Soft, chewy chocolate cookies with a luscious caramel center, combining rich cocoa flavor with creamy caramel for a delicious treat.

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)

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In a small saucepan over low heat, melt the caramel candies with the heavy cream, stirring constantly until smooth. Remove from heat and let cool for a few minutes.
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
Cream butter and granulated sugar in a large bowl until light and fluffy, about 2-3 minutes.
Add egg and vanilla extract, mixing well.
Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
Add milk and mix until dough is smooth.
Scoop tablespoon-sized portions, roll into balls, then roll each in granulated sugar to coat lightly.
Place dough balls 2 inches apart on baking sheets and bake for 8-10 minutes until edges are set but centers remain soft.
Let cookies cool on baking sheet for 5 minutes.
While cookies are warm, gently press a small spoonful of cooled caramel mixture into the center of each cookie.
Allow cookies to cool completely on baking sheets before transferring to a wire rack.

For a salted caramel flavor, sprinkle a pinch of sea salt on caramel centers before cooling.

Swap caramel candies with chocolate truffles or peanut butter cups for varied centers.

Add espresso powder to dough for a more intense chocolate flavor.

Roll cookies in colored sugar for a festive look.

Use gluten-free flour blend to make the recipe gluten-free.

Store in airtight container at room temperature up to 4 days or freeze up to 3 months.

Reheat briefly in microwave to soften caramel and refresh softness.