Creamy caramel meets rich chocolate in a cookie that’s equal parts comfort and indulgence — welcome to Caramel Chocolate Cookies. These little rounds of joy bake up with tender, buttery dough and a gooey caramel center, finished with a glossy drizzle of melted chocolate. Fun fact: adding a touch of instant white chocolate latte powder to cookie dough is a trick pastry chefs use to layer creamy, café-style flavor without extra steps.
This recipe is special because it’s simple, quick to prepare, and loved by kids and grown-ups alike. If you’ve enjoyed our other cookie recipes, you’ll see a familiar, reliable method here that keeps things foolproof — for a similar flavor adventure, check out this brown-butter bourbon pecan cookie from the blog: brown butter bourbon pecan chocolate chunk cookies. Ready to make something that looks and tastes like it came from a bakery with half the effort? Let’s bake!
What is Caramel Chocolate Cookies?
What’s in a name? Caramel Chocolate Cookies are quite literally cookies filled with molten caramel and dressed with chocolate — but the name sounds fancy enough to impress dinner guests, right? Who decided to call them that? Maybe a midnight baker who combined leftover caramels and chocolate chips and proclaimed, “This is it!” Is it a cookie, a candy, or a tiny pocket of happiness? All three. There’s a playful truth behind the saying “the way to a man’s heart is through his stomach,” and these cookies are proof that a warm, sweet bite can win over anyone. Give them a try and see if they don’t become your go-to comfort bake.
Why You’ll Love This
- Gooey center and crisp edges: The contrast between a soft, buttery cookie and a molten caramel center is irresistible. Each bite gives you both texture and richness.
- Budget-friendly and satisfying: Making these at home saves money compared to store-bought specialty cookies, and you control portion sizes and ingredients.
- Flavor-packed with minimal fuss: The addition of white chocolate latte powder gives a subtle café twist, while the melted chocolate drizzle finishes the cookies with an elegant touch.
If you like the balance of sweet and slightly savory textures, these sit comfortably next to our caramel macchiato cookie lineup — try comparing flavors with this caramel macchiato cookie post to see which coffee-infused treat you love most: caramel macchiato cookies. Now grab your mixing bowl and let’s make some magic.
How to Make
Quick Overview
This recipe is straightforward: make a buttery dough flavored with instant latte powder, shape into balls, bake until lightly golden, press centers, then fill with a creamy caramel and top with melted chocolate. Prep and assembly are quick and satisfying — about 15 minutes active prep, 18 to 20 minutes baking, plus cooling time.
Ingredients
- 1 1/2 cups unsalted butter, room temperature
- 1 cup sugar
- 1 large egg, room temperature
- 3 1/4 cups all-purpose flour
- 4 teaspoons Starbucks VIA Instant Latte White Chocolate Mocha, dry powder
- 16 caramels, unwrapped
- 2 tablespoons heavy cream
- 1/2 cup chocolate chips
Directions
- Preheat oven to 350F.
- In a large bowl, use a mixer to beat the butter and sugar together until light and fluffy, about 2 to 3 minutes.
- Add the egg and continue to mix until all ingredients are thoroughly combined and smooth.
- In a small bowl, mix together the all-purpose flour and the Starbucks VIA instant latte powder until evenly distributed.
- Turn the mixer to low and add the flour mixture in two additions. Do not over mix. Stop as soon as the flour is combined and the dough comes together.
- Make dough into 1-inch balls using a cookie scoop or your hands and place on a baking sheet lined with parchment paper, leaving 3 to 4 inches between each cookie.
- Use the back of a teaspoon, or your thumb, to press down in the center of each ball to make an indentation about 1/4 inch deep.
- Bake until cookies are golden brown around the edges, about 18 to 20 minutes. Rotate the pan halfway if your oven runs hot or cools unevenly.
- When cookies come out of the oven, use the back of the teaspoon to gently press the centers down again to maintain the indentation as the cookie cools and settles.
- Let the cookies cool completely on a wire rack before filling so the caramel won’t sink into warm dough.
- Unwrap caramel candies and place them in a microwave-safe bowl. Add the 2 tablespoons of heavy cream and microwave in 15-second intervals, stirring between each, until melted and smooth.
- Once the cookies have cooled, spoon or pipe the caramel into each indentation, filling to just below the rim.
- Let caramel cool and set for a few minutes, and then place the 1/2 cup chocolate chips in a microwaveable dish and microwave in 15-second intervals until completely melted, stirring between intervals. Drizzle the top of the cookies with melted chocolate.
- Once the chocolate has hardened, serve and enjoy!
What to Serve With
- A tall glass of cold milk or vanilla almond milk for a classic pairing.
- Espresso or a milky latte to echo the white chocolate mocha notes in the dough.
- Fresh fruit like sliced apples or berries to cut through the sweetness.
- A scoop of vanilla ice cream for an over-the-top dessert plate.
Top Tips for Perfecting
- Use room-temperature butter and egg: This helps ingredients cream properly for a tender cookie.
- Don’t overmix after adding flour: Overmixing activates gluten and leads to tough cookies; stop as soon as flour disappears.
- Keep caramels nearby: Work quickly when filling warm cookies if you want extra goo — but don’t fill while cookies are too hot or caramel will sink.
- Swap-ins: If you don’t have Starbucks VIA, any white chocolate instant latte powder or a blend of dry white hot chocolate mix and instant coffee works.
- Chocolate drizzle tip: For a neater drizzle, transfer melted chocolate to a small zip-top bag, snip a tiny corner, and squeeze in thin lines.
- Avoid overcrowding the baking sheet: Give cookies space to spread and brown evenly.
Storing and Reheating Tips
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Refrigeration: If your kitchen is warm, store in the fridge for up to 7 days. Bring to room temp before serving for the best texture.
- Freezing: Freeze baked and cooled cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature, then refresh with a 10-second microwave burst if you like the caramel softer.
- Reheating: For a warm, gooey center, microwave a cookie for 6 to 10 seconds on a microwave-safe plate. Avoid over-microwaving to prevent the chocolate from overheating.
FAQs
Can I use store-bought caramel sauce instead of unwrapping caramels?
Yes. Use about 3/4 to 1 cup of thick caramel sauce and pipe or spoon it into the centers. If it’s too runny, chill briefly before filling.
What if I don’t have Starbucks VIA White Chocolate Mocha?
Substitute with any white chocolate instant drink mix or a blend of 2 teaspoons white hot chocolate mix plus 2 teaspoons instant coffee for a similar flavor.
Can I make the dough ahead of time?
Yes. Refrigerate the shaped dough balls for up to 24 hours before baking. You may need to add 1-2 extra minutes to the bake time.
How do I prevent the caramels from sinking into the cookie?
Allow the cookies to cool completely before adding caramel; if cookies are warm, caramel will melt into the dough.
Are these cookies freezer-friendly after filling?
Filled cookies can be frozen, but the texture of caramel may change slightly. Freeze before drizzling chocolate for best results, then warm and drizzle later.
Conclusion
These Caramel Chocolate Cookies are an easy, family-friendly treat that delivers bakery-style flavor with simple ingredients and steps. They’re ideal for neighborhood bake sales, cozy afternoons, or a special homemade gift. If you love chewy, caramel-filled cookies, you might also enjoy exploring similar recipes — for a different chewy caramel chocolate take, try this excellent Chewy Salted Caramel Chocolate Chip Cookies recipe for more inspiration: The Best Chewy Salted Caramel Chocolate Chip Cookies. Try the recipe, share a batch, and enjoy the smiles that follow.
Caramel Chocolate Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Microwave
- Parchment Paper
Ingredients
Ingredients
- 1.5 cups Unsalted Butter Room temperature
- 1 cup Sugar
- 1 large Egg Room temperature
- 3.25 cups All-Purpose Flour
- 4 teaspoons Starbucks VIA Instant Latte White Chocolate Mocha Dry powder
- 16 pieces Caramels Unwrapped
- 2 tablespoons Heavy Cream
- 0.5 cup Chocolate Chips
Instructions
- Preheat oven to 350F.
- In a large bowl, use a mixer to beat the butter and sugar together until light and fluffy, about 2 to 3 minutes.
- Add the egg and continue to mix until all ingredients are thoroughly combined and smooth.
- In a small bowl, mix together the all-purpose flour and the Starbucks VIA instant latte powder until evenly distributed.
- Turn the mixer to low and add the flour mixture in two additions. Do not over mix. Stop as soon as the flour is combined and the dough comes together.
- Make dough into 1-inch balls using a cookie scoop or your hands and place on a baking sheet lined with parchment paper, leaving 3 to 4 inches between each cookie.
- Use the back of a teaspoon, or your thumb, to press down in the center of each ball to make an indentation about 1/4 inch deep.
- Bake until cookies are golden brown around the edges, about 18 to 20 minutes. Rotate the pan halfway if your oven runs hot or cools unevenly.
- When cookies come out of the oven, use the back of the teaspoon to gently press the centers down again to maintain the indentation as the cookie cools and settles.
- Let the cookies cool completely on a wire rack before filling so the caramel won’t sink into warm dough.
- Unwrap caramel candies and place them in a microwave-safe bowl. Add the 2 tablespoons of heavy cream and microwave in 15-second intervals, stirring between each, until melted and smooth.
- Once the cookies have cooled, spoon or pipe the caramel into each indentation, filling to just below the rim.
- Let caramel cool and set for a few minutes, and then place the 1/2 cup chocolate chips in a microwaveable dish and microwave in 15-second intervals until completely melted, stirring between intervals. Drizzle the top of the cookies with melted chocolate.
- Once the chocolate has hardened, serve and enjoy!
