Salted Caramel Stuffed Dark Chocolate Cookies

18 servings
28 min

These Salted Caramel Stuffed Dark Chocolate Cookies are also known as Better Than Sex cookies. Need I say more?

Just look at these! They're huge and stuffed with ooey gooey melty caramel all wrapped up in decadent dark chocolate and topped with just the right amount of flaky sea salt. You can go no wrong with these cookies!

Caramel Stuffed Cookies

Homemade cookies are really good, am I right? Well, stuffing homemade cookies with caramel makes them 10 times better! And, some might say, better than sex (wink, wink!).

Luckily stuffing these cookies with caramel is super easy to do with Rolos. If you've never had a Rolo before, they're milk chocolate candies with melty caramel in the middle.

When the cookies bake, the caramel in the middle gets even more gooey and drippy than straight out of a room temperature Rolo, making them perfect for cracking in half and pulling apart slowly to get the full effect, like in the picture below.

Salted Caramel Stuffed Dark Chocolate Cookies
Recipe details
  • 18  servings
  • Prep time: 15 Minutes Cook time: 13 Minutes Total time: 28 min
Show Nutrition Info
Hide Nutrition Info

  • 1/2 cup unsalted butter cold and cut into cubes
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup + 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoons whole milk
  • 1 1/2 cups dark chocolate chips
  • 18 chocolate coated caramel candies such as Rolos, unwrapped
  • flaky sea salt optional, for sprinkling

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside. In the bowl of a stand mixer, cream together the butter, granulated and brown sugars on medium speed until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed. In a separate medium sized bowl, sift the flour, cocoa powder, baking soda, and salt together. With the mixer on low, slowly add to the wet ingredients. Stir in the milk, then fold in the dark chocolate chips. The dough will be thick and very sticky.
Roll dough into approximately 36 - 1 tablespoon-sized balls. Place a caramel into half of the balls of dough. Top each caramel with another ball of dough and seal down the sides so that the caramel is securely stuffed inside. Very lightly sprinkle each with sea salt.
Bake for 12-13 minutes. Cookies will appear underbaked and very soft. Allow to cool on the cookie sheet for 5-10 minutes before transferring to a wire rack to cool completely.
  • Cookies stay fresh and soft in an airtight container up to 7 days
  • Baked cookies can be frozen up to 3 months
Kim |
Want more details about this and other recipes? Check out more here!