These Caramel Stuffed Chocolate Cookies are insane! They’re incredibly gooey and soo delicious! I got a ton of requests on Instagram for the recipe after posting a video of the caramel oozing out of the dark chocolatey center, so here it is!!


-3/4 cup room temperature salted butter

-1/2 cup fine white sugar

-1/2 cup brown sugar

-1 egg

-1 tsp vanilla extract

-1 1/4 cups all purpose flour

-1/2 cup cocoa

-1 tsp baking soda

-2 rolls of Rolos

-Sea salt


  1. Preheat the oven to 175 C.
  2. In a large bowl, mix butter, white sugar, and brown sugar together well, until light and fluffy.
  3. Add egg and vanilla extract and mix until blended.
  4. In a separate bowl, sift in flour, cocoa, and baking soda. Give it a stir.
  5. Slowly add your dry ingredients to the wet ingredients in the large bowl, mixing as you go until fully blended.
  6. Line a cookie sheet with parchment paper and set aside.
  7. Make balls of cookie dough around 4 tbsp in size.
  8. Flatten the balls of dough, add 3-4 Rolos to the middle, then press dough around it and roll back into a ball shape.
  9. Place cookies on the lined cookie sheet. For an extra punch of flavor, sprinkle with sea salt.
  10. Bake for 11 minutes on 175 C, but be sure to keep an eye on them and use your own judgement because every oven is different.
  11. Remove cookies from the oven and allow to cool for 5 minutes (this is the hardest part but definitely necessary to let the dough set a bit).
  12. Get your camera ready to capture the gooey magic you’re about to enjoy!!


To get a perfectly shaped cookie, try to crush the 3-4 individual Rolos into one big ball before wrapping the cookie dough around them.

The sea salt can be a little much for some people so I’d recommend only adding it to half your batch so you can enjoy them both ways.

These decadent cookies are best enjoyed with a nice hot coffee or glass of cold milk.

If you made this recipe, I’d love to see your creation!

Tag me on Instagram at @meghflanagan and hashtag #EditEats


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