Ooey-gooey caramel-filled chocolate sugar cookies will knock your socks off! Crispy on the outside, gooey on the inside.
Where do I start with these cookies... Because trying to find one word that would described them would be absolutely pointless. They look amazing, I am sure you'll agree. But I wish I could poof a plateful of them right onto your tables right now. Because if you think they look tempting, just wait until you take a bite!
It's like the world stops and you are suddenly on a long slide made out of chocolate, landing in a huge pool of gooey caramel.
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These cookies have a sugar-coated crispy shell and warm and gooey center that melts in your mouth. You want to take a big bite to get to the caramel filling because these babies are huge! My cookies are usually ¾ of the size of these. I could fit only 6 on my baking sheet. They will leave you speechless the moment you take them out of the oven. Chocolatey gorgeousnsess!! (yes, there is such a thing)
They are ridiculously easy to make! They are stuffed with Rolo candies (high five to all Rolos fans!!!) which adds even more chocolate to the center and makes the caramel melt into ooey gooey deliciousness! It will make you weak in your knees!
Caramel filled chocolate sugar cookies
Ingredients
- 1.25 cup all-purpose flour
- 6 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1 large egg
- 15 to 18 Rolos candies unwrapped
- 2 tablespoon granulated sugar for rolling
Instructions
- Place butter in large mixing bowl. Beat with an electric mixer for 20 seconds. Add both sugars, egg and vanilla and mix well until everything is blended well.
- In another mixing bowl, sift together the dry ingredients (flour, cocoa and baking soda). Add to the wet ingredients in three additions. Mix until all of the dry ingredients are incorporated.
- Cover the bowl and refrigerate the dough for 30 minutes.
- Preheat the oven to 375 degrees F.
- Line a cookie sheet with a parchment paper or s silicone baking mat. Set aside.
- Place the 2 tablespoons of sugar in a small bowl.
- Scoop the cookie dough with a standard size ice cream scoop, leveling on the side of the bowl.
- Roll the dough in your hands into a ball. Place a Rolo candie top side down into the dough ball, push down and cover with the dough on the sides. Roll again in your hands to make a ball.
- Roll in sugar, place on prepared baking sheet.
- Repeat with the rest of the dough, placing 6 balls of dough on a sheet at a time.
- Bake for 7 to 9 minutes (8 minutes was the magic time for me). Cool on the sheet for 2 minutes, gently transfer onto a cooling rack.
Nutrition
Nothing more to say. Well, maybe one thing: MAKE THESE ASAP!
Margo Sweet says
Oh Man!!! I think I will follow your advise and do them ASAP 🙂 They look incredible!!!!
Jocelyn says
Good gravy, these look so decadent and amazing!! I could eat more of these than I'd like to admit!! 😉
Kim (Feed Me, Seymour) says
Oh wow... Do these look amazing. I am adding them to my Christmas cookie list immediately!
Rokevena says
I've just finished making the dough. Is to supposed to be wet looking? Or have I done somehing wrong?
CrunchyCreamySw says
The dough will be sticky but should not be wet. Try refrigerating the dough to make it easier to handle. Hope this helps! Thanks, Rokevena!
Curry and Comfort says
Talk about love at first bite. Love these cookies. 🙂
Georgia says
Holy moly do these look amazing! That caramel oozing out of the cookie... oh lordy, help me! Great recipe, Anna.
CrunchyCreamySw says
They do that to ya 🙂 Thank you, Georgia!
Nancy says
Anna, I'm getting weak in the knees just looking at your gorgeous photos! And can this chocolate slide/caramel pool be a real thing? That would be the best.slide.ever. I can't get over how ooey, gooey and molten these cookies look inside. Heavenly!
CrunchyCreamySw says
It totally should be a real thing! Thank you, Nancy!