituting with a different type of salt (like table salt), you’ll need to adjust the quantity as finer salts are more potent.
• Assorted Chocolate Chips: For a varied chocolate experience that perfectly complements the Rolo filling, we adore a combination of semi-sweet and milk chocolate chips. The semi-sweet offers depth, while the milk chocolate adds a creamy sweetness. Feel free to customize this – if you prefer a less sweet or more intense chocolate flavor, you can replace the milk chocolate with more semi-sweet or even dark chocolate chips.

The Secret to Deep Chocolate Flavor: Understanding Cocoa Powder in Your Rolo Cookies

For these rich chocolate caramel cookies, we employ a dynamic duo of cocoa powders: regular unsweetened cocoa powder (also known as natural cocoa) and Dutch-process cocoa powder (or special dark). While it might seem like a minor detail, the type of cocoa powder you use dramatically impacts the flavor, color, and even the leavening of your baked goods. These two are not interchangeable, and using only one type will yield a significantly different result than intended for these exquisite chocolate caramel cookies.

Dutch-process cocoa powder has been treated with an alkali solution to neutralize its natural acidity. This process gives it a darker color and a smoother, less bitter, and often more mellow chocolate flavor. Because its acidity has been stripped, Dutch-process cocoa does not react with baking soda (which needs an acid to activate). Therefore, recipes using Dutch-process cocoa typically rely on baking powder for leavening, or include an additional acidic ingredient. In our Rolo cookie recipe, the sour cream provides the necessary acidity to work with the leavening agents.

Unsweetened natural cocoa powder, on the other hand, is acidic. It reacts with baking soda to create carbon dioxide gas, which helps baked goods rise. It has a more robust, slightly bitter chocolate flavor and a lighter color. Using solely unsweetened natural cocoa powder in this recipe would mean the cookies would lack the deep, rich color and complex, mellow chocolate flavor that Dutch-process cocoa contributes. Conversely, using only Dutch-process cocoa would alter the chemical balance needed for proper rise and might result in a flatter, denser cookie without the full flavor spectrum.

The combination of both cocoa powders in these chocolate caramel cookies ensures a perfect balance: the natural cocoa provides that classic chocolate tang and aids in leavening, while the Dutch-process cocoa delivers an intense, deep chocolate color and a sophisticated, less bitter flavor, making each cookie truly bakery-worthy.

Expert Tips for Baking the Best Chocolate Caramel Cookies

Achieving bakery-quality chocolate caramel cookies isn’t just about the ingredients; it’s also about technique. Follow these essential tips to ensure your Rolo-stuffed cookies turn out perfectly soft, chewy, and irresistibly delicious every time:

• Use Real, Room Temperature Butter: Butter is the backbone of these cookies, providing essential body, texture, and rich flavor. When you beat room temperature butter with sugars at the start of the recipe, you’re incorporating air into the mixture. This creaming process creates a light and fluffy foundation crucial for the cookies’ ultimate soft and tender texture. It’s paramount that the butter is truly at room temperature – not melted or overly softened – to achieve this perfect aeration and consistency.
• Measure Flour Accurately – Spoon and Level or Weigh: One of the most common baking mistakes is using too much flour, which can lead to dry, cake-like cookies instead of the desired soft and fudgy texture. To ensure accuracy, use the “spoon and level” method: spoon flour into your measuring cup and then level it off with a straight edge, without compacting it. For the most precise measurement, especially in baking, we highly recommend using a digital food scale. It provides consistent results every time and guarantees your chocolate caramel cookies will have the ideal texture.
• Don’t Skip Chilling the Dough: Chilling the cookie dough is a non-negotiable step for these chocolate caramel cookies. This process allows the butter to re-solidify, preventing excessive spreading during baking and helping the cookies maintain their shape. More importantly, chilling the dough concentrates the flavors, leading to a richer, more complex taste. It also makes the notoriously sticky Rolo-stuffed dough much easier to handle and roll into perfect balls. For this recipe, we employ a double chill: once after mixing the dough and again for a quick chill after forming the dough balls. This ensures optimal texture and flavor.

More Pro Baking Tips for Your Chocolate Caramel Cookie Success

• Bake on a Silpat Liner or Parchment Paper: To ensure even baking, prevent sticking, and simplify cleanup, always line your baking sheets with either a silicone baking mat (Silpat) or parchment paper. This creates a non-stick surface, safeguards the bottoms of your chocolate caramel cookies from burning, and promotes consistent heat distribution. It’s particularly essential for these caramel-filled cookies, as it provides a safety net in case any of the molten caramel decides to peek out during baking.
• Avoid Overbaking for Ultimate Fudginess: The key to achieving irresistibly soft, fudgy chocolate caramel cookies is to slightly underbake them. You’ll know they’re ready when the tops have just lost their glossy or wet appearance, but the centers still look very soft. Overbaking is the enemy of a fudgy cookie; it will result in hard, dry, and significantly less flavorful cookies once cooled. A perfectly baked cookie will continue to set as it cools on the baking sheet.
• Enhance Visual Appeal and Flavor with Post-Bake Touches: As soon as your chocolate caramel cookies emerge from the oven, while they are still hot on the baking sheet, gently press a few extra chocolate chips onto their tops. This ensures a beautiful, even dispersion of melted chocolate on the surface, making them look even more appetizing. This step also creates the perfect sticky surface for the final flourish: immediately sprinkle some flaky sea salt (like Maldon) onto the melted chocolate. The salt will adhere beautifully, providing a delightful contrast to the sweet chocolate and gooey caramel, elevating both the taste and presentation of your homemade Rolo cookies.

Explore More Delicious Cookie Recipes:

• Snickerdoodle Cookies with their irresistible cinnamon-sugar coating for a classic treat.
• Oatmeal Chocolate Chip Cookies featuring a soft, chewy center and hearty oats.
• Chewy Chocolate Chip Cookies, our all-time favorite recipe for this timeless classic!
• Funfetti Cookies bursting with vibrant sprinkles for a joyful celebration in every bite.
• Maple Cookies, tender and sweet, topped with a luscious maple glaze.

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5 from 1 vote

Chocolate Caramel Cookies

By
Chelsea Lords

These bakery-style Chocolate Caramel Cookies are soft, chewy, and sweet, featuring a luscious chocolate-covered caramel candy in the center. A truly irresistible treat for any chocolate and caramel lover!

Prep Time:
15 minutes

Cook Time:
12 minutes

Total Time:
27 minutes

Servings:
32 cookies

Equipment

• Hand mixer
• Sheet pan (15″ x 10″) lined with parchment paper or a silicone baking mat

Ingredients

• 8 tablespoons unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg, room temperature
• 1/2 cup sour cream, full-fat, room temperature
• 1/8 teaspoon almond extract (optional, for a subtle nutty flavor)
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder (see note 1 for cocoa types)
• 1/4 cup Dutch process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/4 cup mini chocolate chips
• 3/4 cup milk chocolate chips
• 32 Rolos, unwrapped
• 1/16 teaspoon Flaky sea salt (optional, for topping)

Instructions

1. In a large mixing bowl, using either a hand mixer or a stand mixer fitted with the whisk attachment, cream together the room temperature unsalted butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and resembles the consistency of peanut butter. Once light, beat in the large egg, full-fat sour cream, almond extract (if using), and vanilla extract until well combined and smooth.

2. In a separate, medium-sized bowl, whisk together the dry ingredients: flour, unsweetened cocoa powder, Dutch-process cocoa powder, baking powder, baking soda, and fine sea salt. Stir these ingredients thoroughly to ensure even distribution. Next, add both the mini chocolate chips and milk chocolate chips to the dry mixture and stir once more to coat them lightly with flour, which helps prevent them from sinking.

3. Gradually add the dry ingredient mixture to the wet ingredient mixture. Mix on low speed or by hand until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. The resulting dough will be notably thick and moist. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 1 to 4 hours. While the dough chills, preheat your oven to 350°F (or 325°F for a convection oven).

4. Line a large sheet pan with parchment paper or a silicone baking mat. For each cookie, measure out about 1½ tablespoons of chilled dough. Flatten the dough slightly, place an unwrapped Rolo candy in the center, and carefully mold the dough around it, ensuring the Rolo is completely encapsulated. The dough is wet and sticky, so this step can be a bit messy. If the dough becomes too sticky to handle, return it to the fridge for 20-30 minutes. Place the prepared cookie dough balls 2-3 inches apart on the lined sheet pan. To prevent excessive spreading, it’s best to bake only 6 cookies at a time per sheet. Chill the rolled dough balls on the sheet pan for an additional 20 minutes before baking.

5. Bake the chilled cookie dough balls for 8 to 14 minutes, or until the edges are set and the top surface is no longer glossy. Remember not to overbake; a soft, very slightly underbaked cookie guarantees that delicious, fudgy texture. Once removed from the oven, and while the cookies are still on the hot sheet pan, gently press a few extra chocolate chips onto the tops of each cookie for a more appealing, chocolate-studded finish.

6. Allow the cookies to stand on the sheet pan for a few minutes. While the chocolate chips on top are still melty, sprinkle a small amount of flaky sea salt onto them. Let the cookies continue to cool on the sheet pan for another 5 minutes before carefully transferring them to a wire cooling rack to cool completely. For the best gooey caramel experience, let them cool for an additional 15-20 minutes before serving. Repeat the baking process with the remaining cookie dough.

Recipe Notes

Note 1: For the most superior chocolate flavor and texture in these chocolate caramel cookies, it is crucial to use both regular unsweetened cocoa powder and Dutch-process cocoa powder. Substituting one entirely for the other will significantly alter the flavor profile, color, and texture. Dutch-process cocoa, with its neutralized acidity, contributes a deep, mellow chocolate note and rich dark color, while unsweetened cocoa provides a classic chocolate taste and helps activate baking soda. This combination ensures a balanced, complex, and utterly delicious cookie.

Storage: To maintain the freshness and chewiness of your baked chocolate caramel cookies, store them in an airtight container at room temperature for 3–4 days. If you wish to prepare ahead, you can freeze the cookie dough. Form the dough into balls with the Rolo centers, freeze them on a sheet pan until solid, then transfer to an airtight container or freezer bag. Frozen dough can be stored for up to 3 months. Bake directly from frozen, simply adding a few extra minutes to the bake time.

Nutrition Information (Approximate Per Serving)

Serving Size: 1 cookie

• Calories: 124 kcal
• Carbohydrates: 18g
• Protein: 2g
• Fat: 6g
• Saturated Fat: 4g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 1g
• Trans Fat: 1g
• Cholesterol: 16mg
• Sodium: 68mg
• Potassium: 83mg
• Fiber: 1g
• Sugar: 14g
• Vitamin A: 134IU
• Vitamin C: 1mg
• Calcium: 32mg
• Iron: 1mg

Nutrition information is automatically calculated and should only be used as an approximation. Values may vary based on specific ingredients and preparation methods.

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