chocolate caramel cookies

Why bake regular cookies when you can make our double chocolate cookies with a gooey caramel centre? Quick to make, and gluten-free too! Next time: try our triple chocolate cookies with white choc chunks.

Caramel centre double chocolate cookies

salted butter

dark chocolate (at least 70%), roughly chopped

soft light brown sugar

caster sugar

eggs

vanilla bean paste

gluten-free flour

dark cocoa powder

½ tsp bicarbonate of soda

½ tsp baking powder

dark chocolate chips

Sea salt flakes

You’ll also need

trays

Electric hand mixer or stand mixer

Melt the butter and dark chocolate in a large heatproof bowl set over a pan of barely simmering water, stirring once or twice, until smooth. Remove from the heat and set aside to cool.

Put both sugars, the eggs and vanilla in a mixing bowl and beat with an electric hand mixer for 5 minutes or until creamy, pale and airy (or use a balloon whisk for 5-10 minutes). Add the cooled chocolate/butter mixture and beat for 30 seconds more to combine.

Sift the flour, cocoa, bicarb and baking powder into the batter and mix briefly to incorporate. Stir in the chocolate chips, then put the cookie dough in the fridge for 30 minutes to firm up.

Heat the oven to 160°C fan/gas 4. Divide the mixture into 16 equal portions, rolling into balls. Push a toffee into the centre of each, then fold the dough around to enclose. Arrange on the trays, at least 5cm apart, flattening each ball slightly. Chill the trays of cookies in the fridge for 10-20 minutes (see Make Ahead).

Bake the cookies for 13-15 minutes until just set. Sprinkle with salt flakes, then leave to cool for 15 minutes on the trays. Transfer to a wire rack to cool completely.

These homemade Star Crunch cookies capture the nostalgic flavor of the beloved treat using real, pronounceable ingredients. With gooey caramel, crispy rice cereal, and rich chocolate, they’re ready in under 30 minutes and ideal for quick wins, family bonding, and customizable fun.

Star Crunch: Irresistible Galactic Morsels That Spark Joy

unsalted butter

oz mini marshmallows

caramel sauce (store-bought works perfectly)

vanilla extract

crispy rice cereal

semi-sweet chocolate chips (for melting and drizzling)

milk chocolate chips (adds depth of flavor)

vegetable oil (for chocolate consistency)

sea salt (optional, enhances flavor)

Line a baking sheet with parchment paper or a silicone mat.

In a large pot over medium-low heat, melt the butter. Add marshmallows and stir until smooth and gooey.

Remove from heat and stir in caramel sauce and vanilla extract until fully combined.

Fold in crispy rice cereal until fully coated.

Let mixture cool slightly, then shape 2-tablespoon portions into flattened rounds using damp hands. Place on baking sheet.

Cool completely at room temperature for about 30 minutes.

Melt chocolate chips with vegetable oil in the microwave in 30-second intervals until smooth.

Spoon melted chocolate over cookies. Let chocolate drip slightly down the sides. Sprinkle with sea salt if desired.

Let set for 30 minutes at room temperature or 15 minutes in the refrigerator.

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Caramel centre double chocolate coo...

Star Crunch: Irresistible Galactic ...

Top 2 chocolate caramel cookies recipes from across the web

The most viewed chocolate caramel cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caramel centre double chocolate coo...

Star Crunch: Irresistible Galactic ...

The most viewed chocolate caramel cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine