These cookies are massive. Four-inches-wide massive. They’re also made with Hershey’s Special Dark cocoa powder and stuffed with Milky Way Simply Caramel candy bars. Yep, that’s right: dark chocolate cookies stuffed with caramel candy. Genius, right?
I found the recipe at Life, Love, and Sugar while scrolling through Pinterest for Halloween cookie ideas. While I omitted the sprinkle of sea salt on the top because I didn’t have any sea salt, if I make these again I’ll definitely add it. They smelled amazing in the oven, and they’re now packed safely in a box on their way to my nephew Roman in North Carolina. Next time, I think I’ll cut the candy bars into quarters, rather than just halves, and make smaller versions. I actually made two batches, as the ingredients below yielded 10 cookies for me. I also chilled my Milk Way bars prior to stuffing them inside the cookies, but I’m not sure this was necessary. When I cut one of the cookies in half, the caramel definitely didn’t ooze out the way it appeared to in the original baker’s blog post, but I’m sure they’ll taste great anyway.
- 1 1/4 cups all purpose flour
- 1/2 cup Hershey’s Special Dark cocoa powder
- 1 tsp baking soda
- 12 tablespoons butter, softened*
- 1/2 cup brown sugar, lightly packed
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 5 Milky Way Simply Caramel fun-sized candy bars, cut in half
*The original recipe recommended salted butter for this, but I just used regular unsalted. I suspect this may alter the flavor of the cookies, so fingers crossed that mine turned out okay.
Preheat oven to 350 degrees. In a medium bowl, combine flour, cocoa powder, and baking soda; set aside.
In a mixer fitted with the paddle attachment, cream the butter and sugar until very light and fluffy, about 3-4 minutes. Add egg and vanilla extract and beat well, then add the flour mixture all at once. Beat on low, then medium speed, until combined.
Scoop generous, 2-tablespoon-sized scoops of dough and roll into a ball. Break the ball in half and stuff with half a Milky Way; press back together and roll again to seal the candy bar inside. Place on baking sheets several inches apart; cookies will spread as they bake.
Bake for 10-12 minutes; the centers will look puffy, but the edges will be just set. Remove from oven and cool on baking sheet for about 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container at room temperature.
Makes 10 four-inch cookies.
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