Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup (125g) all-purpose flour (spooned & leveled)

2/3 cup (55g) unsweetened cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

2 Tablespoons (30ml) milk

1 and 1/2 cups (270g) semi-sweet or dark chocolate chips

18 chocolate-coated caramels, such as Rolos (or use regular caramels)

Flaky sea salt or coarse sea salt, for sprinkling

Instructions

Step 1: In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until fluffy and light in color, about 3 minutes. Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.

Step 2: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixer on low speed, slowly add the dry ingredients to the wet. Beat on low until just combined, then increase to medium-high speed and beat in the milk followed by the chocolate chips. The dough will be sticky. Cover tightly and chill in the refrigerator for at least 3 hours or up to 3 days.

Step 3: When ready to bake, remove the dough from the fridge and let it sit at room temperature for 10 minutes. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.

Step 4: Scoop 2 tablespoons (40g) of dough, divide it in half, and roll each half into a ball. Make a thumb indent in one ball, place a caramel candy inside, then top with the second ball and seal the edges to enclose the caramel. Repeat with remaining dough and caramels, wiping your hands as needed to manage the sticky dough.

Step 5: Place the filled dough balls 2–3 inches apart on the prepared baking sheets. Lightly sprinkle each cookie with flaky sea salt.

Step 6: Bake for 12–13 minutes, until edges appear set but centers look soft. If the cookies aren’t spreading by 9 minutes, carefully remove the tray and gently bang it 2–3 times on the counter, then return to the oven to finish baking.

Step 7: Let the cookies cool on the baking sheet for 5 minutes. You may optionally press a few extra chocolate chips onto the tops for appearance. Transfer to a cooling rack to cool completely; the cookies will deflate slightly as they cool.

Tips & Variations

Chilling the dough overnight deepens the flavor and makes it easier to handle.

For a different twist, try using regular caramel squares instead of chocolate-coated caramels.

If you prefer a less sticky dough, add a tablespoon more flour, but be careful not to dry it out.

Use dark chocolate chips for a richer chocolate taste, or mix semi-sweet and milk chocolate chips for variety.

FAQs

Can I skip chilling the dough?

Chilling is essential for these sticky cookies; it firms up the dough, making it easier to shape and preventing excessive spreading during baking.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum for best texture.