caramel stuffed cookies

Ooey gooey&nbsp;Salted Caramel Stuffed Double Chocolate Cookies are super rich, chocolatey, and are the ultimate cookie dessert for sweet and salty treat lovers!&nbsp;

Salted Caramel Stuffed Double Chocolate Cookies

flour

cocoa powder

baking soda

salt

unsalted butter (softened)

brown sugar

sugar

egg (at room temperature)

vanilla extract

chocolate chips

Rolo candies (unwrapped)

coarse sea salt OR sea salt flakes

In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. In a large bowl beat&nbsp;together butter, brown sugar, and sugar until light and fluffy (2-3 minutes). Mix in egg and vanilla until blended.&nbsp;

Gradually mix in dry ingredients on low speed until just incorporated, don't over mix. Stir in the chocolate chips by hand. (I reserve 1/4 cup for adding at the end) Cover TIGHTLY and chill for 2 hours or overnight.&nbsp;

Preheat oven to 350 degrees and take the dough out of the fridge while the oven is preheating.&nbsp;

Roll 2-3 tablespoons of cookie dough into a ball. Break the ball in half and place one half on a baking sheet. Press a Rolo into the center of the cookie dough, top with remaining half of the cookie dough ball and press down on top of the Rolo to cover it completely. Press a few chocolate chips into the top. Repeat with remaining dough and Rolos, placing cookies about 3 inches apart on a baking sheet.&nbsp;&nbsp;

Bake for 10-12 minutes until the tops of the cookies are just set. Sprinkle immediately with sea salt to taste, then allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.&nbsp;

Serve at room temperature for chewy caramel OR for melty caramel, pop a cookie in the microwave for 8-10 seconds (this is for my microwave, you might need to test with yours to find how many seconds yields a melted caramel center). Store in airtight container.&nbsp;

These Caramel Cheesecake Cookies are the ultimate indulgent dessert—soft, buttery cookies filled with tangy cream cheese and drizzled (or stuffed) with gooey caramel. Perfect for holidays, gifting, or a cozy treat, they combine the best of two worlds: cheesecake and cookies. Every bite is a rich, chewy, and creamy dream!

Caramel Cheesecake Cookies Recipe

unsalted butter, softened

eggs

tsp vanilla extract

all-purpose flour

tsp baking soda

oz cream cheese (softened)

caramel sauce

sea salt flakes

In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Spoon 24 small dollops onto a parchment-lined tray and freeze for 15–20 minutes.

Make the Filling:

In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy. Beat in eggs and vanilla. Gradually mix in flour, baking soda, and salt.

Make the Dough:

Cover and refrigerate the dough for at least 30–45 minutes to firm up.

Chill the Dough:

Scoop dough, flatten each ball, and place a frozen cream cheese filling in the center. Wrap the dough around and seal well. Place on lined baking sheets.

Assemble the Cookies:

Bake: Preheat oven to 350°F (175°C). Bake for 10–12 minutes or until the edges are golden. Let cool on the tray for 5 minutes before transferring to a wire rack.

Bake:

Drizzle with caramel sauce or press a soft caramel into the center before baking for a gooey surprise. Sprinkle with sea salt if desired.

Add Caramel:

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