Double Chocolate Caramel Stuffed Cookies

Products Used
1
149
48
By Shelly J
Prep Time:
20m
Bake/Cook Time:
9m - 11m
Yield:
36 cookies

Ultra chocolaty, soft and filled with a surprise gooey caramel filling, these Double Chocolate Caramel Stuffed Cookies are the ultimate treat. Best when served warm out of the oven.

Super achocolatadas, suaves y rellenas con un sorprendente relleno pegajoso de caramelo, Estas galletas con doble chocolate y rellenas de caramelo son el postre perfecto. Mejores cuando son servidas tibias recién salidas del horno.

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Ingredients

    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
    2. In bowl of a stand mixer fitted with a  paddle attachment, mix butter cubes until smooth, about 1 minute. Add in both sugars and continue mixing on medium speed for 2 more minutes until light and fluffy, scraping sides of bowl as necessary.
    3. Add in cocoa powder until evenly mixed.
    4. With mixer still on medium, add in eggs, vanilla, baking soda, and salt and mix for 1 minute until smooth, scraping sides of bowl to  incorporate everything. 
    5. Turn mixer to low and add in flour, mixing until just combined.
    6. Stir in chocolate chips.
    7. Flatten caramels using your fingers or a rolling pin.
    8. Scoop dough using a medium (2 tablespoon) cookie scoop and form a well in the middle of each cookie. Press a caramel into the indention and form dough around caramel, making sure no caramel is exposed. Place cookie dough onto prepared baking sheet.
    9. Bake for 9-11 minutes until edges are set.
    10. Allow cookies to cool for 3 minutes on the cookie sheet and transfer to a wire rack to cool completely.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

    Notes: For best results, use soft caramels, such as Werther’s Soft Caramels. You can use Kraft Caramels, but they are harder and once the cookies cool, the caramel will harden. You can microwave the cookie for 10 seconds to soften the caramel up again.

    Rate & Review
    or to post comments
    Sweetalk member
    May 01, 2022

    This recipe works very well with small peanut butter cups or peppermint patties, each of my kids has a favorite center, the mint ones area nice change for a Christmas cookie

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    Galletas con Doble Chocolate y Rellenas de Caramelo

    Products Used
    1
    149
    48
    Por Shelly J
    Tiempo de preparación:
    20m
    Tiempo de cocción / cocción:
    9m - 11m
    Rendimiento:
    36 galletas

    Super achocolatadas, suaves y rellenas con un sorprendente relleno pegajoso de caramelo, Estas galletas con doble chocolate y rellenas de caramelo son el postre perfecto. Mejores cuando son servidas tibias recién salidas del horno.

    Clasificación:
    Califíquelo usted mismo
    Blogger
    Member
    Products Used

    Ingredientes

    • 1 taza de mantequilla fría sin sal, en cubos
    • 1 taza de Imperial Sugar Azúcar Morena Clara
    • 1/2 taza de Imperial Sugar Azúcar Granulado Extra Fina
    • 1/2 taza de cacao en polvo
    • 2 huevos
    • 1 cucharadita de extracto de vainilla
    • 3/4 de cucharadita de bicarbonato de sodio
    • 3/4 cucharadita de sal kosher
    • 2 1/2 tazas de harina para todo uso *
    • 2 tazas de chispas de chocolate semidulce
    • 30 caramelos blandos de caramelo, sin envolver
    • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

    Direcciones

    1. Precaliente el horno a 350 F. Forre la bandeja con papel parafinado y ponga a un lado.
    2. En el envase de una batidora de pie con la pieza de paleta, mezcle los cubos de mantequilla hasta que estén suaves, alrededor de 1 minuto. Agregue ambas de las azúcares y continúe batiendo a velocidad media por 2 minutos más hasta que este ligera y esponjosa, raspando los lados del envase como sea necesario.
    3. Agregue el polvo de cacao hasta que este mezclado de manera uniforme.
    4. Con la batidora todavía a velocidad media, agregue los huevos, vainilla, bicarbonato de sodio y sal y mezcle por 1 minuto hasta que este suave, raspando los lados del envase para incorporar todo.
    5. Baje la velocidad de la batidora a baja y agregue la harina, mezclando hasta que este combinado.
    6. Agregue y bata las chispas de chocolate.
    7. Aplane los caramelos utilizando un rodillo de cocina o sus dedos.
    8. Saque la masa utilizando una cuchara de galletas mediana (2 cucharadas) y forme una hendidura en el medio de cada galleta. Presione un caramelo en la hendidura y forme la masa alrededor del caramelo, asegurándose que el caramelo no quede expuesto en ninguna parte. Coloque las galletas en la bandeja preparada anteriormente.
    9. Hornee de 9 a 11 minutos hasta que los bordes estén, listos.
    10. Deje que las galletas enfríen por 3 minutos en la bandeja y transfiera a un estante de alambre para dejar enfriar completamente.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

    Notes: For best results, use soft caramels, such as Werther’s Soft Caramels. You can use Kraft Caramels, but they are harder and once the cookies cool, the caramel will harden. You can microwave the cookie for 10 seconds to soften the caramel up again.

    Sweetalk member
    May 01, 2022

    This recipe works very well with small peanut butter cups or peppermint patties, each of my kids has a favorite center, the mint ones area nice change for a Christmas cookie

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