Caramel Stuffed Chocolate Cookies <3 by Kaitlynn C - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Caramel Stuffed Chocolate Cookies <3

posted in Food & Drink > Recipes
  • 10 oz unsweetened baking chocolate, chopped
    6 tablespoons unsalted butter, chopped
    1 teaspoon vanilla extract
    2 eggs
    3/4 cup brown sugar
    1+3/4 cups all-purpose flour
    1/4 teaspoon baking powder
    a pinch of salt
    17-18 soft caramels (Rolo candy, peanut butter cups or even Hershey’s kisses can be used)
    *optional (for decoration)
    5-6 caramels
    1/4 cup chocolate chips

  • In a heatproof bowl, add the chopped chocolate, butter, and vanilla extract. Place the bowl on top of a pan with simmering water (make sure the bowl does not touch the water) and heat until the chocolate and butter are melted.
    Remove from the heat. Let cool for a couple of minutes.
    While the chocolate is slightly cooling, add the eggs to the mixing bowl. With the paddle attachment on, beat on medium-low speed until fluffy. Add the brown sugar and continue to beat on medium-high speed until it begins to thicken and loses some of its yellow color, about 5 minutes
    Pour the chocolate mixture

  • over the eggs and stir until combined.
    Gently fold in the all-purpose flour, baking powder and salt.
    Refrigerate the dough for about 30 minutes to 1 hour until easy to handle.
    With a large scoop, drop cookie dough on a baking sheet. With your hands, roll the dough into a ball, use your thumb to press into the center and stuff it with one of the caramels or whatever candy you’re using. Roll it back up to make a ball.
    Place stuffed cooking on a baking sheet.

  • Once all the cookies are rolled, place the baking sheet into the refrigerator until you heat the oven, about 10 minutes.
    Heat the oven to 350F.
    Bake the cookies for 16-18 minutes. Remove from the oven, leave to cool slightly before moving to cool completely on a wire rack.

  • To decorate the cookies like I did, you’ll need extra chewy caramels and semi-sweet chocolate.
    In two small heatproof bowls, melt the caramels and chocolate. Place the melted caramel in one ziplock bag and the melted chocolate in another. Cut each bag at a corner and drizzle both caramel and chocolate over the cooled cookies.
    Keep in mind the melted chocolate and caramels are hot. Handle with care.


See all comments

Related Tips

See other sign in/up options
Set up my password later
Create a Password
For better protection, please provide a password for your account.
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Login with email
Forgot Password?
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back