Chocolate and caramel – a tale as old as time. This classic pairing just got a fun & funky upgrade – you’ll adore chocolate caramel cookies!

A chocolate caramel cookie cut in half and stacked on top of each other. Caramel is oozing out of the center.

Chocolate Caramel Cookies Recipe

I have long been obsessed with the flavor pairing of caramel and chocolate (a feeling that I know is not exclusive haha). And one day, while I was snacking on Dove chocolate caramel candies, I felt in my bones that I *had* to put them into a cookie. Thus, this chocolate caramel cookie recipe was born.

My caramel chocolate cookies feature a chewy, pillowy soft chocolate base cookie that is stuffed with ooey-gooey caramel and melty chocolate. In short, it’s incredible. If you (or someone you know) is also addicted to this classic combo, you’re going to be floored by how instantly you fall in love with these caramel chocolate cookies.

A stack of chocolate caramel cookies. The top cookie is cut in half with the caramel exposed.

Ingredients in Caramel Chocolate Cookies

Salted butter, softened – You will find that I always use salted butter! You can sub for unsalted, just add an extra pinch of salt to the dough.
Brown sugar – This helps enhance the flavor and makes these cookies chewy.
Granulated sugar
Eggs
vanilla extract – Yes, there is quite a bit of vanilla in these cookies (no, it’s not a typo!). This helps enhance that yummy chocolate flavor.
All-purpose flour
Dutch processed cocoa powder – I like to use dutch processed cocoa powder, but you can use unsweetened cocoa powder, too.
Cornstarch – Keeps the cookies soft for daysss.
baking soda
salt
Dove milk chocolate caramel candies – I love the Dove caramel candies but Rolo’s would work well, too!

Chocolate cookie dough with a caramel candy pressed into the middle.

How to Make Chocolate Caramel Cookies

Preheat the oven to 350° F and line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
Using a stand mixer or an electric hand mixer, cream together the salted butter, brown sugar and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
Scrape the sides and add the eggs and vanilla. Mix until well combined.
Add the flour, cocoa powder, cornstarch, baking soda and salt. Mix until a soft dough forms.
Portion out your dough using a #40 scoop into equal balls of 1 1/2 tbsp of dough.
Flatten the dough in your hand, place an unwrapped milk chocolate caramel candy in the center and then wrap the dough around the candy.
Repeat with remaining dough.
Bake at 350° F for 7-9 minutes, or until the cookie no longer looks wet and glossy on top and the cookie has spread some.
Allow the cookies to cool on the pan. Store in an airtight container for up to 4 days.

A chocolate caramel cookie cut in half and stacked back to back with the caramel oozing out. Other in-tact cookies are spread on the counter along with a dove caramel candy.

How should I store chocolate caramel cookies?

Once cooled, store your cookies in an airtight container on the counter for 4 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!

How do I prevent the caramel candy from melting too much while baking?

This is why we use a chocolate candy, the chocolate will keep the caramel where it should be without melting out!

Can I use a different candy other than Dove caramels?

You absolutely can! Rolo’s or Mini Ghiradelli squares would work well here, too. You can also go a little crazy and try different flavors of chocolate candies – it just won’t be a caramel cookie then ;).

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