(from Sally Baking Addiction)

1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup packed light or dark brown sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
1 cup all-purpose flour (spoon & leveled)
2/3 cup unsweetened cocoa powder
1 tsp baking soda
1/8 tsp salt
2 Tbsp milk
1 1/2 cups Nestle Toll House Dark Chocolate Morsels (or any dark chocolate or bittersweet chips)
16-17 chocolate coated caramels, such as Rolos (or Trader Joe's chocolate covered caramels cut in pieces)
coarse sea salt


Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.

In a separate medium size bowl, sift the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients.

Stir in the milk, then fold in the dark chocolate morsels. The dough will be thick and very sticky. Chill for at least 1-2 hours.

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.

Take 2 Tbsp of chilled dough, split in half, and roll each into a ball with your hands. Stick a caramel into 1 ball of dough. Top the caramel with the other ball of dough and seal down the sides so that the caramel is securely stuffed inside.

[NOTE: Dough will be sticky, I also use a scoop and form ball in my hand, press in the middle, add the caramel piece and then pinch and form dough around the caramel to ensure it is completely sealed adding extra dough if needed. I do this instead of making two balls of dough as described above.]

Repeat with the rest of the dough and 18 caramel candies. Sprinkle each with sea salt before putting into the oven.

Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

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