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If you’re looking for soft and chewy chocolate cookies, you’re going to love these caramel stuffed chocolate cookies. Each chocolate chip cookie features a sweet caramel core to make them doubly appealing. Everything from the chewy chocolate cookies to the gooey caramels inside means these are going to disappear alarmingly fast whenever you make them. They’re the ultimate in flavor and indulgence.

Caramel Stuffed Chocolate Cookies. Photo credit: xoxoBella.

These caramel filled cookies are easy to make and best when served warm from the oven. Caramel stuffed chocolate cookies are so indulgent and mouthwatering.

If you love these cookies, you’ve got to try carmelitas, lemon posset brûlée, coffee cake cookies, chocolate fudge cookies, and Texas sheet cake cookies.

A close-up of Caramel Stuffed Chocolate Cookies with white chocolate chips and gooey caramel filling on a wooden surface.

Why You’ll Love It

So easy to make: All you have to do is mix the cookie ingredients, shape the dough into cookies and press a caramel candy into each one before baking.
The richest cookie recipe ever: Chewy caramel stuffed inside chocolate cookie dough makes these rich, indulgent and supremely satisfying.
Great for any occasion: Whether you want to recreate Hershey’s caramel filled chocolate kisses because you have a craving and they’re out of season, or you just want a new cookie recipe and happen to love Kraft caramels, this one ticks all the boxes.

Close-up of a Caramel Stuffed Chocolate Cookie with white chocolate chips and rich caramel squares melting in the foreground.

Caramel Stuffed Cookies Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

All-purpose flour: Forms the foundation of the cookie dough, providing structure and chewiness.
Baking soda and baking powder: Help the cookies rise and stay light.
Salted butter: Adds richness and a touch of salt for flavor balance. I usually bake with unsalted butter but used salted butter for these caramel chocolate chip cookies. The extra salt boosts the sweet and salty factor in these gooey caramel cookies.
Cocoa powder: Imparts a deep chocolate flavor.
Eggs: Bind the ingredients together, adding moisture and richness.
Vanilla extract: Enhances the chocolate flavor with a subtle sweetness.
Granulated sugar and brown sugar: Provide sweetness and help create a soft, chewy texture.
Milk: Adds moisture to the batter, keeping the cookies tender.
White chocolate chips and semisweet chocolate chunks: Add pockets of creamy sweetness and chocolatey richness.
Caramel squares: Create a gooey, sweet center in each cookie. Use soft caramels like Werther’s Soft Caramels for the best results. You can use Kraft Caramels, but once the cookies cool, the caramel will harden.

Baking ingredients in bowls and measuring cups on a knit cloth, including flour, eggs, butter, chocolate, and caramel squares for making caramel stuffed chocolate cookies.

How to Make Caramel Filled Cookies

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the cookie dough:  Beat the butter and sugar, then add the eggs and vanilla and mix in the dry ingredients too.
Shape individual cookies:  Arrange spoonfuls of cookie dough on a parchment paper-lined cookie sheet several inches apart.
Add the caramel:  Put a caramel square on top of each one, add another spoonful of batter, and bake cookies (dough balls) until done, then let them cool completely on a wire rack.

Caramel Stuffed Chocolate Cookies with white chocolate chips are arranged on a striped cloth on a wooden surface, each bite revealing gooey caramel squares hidden inside.

Substitutions and Variations

Caramel: For the caramel surprise inside, you can choose from Rolo Chewy Caramels in milk chocolate or similar chocolate caramel candies to achieve that gooey caramel center.
White chocolate chips: Substitute milk chocolate or dark chocolate.

Close-up of gooey Caramel Stuffed Chocolate Cookies with melted chocolate, white chocolate chips, and hidden caramel squares oozing from the center.

Serving Suggestions

With a drink: Just like with other stuffed cookies recipes, this triple chocolate cookie with chewy caramel in every bite makes a wonderful treat served with a hot lavender matcha latte or pumpkin coffee.
As part of a cookie platter: Other options include Mars bar stuffed cookies and chocolate chip peanut butter cup stuffed cookies. Also consider amaretti cookies or Italian chocolate filled cookies.           

Close-up of Caramel Stuffed Chocolate Cookies with white chocolate chips, one broken to reveal a gooey, melty caramel center.

How to Store Caramel Chocolate Cookies

Store: Once they’re completely cool, you can store them in an airtight container for up to a week.
Freeze: Freeze them in batches for up to 3 months.
Thaw: Thaw them overnight in the refrigerator.
Reheat: Warm them back up in the microwave for 15 seconds to make the caramel center soften again. You could also eat them cold.

A stack of Caramel Stuffed Chocolate Cookies with white chocolate chips sits on a cloth surface, tempting with gooey centers and rich flavors.

Top Tips

Soften the butter fully: Make sure the butter is soft, not melted, to achieve a smooth, creamy texture when creaming it with the sugars.
Measure flour accurately: Too much flour can make cookies dense. Use a spoon to fill your measuring cup, then level it off with a straight edge.
Chill the dough if needed: If the dough seems too soft or sticky, refrigerate it for 10 or 15 minutes before scooping. This makes it easier to handle and helps maintain the cookie shape.
Keep caramel in the center: Ensure the caramel square is completely covered by dough so it doesn’t ooze out during baking.
Use parchment or a silicone baking mat: This prevents sticking and makes cleanup easy.
Watch baking time closely: Slightly underbake the cookies if you prefer them soft. They’ll continue to set as they cool.
Cool cookies on the baking sheet: Let them rest on the hot baking sheet for a few minutes before transferring to a cooling rack. This helps them firm up and hold their shape.

A stack of caramel stuffed chocolate cookies with white chocolate chips sits on a white cloth and wooden surface, tempting with gooey caramel centers.

Chocolate Chip Caramel Filled Cookies FAQs

Why did the caramel leak out of the cookies?

If the caramel leaked out of the cookie, that means the second layer of cookie dough didn’t completely enclose it, so make sure the caramel is completely covered and sealed between the two layers of cookie dough balls, and you should end up with perfect soft melted caramel centers and no leakage.

What kind of caramel works best for the caramel squares?

Old-fashioned caramel tends to melt more, so you will get more of a melted caramel center that stays soft. If you prefer firm, chewy caramel centers, opt for Kraft caramels or another firmer type.

Close-up of Caramel Stuffed Chocolate Cookies with white chocolate chips, stacked beside rich caramel squares.
5 from 47 votes

Caramel Stuffed Chocolate Cookies

Satisfy your sweet tooth with these delicious caramel stuffed chocolate chip cookies. Chewy, gooey, and irresistible – they won't last long!
Prep Time: 7 minutes
Cook Time: 13 minutes
Total Time: 20 minutes
Servings: 20

Ingredients 

Instructions 

  • Preheat the oven to 350 degrees F. Grease 2 baking sheets or cover with parchment.
  • In a medium mixing bowl, add the flour, cocoa, baking soda, baking powder, and salt.
  • With a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. Add eggs and vanilla. Beat well.
  • Add flour mixture and milk alternately, mixing in between.
  • Scoop tablespoonfuls of batter onto baking sheet, approximately 4 inches apart. Place a caramel square on each piece of batter. Add another tablespoonful of the batter on top of the caramel square to enclose.
  • Bake for 10 to 13 minutes until done.
  • Cool on a wire rack.

Notes

Soften the butter fully: Make sure the butter is soft, not melted, to achieve a smooth, creamy texture when creaming it with the sugars.
Measure flour accurately: Too much flour can make cookies dense. Use a spoon to fill your measuring cup, then level it off with a straight edge.
Chill the dough if needed: If the dough seems too soft or sticky, refrigerate it for 10 or 15 minutes before scooping. This makes it easier to handle and helps maintain the cookie shape.
Keep caramel in the center: Ensure the caramel square is completely covered by dough so it doesn’t ooze out during baking.
Use parchment or a silicone baking mat: This prevents sticking and makes cleanup easy.
Watch baking time closely: Slightly underbake the cookies if you prefer them soft. They’ll continue to set as they cool.
Cool cookies on the baking sheet: Let them rest on the hot baking sheet for a few minutes before transferring to a cooling rack. This helps them firm up and hold their shape.

Nutrition

Calories: 277kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 246mg | Potassium: 125mg | Fiber: 1g | Sugar: 27g | Vitamin A: 319IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1mg
Like this recipe? Rate and comment below!

Caramel stuffed chocolate cookies offer all the benefits of a triple chocolate cookie with soft, chewy caramel in every bite. These are delicious enough to please all the family and pretty enough to make great gifts.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 47 votes (39 ratings without comment)

9 Comments

  1. 5 stars
    Preparing this meal was a joy. I can’t wait for another opportunity to make it, especially since my kids are asking for it!

  2. I love the chocolate and caramel combo in these cookies. I used the Kraft caramels and they came out perfect.

  3. 5 stars
    Wow, they are just so good. I love the chocolate caramel combo. I did use the Kraft caramels and loved the flavor.

  4. 5 stars
    I absolutely loved caramels when I was a kid and this cookie recipe brought me right back! We used Kraft brand caramel squares as recommended and they turned out perfectly. Thanks!

  5. 5 stars
    These cookies were a HUGE hit at a kids birthday party. We ended up making 3 batches because they were in huge demand. Your recipe was so easy to follow and we easily got the ingredients.