Chocolate Caramel Stuffed Cookies

These Chocolate Caramel Stuffed Cookies are the ultimate indulgence—rich, fudgy, and filled with gooey caramel. Made with a chocolate pudding-based dough and no chilling required, they come together in under an hour and bake up into soft, bakery-style cookies with melty centers. Topped with mini chocolate chips and a sprinkle of sea salt, these treats are perfect for satisfying any sweet craving.

Why You’ll Love This Recipe

These cookies are a chocolate lover’s dream. The soft and rich cookie dough is infused with chocolate fudge pudding and malt powder, giving it a deep, decadent flavor. Each cookie hides a surprise caramel center from Cadbury Caramello candies, creating a delightful contrast in texture. There’s no need to chill the dough, which means you can enjoy warm, gooey cookies faster. Plus, they look and taste like they came straight from a gourmet bakery.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1¾ cups all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 (3.4 oz) box instant chocolate fudge pudding mix (unprepared)

• 2 tablespoons malt powder

• ½ teaspoon salt

• ¼ teaspoon baking soda

• ½ cup salted butter

• ½ cup light brown sugar, packed

• ½ cup granulated sugar

• 1 large egg, room temperature

• 1½ teaspoons pure vanilla extract

• 3 ounces whole milk

• 16 Cadbury Caramello Miniatures or similar chocolate caramel candies

• 1 cup mini chocolate chips (for topping)

• Coarse sea salt (for topping)

Directions

1. Preheat oven to 350°F and line two baking sheets with parchment paper. Set aside.

2. In a medium bowl, whisk together the flour, cocoa powder, pudding mix, malt powder, salt, and baking soda.

3. In a large bowl or stand mixer, cream the butter, brown sugar, and granulated sugar for about 2 minutes until light and fluffy.

4. Add the egg and vanilla extract to the butter mixture and beat until well combined.

5. Alternate adding the dry ingredients and milk to the wet ingredients in three parts, starting and ending with the dry. Mix until the dough is thick, soft, and slightly greasy but not sticky.

6. Divide the dough into 15 equal portions (about 2 oz. each).

7. Press your thumb into the center of each dough ball, place a chocolate caramel candy inside, and fold the dough around to seal completely.

8. Dip the top of each ball into the mini chocolate chips and press gently to secure them.

9. Place the dough balls on the prepared baking sheets, at least 2 inches apart.

10. Sprinkle each cookie with a pinch of coarse sea salt.

11. Bake for 7–9 minutes, or until the edges are just set and the tops lose their gloss.

12. Let cookies cool on the baking sheet for 15 minutes before carefully transferring to a wire rack to cool completely. Repeat with the remaining dough.

Servings and timing

Yield: 15 cookies
Prep Time: 25 minutes
Cook Time: 9 minutes
Cooling Time: 15 minutes
Total Time: 49 minutes

Variations

• Different fillings: Swap Caramello candies with Rolos, soft caramels, or peanut butter cups.

• Extra chocolate: Stir mini chocolate chips directly into the dough for even more chocolate flavor.

• Add nuts: Fold in chopped pecans or walnuts for added texture.

• Flavor twist: Use dark chocolate pudding mix and a pinch of espresso powder for a mocha version.

• Holiday touch: Add crushed peppermint candies to the topping for a festive variation.

Storage/Reheating

Storage: Keep cookies in an airtight container at room temperature for up to 4 days.
Freezing: Store unbaked dough balls (with caramel inside) in the freezer for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
Reheating: Warm in the microwave for about 10 seconds to re-soften the caramel center.

FAQs

Can I use a different type of caramel candy?

Yes, you can use Rolos, soft caramel squares, or any chocolate-covered caramel candy that fits inside the dough ball.

Do I have to use instant pudding mix?

Yes, the pudding mix is key to the soft, fudgy texture of the cookies. Be sure it’s the instant kind and not cooked pudding.

Can I skip the malt powder?

You can omit it if needed, but it adds a subtle richness and bakery-style flavor that enhances the cookies.

How do I prevent the caramel from leaking out?

Make sure the caramel is fully sealed inside the dough. Pinch the dough edges tightly to enclose the candy completely.

Can I use unsalted butter instead of salted?

Yes, but add an extra ¼ teaspoon of salt to the dough to balance the flavors.

What if I don’t have mini chocolate chips?

Regular chocolate chips can be used, though the cookies may have a chunkier appearance.

Why do the cookies need to cool on the pan?

They’re very soft right after baking and will firm up as they cool. Moving them too early can cause them to break.

Can I make these cookies ahead of time?

Yes, you can prepare the dough balls in advance and refrigerate them for up to 24 hours before baking.

Do I need a stand mixer?

A hand mixer or even mixing by hand with a sturdy spoon works too, though a stand mixer makes the process easier.

Can I make smaller cookies?

Yes, just adjust the amount of dough and candy used, and reduce the baking time by 1–2 minutes.

Conclusion

Chocolate Caramel Stuffed Cookies are everything you want in a dessert—rich, chewy, and irresistibly gooey in the center. With their deep chocolate flavor and surprise caramel filling, they’re a crowd-pleasing treat that’s easy enough for a casual baking day but indulgent enough to serve on special occasions. Skip the bakery and enjoy these gourmet cookies fresh from your own oven.

Print