I’m just going to say it—these cookies are the BEST! I am deeply in love with chocolate, and I can assure you these scrumptious cookies are every chocolate lover’s dream. In fact, these Dark Chocolate Caramel Cookies could probably turn a non-chocolate lover into a chocolate lover. Then again, that’s crazy talk. If you need talked into loving chocolate, we just can’t be friends. Just puttin’ that out there.
No, but really. Chocolate cookies don’t get any better than these babies right here. The cookie dough alone will rock your world. But the cookies themselves? Oh.My.Goodness.
Super rich, ooey gooey, dark chocolate chunk amazingness STUFFED with a milk chocolate, caramel-filled Rolo. YES! Chocolate cookie dough, dark chocolate chunks, and the milk chocolate Rolo—that my friends is a triple chocolate whammy jazzed to perfection with a melty caramel center.
Need I say more?
I’m pretty certain I ate enough cookie dough to equal 1 cookie (it’s that good!)…and I’ve already scarfed down a quarter of the cookies all.by.myself. Don’t judge. I’m not ashamed at allll. Without a doubt I’ll be eating several more tomorrow. Ha! My chocolate addiction is real y’all. As is stress, which made me do this just last week.
If you love chocolate, or even if you don’t (I’m totally judging you, by the way), go ahead and make a batch of these cookies. You will forever be a chocolate lover! I promise.
Life is GOOD! :)
- 1 stick (½ cup) unsalted butter—softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 cup flour
- ⅔ cup unsweetened cocoa powder
- 1 tsp. baking soda
- ⅛ tsp. salt
- 2 tbsp. milk (or half & half)
- 1 cup dark chocolate chunks (I chopped up a dark chocolate bar, 70% cocoa)
- 17 Rolos
- To the bowl of a KitchenAid Stand Mixer fitted with the paddle attachment, add the softened butter and beat on medium until light and fluffy, about 1 minute. Add both sugars and beat on medium again until incorporated, about 1-2 minutes. Scrape down the bowl as necessary.
- Add the egg and vanilla extract and mix on low until just combined.
- Add the flour, cocoa powder, baking soda, and salt to a separate bowl and whisk to incorporate. Add the flour mixture to the mixing bowl about a ½ cup at a time (I use a measuring cup). Mix on low after each addition until just combined. Scrape down the bowl.
- Add the milk and mix on low again.
- Add the chocolate chunks and mix on low until just incorporated. Transfer the mixing bowl to the refrigerator and let the dough chill for at least 2 hours (mine kept for a few days in an airtight container).
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Using a 1 tbsp. cookie scoop (or melon baller), scoop the dough onto 1 of the prepared baking sheets. You should have 34 dough balls. Return the cookie dough balls to the refrigerator (or freezer) for about 5 minutes.
- Take 1 dough ball and stuff a Rolo into the center. Top that dough ball with a second dough ball and roll it into one solid ball, ensuring the sides are sealed. Repeat until you’ve used all the dough balls—you’ll have 17 cookies. Make sure to work quickly, as the dough is very sticky. If the dough warms up too much and begins sticking to your hands, return the dough to the refrigerator again to chill for a few minutes.
- Bake for 13 minutes. Let cool on baking sheet for 5 minutes and then carefully transfer the cookies to a cooling rack. Store cookies in an airtight container.
Source: Slightly adapted from Sally’s Baking Addiction