Ultimate chocolate caramel filled cookies
Equipment
- cookie sheets
- kitchen food scale
- medium sized cookie scoop
- food grade plastic cling wrap
- oven
- cooling rack
- freezer safe container
Ingredients
- 113 grams unsalted butter (1 stick)
- 113 grams light brown sugar approx. ½ cup
- 100 grams white sugar approx ½ cup
- 16 grams vanilla extract 1 tablespoon
- 1 teaspoon table salt 6 grams
- 1 ¾ teaspoons baking powder
- 1 teaspoon baking soda
- 2 eggs cold, straight from fridge
- 285 grams all purpose flour approx 2.25 cups
- 30 grams black cocoa approx ⅓ cup
Caramel Middle
- 18 pieces Bequet Classic Caramels, Frozen
Sugar sanding
- 200 g coarse confectioners sugar approx 1 cup
Instructions
Start by freezing caramels
- Unwrap caramels and place on a parchment lined baking sheet. Cover.
- Freeze until firm, around 3 hours.
Cookie Dough
- Combine butter, vanilla, brown sugar, white sugar, salt, baking powder, and baking soda in the bowl of a stand mixer with paddle attachement.
- Mix on low to moisten then increase to medium. Mix on medium speed for 8 minutes, scraping the bowl down after the first four.
- Reduce speed to low. Add eggs one at a time, letting each fully incorporate before adding the next. Return to medium speed for one minute.
- Reduce speed to low. Add in flour and cocoa all at once. Mix just until incorporated.
- Turn off mixer. Divide dough into 9 equal sized balls. This is around 115-120 grams per dough ball.
- Wrap each dough ball in food grade plastic wrap and refrigerate for a 12 hours.
Forming the cookies
- AFTER 12 OR MORE HOURS, heat oven to 350. Make SURE it is 350F before placing cookies inside of it.
- Working one at a time, unwrap a dough ball and divide it in half. Make an indent in the middle of the half and place two pieces of frozen caramel in it. Take the other half of the dough ball and wrap it around the caramel, making sure you do not see any of the caramel.
- Roll cookie dough ball in coarse sugar.
- Place on a parchment lined cookie sheet. Repeat until each cookie dough ball has a frozen caramel scoop inside. Cookie dough should remain cold and not warm up much before going into the oven.
- Bake the cookies in a 350F oven for 18 minutes, rotating your pan after 9 minutes.
- Remove from oven and allow to cool for 5 minutes on the cookie sheet before transferring to wire rack.
Storage
- Store cooled cookies in an airtight container for 3-4 days.
Tried this recipe?Let us know how it was!