There’s something magical about the combination of chocolate and caramel that brings back fond memories of my childhood. I remember the first time I tasted a caramel-filled chocolate cookie at a friend’s birthday party. The gooey center and the rich chocolate flavor left a lasting impression on me. Now, as an adult, I’ve taken that nostalgic treat and put my own twist on it, creating these Caramel-Filled Chocolate Sugar Cookies. They are not just cookies; they are a delightful journey back to those carefree days.
What Makes It Special
These cookies stand out for several reasons:
- Decadent Filling: The warm, gooey caramel center is a delightful surprise that elevates the classic chocolate cookie.
- Perfect Texture: The sugar cookie base is soft and chewy, providing a perfect contrast to the rich filling.
- Easy to Make: With simple ingredients and straightforward steps, you can whip these up in no time.
- Versatile Treat: Perfect for any occasion, whether it’s a cozy family gathering or a festive holiday party.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 10 minutes | Servings: 24 cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup caramel candies, unwrapped
- 1/4 cup heavy cream
Let’s Get Cooking
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
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In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
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In a small saucepan, combine the caramel candies and heavy cream over low heat, stirring until melted and smooth.
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Take a tablespoon of cookie dough, flatten it in your palm, and place about a teaspoon of the caramel mixture in the center. Fold the dough around the caramel and roll it into a ball.
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Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
My Pro Tips
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For an extra touch, sprinkle a little sea salt on top of the cookies right after they come out of the oven.
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If you want to make these cookies ahead of time, you can freeze the unbaked dough balls and bake them fresh when needed.
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Experiment with different fillings! Try using chocolate ganache or peanut butter for a fun twist.
Perfect Pairings
- A glass of cold milk
- Vanilla ice cream
- A warm cup of coffee or hot chocolate
- Fresh fruit salad for a refreshing contrast
FAQs
Q: Can I use store-bought caramel sauce instead of melting candies?
A: Yes, store-bought caramel sauce works well! Just make sure it’s thick enough to hold its shape inside the cookie.
The Heart of the Dish
These Caramel-Filled Chocolate Sugar Cookies are more than just a treat; they are a reminder of the joy that comes from baking and sharing with loved ones. Each bite is a little piece of happiness that brings back memories of laughter and warmth. I hope you enjoy making these cookies as much as I do!
Your Turn
I invite you to try this recipe and make it your own! Feel free to tweak the ingredients or add your favorite flavors. I would love to hear your thoughts and any creative variations you come up with. Happy baking!
Caramel-Filled Chocolate Sugar Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup caramel candies
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- In a small saucepan, combine the caramel candies and heavy cream over low heat, stirring until melted and smooth.
- Take a tablespoon of cookie dough, flatten it in your palm, and place about a teaspoon of the caramel mixture in the center. Fold the dough around the caramel and roll it into a ball.
- Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
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