Double Chocolate Caramel Stuffed Cookies Recipe
Double Chocolate Caramel Stuffed Cookies Recipe

Double Chocolate Caramel Stuffed Cookies

Prep: 10 mins
Super Easy
Serves: 16

Minimal input with a delicious output, sounds like our kind of recipe! We’d recommend always keeping some dough stashed in the freezer in case of cookie emergencies… 

Double Chocolate Caramel Stuffed Cookies Recipe
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Unsalted butter, softened


Caster sugar


Self-raising flour


Cocoa powder


White chocolate chips


For the filling:

Step 1 of 6

Preheat the oven to 200°C, (220°C for fan ovens), Gas Mark 6.

Step 2 of 6

Add the butter, sugar and caramel to a large bowl and beat with an electric hand whisk until pale.

Step 3 of 6

Sift in the flour and cocoa and then work into a soft dough with your hands. Mix in the chocolate chips.

Step 4 of 6

Roll the dough into 16 balls then press your thumb into the centre of each ball to make a deep dip. Put half a teaspoon of caramel into each hole and then reseal by pinching the dough back together carefully.

Step 5 of 6

Pop the cookie balls back into the fridge to chill for 30 minutes. This helps the cookies to retain their shape when cooking.

The longer you leave the cookie balls to chill, the better. You can make this recipe the day before and leave the dough to chill in the fridge for up to 24 hours before baking. Alternatively, you can freeze the cookie dough balls to bake at a later date. They’ll keep in the freezer for up to 6 months in a freezer safe container. 

Step 6 of 6

Place onto parchment lined baking trays, sealed side down and spaced well apart – you may need to cook them in batches. Bake for about 10-12 minutes or until golden brown at the edges, but still a little soft.  Leave to cool slightly on the tray before transferring to a cooling rack.  Once cooled, store in an airtight container for up to 3 days.

TIP: It’s super hard to leave the cookies on the tray for a few mins but they do need a little time to set before you can move them. 

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