Caramel Filled Chocolate Cookies

Caramel Filled Chocolate Cookies

Lisa 0

"Chocolate cookie dough is wrapped around caramel filled chocolate candies. We have these at Christmas time each year. They are delicious! Hope you enjoy them too."

Ingredients 3 h {{adjustedServings}} servings 253 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
  4. Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.
Tips & Tricks
No Cholesterol Chocolate Chip Cookies

These amazing cookies are good for the heart AND for the taste buds.

Chewy Chocolate Chip Oatmeal Cookies

See how to make one of our most popular cookies.

Rate recipe

Your rating


Reviews 643

  1. 807 Ratings


These cookies were a big hit at my Cookie Exchange party. I used Rolos, and I did notice that the cookies were much better warm than when they had cooled... Rolo caramel is a little hard and chewy, and I imagined cookies with gooey, runny caramel in the middle, not stiff taffy-like caramel. I have a friend who made a batch of these using 4 different things: Hershey's Treasures (caramel, of course), plain caramels, mini Reese's Peanut Butter Cups, and Milk Duds. She said that they were all fantastic, so I would suggest experimenting until you find the candies that are most appealing to you! I also wanted to mention that I made the first half of the cookies without refrigerating the dough at all, and then I made the second half after the dough had been refrigerated for several hours, and I have to say that the room temp dough was much easier for me to handle. It was very pliable, while the refrigerated dough was crumbly and hard to work with!


I decided to make these last night for a family reunion coming up-I read ALL 130 reviews before starting and was prepared to do battle with sticky dough and a time consuming process. Well, I had ZERO problems making these cookies. I did a couple things different from the recipe. #1 Add 1/2 tsp salt. Those who stated the cookies are somewhat bland without the caramel, it is because there is no salt in the dough. #2. Add 1/4 -1/2 cup more cocoa-they are delicious with this, and it makes the dough less sticky. #3 PARCHMENT PAPER! Use it on the cookie sheets-even the cookies which "exploded" were fully contained on the paper. I cooked the cookies for 10 minutes-mine hardly spread at all. Then cooled for 5-10 minutes on the tray and slipped them right off onto cooling racks. Not one single cookie leaked through the cooling rack. Also, my dough sat out at room temp the whole time-I put it in the freezer for 15 minutes while I unwrapped the candies (which by the way, I used Riesens-much better than Rolos) - I baked them on and off for 4 hours and I did not need to chill the dough. I made a DOUBLE batch of these-I think they awesome and very easy!


This is an EXCELLENT cookie! They turned out wonderful!!! I read all of the advise of the other reviewers. I added an extra 1/4 c. flour and 1/3 c. cocoa and added 1/2 t. salt, and left out the nuts in the dough. I used parchment paper, and let the cookies cool on the sheet. I chilled the dough for about a half hour before starting. I had no problems with the dough being sticky, I found it easier to work with as it warmed up a little. I formed the dough into little bowl shapes in my hand and put the candy in the middle, working the dough around it, getting rid of any excess. I used as little dough as possible and got close to 80 cookies out of this recipe! No problem with leaking, just work the dough around the candy really well. I used rolos and 1/2 peanut butter cup, and they are both wonderful. I baked for 7 minutes, and they are still soft. This is a time consuming cookie, but well worth it! HIGHLY RECOMMENDED!!!