Salted Caramel-stuffed Double Chocolate Cookies
Yield: about 2 dozen cookies
  • 1¼ cups butter, softened
  • 2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semisweet chocolate chips
  • 24-30 Salted Caramels. (Or store-bought caramels are just fine!)
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. If dough seems too gooey to handle, chill for a few minutes until it firms up a bit.
  3. Spoon out two tablespoon sized mounds of dough and flatten each into a disc. Place a caramel in the middle, cover with the second "dough disc" and pinch the edges to seal. Roll into a ball and place on the cookie sheet with a bit of room.
  4. Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet; remove from sheet onto wire rack to cool completely.
Recipe by The Baker Chick at