Caramel Stuffed Chocolate Cookies

"A cookie is already delicious right? But then, you add a peanut caramel soft centre that takes it to a WHOLE NEW LEVEL!"
-- @elfoodielife
Jump to Section
  • Recipe Card
Prep time 10mins
Cook time 40mins
Serves or Makes: 8 Large Cookies

Recipe Card

For the Cookies


  • 7 tablespoons unsalted butter
  • 2/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 1/4 cups self-raising flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • Flaked salt

For the Caramel


  • 1 1/4 cups condensed milk
  • 3/4 cup unsalted butter
  • 3 tablespoons golden syrup
  • 2 tablespoons plus 2 teaspoons castor sugar
  • 2 1/2 tablespoons brown sugar


  • Step 1

    To make the caramel: add all ingredients to a saucepan over medium heat. Stir frequently for 10 minutes, or until the mixture thickens and coats the back of a spoon. Remove from the heat and let cool slightly.

  • Step 2

    Once slightly cooled, place heaping teaspoonfuls of caramel onto a baking sheet, until there are 8 mounds of caramel. Freeze to cool and harden slightly.

  • Step 3

    To make the cookies: Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.

  • Step 4

    Beat the butter and sugar together in a stand mixer. Once creamy, add the egg and slowly mix. Then pour in the vanilla and mix until incorporated.

  • Step 5

    Combine dry ingredients in a separate bowl. Sift half the flour mixture into the butter mixture and beat to combine. Once just mixed, beat in the remaining flour mixture until just combined.

  • Step 6

    Scoop about 1 tablespoon cookie dough onto prepared baking sheet. Leave about 3 inches between the cookies to allow for spreading. Put one of the frozen mounds of caramel into the center of each cookie, pushing down slightly. Cover the caramel with about 1 teaspoon more cookie dough, making sure it is completely covered. Sprinkle with flaky salt. Bake for 10-12 minutes.

More from @elfoodielife