Ingredients for Caramel Filled Chocolate Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking soda
- Unsweetened Cocoa Powder
- 1 cup chopped walnuts, divided
- Chocolate Covered Caramel Candies
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How to Make Caramel Filled Chocolate Cookies
- Beat 1 cup (2 sticks) softened unsalted butter until creamy.
- Gradually beat in 1 cup granulated sugar and 1 cup packed light brown sugar.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 cup unsweetened cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined.
- Stir in 1/2 cup of the chopped walnuts.
- Cover the dough and chill for at least 2 hours.
- Preheat oven to 375°F (190°C).
- Combine the remaining 1/2 cup chopped walnuts with 1 tablespoon granulated sugar in a small bowl.
- Divide the chilled dough into 4 equal portions. Work with one portion at a time, keeping the remaining dough chilled.
- Roll each portion into 12 balls of dough.
- Quickly press each dough ball around a chocolate-covered caramel candy.
- Roll the dough-covered candies into balls.
- Dip the tops of the balls into the walnut-sugar mixture.
- Place the cookies, sugar-side up, 2 inches apart on greased baking sheets.
- Bake for 8-10 minutes, or until edges are set and the centers are still slightly soft.
- Let cool for 3-4 minutes on the baking sheets before transferring to wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
47g
Fat
18g
Carbs
6g
