Ingredients
- 1¾ cups all-purpose flour (220g)
- ½ cup unsweetened cocoa powder (55g)
- 1 (3.4oz) box instant chocolate fudge pudding mix (unprepared)
- 2 tablespoons malt powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup salted butter (110g)
- ½ cup light brown sugar, packed (115g)
- ½ cup granulated sugar (110g)
- 1 large egg, room temperature
- 1½ teaspoons pure vanilla extract
- 3 ounces whole milk
- 16 Cadbury Caramello Miniatures or other chocolate caramel candies
- 1 cup mini chocolate chips, for topping
- Coarse sea salt, for topping
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, pudding mix, malt powder, salt, and baking soda. Set aside.
- In a large mixing bowl or stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar for 2 minutes.
- Add the egg and vanilla extract and beat until fully incorporated.
- Add the dry ingredients and milk in alternating additions (beginning and ending with the dry ingredients), mixing until a thick, soft dough forms—about 1–2 minutes.
- Divide the dough into 15 equal portions (about 2 oz each).
- Press your thumb into the center of each dough ball, insert a caramel candy into the well, and wrap the dough around to seal.
- Dip the tops of the dough balls into the mini chocolate chips, pressing lightly to adhere.
- Place cookies on the prepared baking sheets, spaced at least 2 inches apart. Press any loose chocolate chips gently into the tops.
- Sprinkle each cookie with coarse sea salt.
- Bake for 7–9 minutes, until the edges are set and the tops appear matte rather than glossy.
- Cool cookies on the baking sheet for 15 minutes before transferring to a wire rack. Repeat with the remaining dough.
Notes
- Use room temperature ingredients for best texture and even mixing.
- No dough chilling required, making this a quick dessert option.
- Caramel centers will be hot right after baking—let cool before eating.
- Store cookies in an airtight container at room temperature for up to 4 days.
- You can substitute the caramel candy with other filled chocolates for variety.
- Prep Time: 25 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 270
- Sugar: 22g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
