Name: Chocolate Caramel Blossoms
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1/4 cup milk; 20-25 caramel candies, unwrapped; 2 tbsp heavy cream (for softening caramel); 1/4 cup granulated sugar (for rolling dough)

These Chocolate Caramel Blossoms are soft, chewy chocolate cookies with a luscious caramel center. The rich cocoa flavor pairs beautifully with the creamy caramel, creating a delicious treat that’s perfect for any occasion.

Ingredients

For the chocolate cookie dough:

1 1/2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 tsp vanilla extract

1/4 cup milk

For the caramel centers:

20-25 caramel candies, unwrapped

2 tbsp heavy cream (for softening caramel)

For rolling the dough:

1/4 cup granulated sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the caramel centers:

In a small saucepan over low heat, melt the caramel candies with the heavy cream, stirring constantly until smooth. Remove from heat and let the caramel cool for a few minutes. I usually form small caramel blobs or let it cool a bit for easier handling later.

Make the cookie dough:

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream the butter and granulated sugar until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract, mixing well. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Finally, add the milk and mix until the dough is smooth.

Form and bake the cookies:

Scoop tablespoon-sized portions of dough and roll them into balls. Then roll each dough ball in granulated sugar to coat lightly. Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, until the edges are set but the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes.

Add the caramel centers:

While the cookies are still warm, gently press a small spoonful of the cooled caramel mixture into the center of each cookie. Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack.

Servings and Timing

This recipe yields about 20-25 cookies. Preparation takes around 15 minutes, with baking and cooling time totaling about 20 minutes. Overall, I usually have these ready in under 40 minutes.

Variations

For an extra twist, I sometimes sprinkle a tiny pinch of sea salt on top of the caramel centers before they cool for a salted caramel flavor.

You can swap the caramel candies for chocolate truffles or peanut butter cups to create different centers.

If you want a more intense chocolate flavor, I add a bit of espresso powder to the dough.

For a festive touch, I roll the cookies in colored sugar instead of plain granulated sugar.

To make these gluten-free, I substitute the all-purpose flour with a gluten-free flour blend.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them for up to 3 months. To reheat, I gently warm them in the microwave for about 10 seconds to soften the caramel and refresh the cookie’s softness.

FAQs

How do I prevent the caramel from leaking out?

I make sure to press the caramel gently into the warm cookie centers without overfilling. If the caramel is too hot or runny, it can leak, so letting it cool a bit before adding helps keep it contained.

Can I use caramel sauce instead of caramel candies?

Yes, but caramel sauce tends to be runnier, so it might be harder to shape into centers. If using sauce, chill it until thicker before spooning it onto the cookies.

What if I don’t have heavy cream for the caramel?

You can substitute with whole milk or half-and-half, but the caramel may be less creamy and firm. Heavy cream gives the best texture.

Can these cookies be made ahead?

Absolutely! You can prepare the dough and caramel centers separately and assemble before baking, or bake the cookies and add caramel just before serving.

Are these cookies chewy or crispy?

I like them chewy with soft centers. Baking just until the edges are set and centers are still soft is key to that perfect chewy texture.

Conclusion

I’m always thrilled when I bake these Chocolate Caramel Blossoms because they never disappoint. The blend of rich chocolate and smooth caramel creates a cookie that feels both indulgent and comforting. Whether I’m sharing them with friends or enjoying a quiet moment with a cup of coffee, these cookies always hit the spot. I highly recommend trying this recipe whenever I want an easy, crowd-pleasing dessert.

Recipe: