I recently traveled to Denver, CO for a rotation in medical school and while I was there I visited Hammond’s Candies. There is a free tour where you can see them actually making the candies during business hours. Their most popular item are their hard candies, but they also make chocolates and caramels. I purchased a bag of “oops” caramel that has little bits of marshmallows dispersed inside. It is caramel used to make Mitchel Sweets (caramel covered marshmallows).
Inspired by the large amount of caramel, I decided to try my hand at baking a cookie with a gooey caramel center. I based the chocolate chocolate chip cookie recipe on one from Sally’s Baking Addiction and added the caramel in the center. These cookies are extremely chocolatey, soft, chewy, and filled with a wonderful caramel surprise! If you do not have access to Hammond’s oops vanilla caramel, any other caramel candy should work just fine.
Even if you do not have caramels, this cookie would taste great all on its own.
Bon appetite and Happy Baking!
Double Chocolate Caramel Surprise Cookies
adapted from Sally’s Baking Addiction
yield 30 cookies
- 1 cup + 1 Tablespoon all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces semi-sweet chocolate chips
- 2 large eggs
- 1 teaspoon vanilla extract
- 5 Tablespoons unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup sugar
- 1 cup semi-sweet chocolate chips
- caramel candies (Kraft individual caramels would work great here!, Hammond’s will be selling their oops candy online soon!)
Preheat the oven to 350 degrees F.
Melt the chocolate in the microwave for 1 minute. Stir the chocolate chips. Continue to melt and then stir the chocolate 30 seconds at a time until the chocolate is melted and smooth. In a medium mixing bowl, beat the butter until it is smooth and creamy. Beat in the sugar. In a separate small bowl, whisk together the eggs and vanilla. Mix in the egg/vanilla mixture. Add the chocolate in a steady stream and beat until combined. Mix in the baking powder and salt. Then mix in the flour and cocoa powder.
Scoop 1 Tbsp dough for each cookie. Next lightly press in a piece of caramel into the cookie dough. Top each of the cookies with another 1 Tbsp of dough and roll the dough in your hands until the edges are sealed and you can no longer see any caramel.
Bake for 10 minutes and remove from the oven. The cookie center will appear soft, but take them out now so that the cookies will be soft after they cool. Let the cookies cool on the baking sheet for 5 minutes and then place them on a wire rack to cool.