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Caramel-Filled Chocolate Cookies

Fudgy, chocolate cookies with crisp edges, filled with a simple homemade caramel sauce, and topped off with a little flaky sea salt. These cookies are THE BEST!
Course Cookies
Cuisine Dessert
Keyword Cookies
Prep Time 20 minutes
Cook Time 11 minutes
Dough Chilling 15 minutes
Total Time 31 minutes
Calories 283kcal
Author Stephanie Simmons

Ingredients

FOR THE CARAMEL

  • 1 cup brown sugar
  • 1 can (14 oz.) sweetened condensed milk
  • 1 stick butter

FOR THE COOKIES

  • 1 cup semi-sweet chocolate chips
  • 2 tbsp coconut oil
  • 1/2 cup coconut sugar
  • 3/4 cup almond flour
  • 1/4 cup cocoa powder
  • pinch of salt
  • 1/2 tsp baking soda
  • 2 eggs
  • 1/2 tsp vanilla

Instructions

  • Make the caramel: You may want to make this a few hours or up to a day ahead so it has adequate time to harden up. See recipe note below.  
    Add the butter and brown sugar to a medium saucepan over medium heat. Stir, until the butter is melted and mixture is puffy and bubbling (3-5 minutes). Whisk in the condensed milk and turn the heat to low. Simmer, stirring occasionally, until the caramel is thick and coats the back of your stirring spoon (5 more min). Turn off heat and pour the caramel into a glass container. Set in the fridge to cool and harden. 
  • Make the cookie dough: While the caramel cools, make the cookie dough. 
    Melt the chocolate chips and coconut oil in 30 second intervals in the microwave, stirring between each until melted and smooth. Set aside. In a medium mixing bowl, whisk together the coconut sugar, almond flour, cocoa powder, salt, and baking soda. The chocolate mixture should be cool now - add the eggs and vanilla and stir with a spatula until well combined. Add the chocolate/egg mixture to the bowl with the dry ingredients, and use an electric mixer or a whisk to combine all ingredients. 
    Pop the cookie dough (no need to cover it) in to the freezer for 15 minutes to chill. This is important so the cookies are firm enough to contain the caramel!
  • Assemble and Bake: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 
     Roll a generous heap of cookie dough (about 2 tbsp) into a ball. Flatten it out, and add a tablespoon scoop worth of the hard caramel into the middle. Fold up the edges of the cookie dough around the caramel center, pinching to seal the edges. Bake for 10-11 minutes. Let cool on the pan for a few minutes before eating. 
  • Serve + Store: Enjoy right away! Store leftovers in an airtight container. These cookies are best enjoyed the day of, so that the edges stay crisp and while the caramel is still nice and gooey from the oven. 

Notes

NOTE: The caramel portion of this recipe makes enough for either a double batch of these cookies (with a little left over that you can dip fruit in/use for coffee creamer) or a single batch of these cookies and a single batch of my Strawberry Caramel Crumble Bars. You can also make a half batch of the caramel and just use the remaining half can of sweetened condensed milk as coffee creamer!
NOTE: The caramel needs to be hard before you make the cookies, or it will just leak out everywhere. I recommend making the caramel a few hours or up to 1 day in advance. If your'e crunched for time, pop the caramel in the freezer (covered) while you make and chill the cookie dough. You can also make the cookie dough one day in advance - just keep it covered, in the fridge. 
NOTE: Nutrition info is for a single batch of these cookies, with half the caramel sauce used. 

Nutrition

Calories: 283kcal