Get ready to experience the ultimate cookie sensation that combines rich chocolate decadence with gooey caramel surprise! These Caramel Stuffed Chocolate Blossoms are not just cookies; they're a culinary adventure that will transform your ordinary dessert time into an extraordinary moment of pure bliss. Imagine biting into a soft, rich chocolate cookie and discovering a molten caramel center that oozes with sweet, golden goodness - this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 24 caramel candies
- 1/2 cup powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Unwrap caramel candies and cut each into halves or quarters, depending on their size.
- Scoop out tablespoon-sized balls of cookie dough and roll them between your palms to create smooth spheres.
- Press a piece of caramel into the center of each dough ball, then carefully seal the dough around the caramel, ensuring it's completely covered.
- Place cookie dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are set but the centers are still slightly soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes.
- Transfer cookies to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar using a fine-mesh sieve.
- Store cookies in an airtight container at room temperature for up to 5 days, with parchment paper between layers to prevent sticking.
Tips
- Make sure your butter is truly softened but not melted for the perfect cookie texture.
- Chill the dough for 30 minutes before shaping if it feels too sticky.
- When inserting caramel, completely seal the dough to prevent leaking during baking.
- Use high-quality caramel candies for the best flavor and melting consistency.
- Don't overbake - the cookies should look slightly underdone when you remove them from the oven.
- Let cookies cool completely before dusting with powdered sugar to prevent moisture absorption.
- For extra indulgence, use a premium cocoa powder to enhance the chocolate flavor.
Nutrition Facts
Calories: 232kcal
Carbohydrates: 43g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 48mg
