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Chocolate Caramel-Stuffed Cookies

November 14, 2017


In keeping with my theme the last two weeks of having an abundance of Halloween candy left over, I decided to try adding some caramel candies into the equation. I had extra Caramello candies, caramel M&Ms as well as those chewy caramels you use to make caramel apples with. I had plans to make caramel apples but haven’t gotten around to it yet, so in this recipe I tried adding each of them in the three rounds of chocolate cookie dough creations.


I am SO in love with this chocolate cookie dough recipe, it took me three times to perfect it, but it is absolutely delicious. It’s chewy but also soft and densely chocolate-y. “Chocolate-y?” Sure, that could be a word, right?



You could also swap out the caramel candies and use different colors or flavors of chips. For this recipe I first tried caramel M&Ms; and while they delicious and chewy when warm, once they cooled to room temperature they became hard again. Which is fine if you want that change in texture but I wanted more of a gooey center that pulled part when chewing. So I tried it again with the caramel candies wrapped inside. Which was better, although messy. So round three- soft chewy caramel candies. These were perfect. They melted extremely well, they were stringy and warm when pulled apart out of the oven, and the texture was divine.


So what I’m saying is these will be a classic in your house no matter what you choose to put in the center of them. And straight out of the oven? There’s nothing better than these to keep your house warm on the coldest of winter. They’re great to bring to a potluck or holiday party since you can make a big batch of them ahead of time. These will even stay chewy for 2-3 days if you keep them in a zip top bag or holiday tin! Seasons eatings, everybody!



Chocolate Caramel-Stuffed Cookies

Yield: 16-18 cookies


½ C Butter

½ c white sugar

½ c brown sugar

1 egg

1 tsp vanilla extract

1 C AP flour

2/3 C cocoa powder

½ tsp instant espresso powder

1 tsp baking powder

¼. Tsp kosher salt

2 tbsp milk

16-18, caramello pieces,, soft caramel candies or caramel M&Ms (a little over 1 bag)


  1. Cream butter and both sugars in a stand mixer with paddle attachment until mixed well. (You could also use a hand mixer in a large bowl).

  2. Add in the vanilla and the egg and combine until smooth

  3. In a separate bowl, whisk the AP flour, cocoa powder, espresso powder, baking powder and salt.

  4. With the mixer on low, slowly add the dry ingredients to the wet ingredients 1/3 at a time, until incorporated evenly

  5. Add in the milk if its too thick, but keep in mind you want it thick enough to hold up around the caramel M&Ms. Chill the dough for 1 hour.

  6. Line a baking sheet with parchment paper and preheat your oven to 350 degrees. Scoop out approximately 2 tbsp dough for each cookie and pat into a flat circle. Place a caramel candy in the center and roll the dough around it. Place on the cookie sheet.

  7. Bake for 9-11 minutes, enjoy as soon as you can while the caramel is warm and ooey!

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