These delightful cookies feature a gooey caramel center encased in a rich chocolate cookie, perfect for any occasion.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs and vanilla extract to the creamed mixture and beat until well combined.
Beat the mixture just until combined to avoid overmixing.
In a separate bowl, whisk together the flour, cocoa powder, and baking soda.
Sifting the dry ingredients can help prevent lumps.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Mix on low speed to avoid flour spilling out of the bowl.
Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
Chilling the dough helps prevent the cookies from spreading too much during baking.
Roll the dough into 1-inch balls, then press a caramel candy into the center of each ball, covering it completely with dough.
Ensure the caramel is fully enclosed to prevent it from leaking out during baking.
Roll each dough ball in granulated sugar to coat.
Rolling in sugar adds a delightful crunch to the cookie's exterior.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Spacing ensures even baking and prevents the cookies from sticking together.
Bake in the preheated oven for 8-10 minutes, or until the edges are set.
Avoid overbaking to keep the centers soft and chewy.
Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack.
Cooling on the baking sheet allows the cookies to firm up slightly before handling.
Serve the cookies warm or at room temperature, and enjoy the gooey caramel surprise inside.
These cookies are best enjoyed fresh, but they can be stored for later indulgence.
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