These Salted Caramel Stuffed Dark Chocolate Cookies are also known as Better Than Sex cookies. Need I say more?
Just look at these! They're huge and stuffed with ooey gooey melty caramel all wrapped up in decadent dark chocolate and topped with just the right amount of flaky sea salt. You can go no wrong with these cookies!
Caramel Stuffed Cookies
Homemade cookies are really good, am I right? Well, stuffing homemade cookies with caramel makes them 10 times better! And, some might say, better than sex (wink, wink!).
Luckily stuffing these cookies with caramel is super easy to do with Rolos. If you've never had a Rolo before, they're milk chocolate candies with melty caramel in the middle.
When the cookies bake, the caramel in the middle gets even more gooey and drippy than straight out of a room temperature Rolo, making them perfect for cracking in half and pulling apart slowly to get the full effect, like in the picture below.
Inspiration for these cookies
I feel really fortunate to have lots of friends who also love to bake like I do. One of my dearest friends has a wonderful husband who is an avid baker.
He shares his baking goodies with our knitting group on a weekly basis and often shares his recipes with me. As you can guess, this recipe came from him.
He's been making it for years, has many variations for stuffing the cookies and mix-ins, and blushes when he refers to the alternative name of these cookies as Better Than Sex Cookies lol!
Tips for Making This Recipe
- Look for unwrapped Rolo candies when purchasing for this recipe. It is so much better than having to unwrap 18 chocolates for these cookies. Plus, then you can easily reach in and grab a couple to pop in your mouth once you're through preparing the cookies! I found unwrapped Rolos at Walmart and Amazon, although I'm sure they are also available at places like Target (what isn't available at Target?!) and possibly major grocery stores
- The cookie dough for this recipe is quick thick and sticky. It's supposed to be that way, however, it can be difficult and messy to work with when you're rolling the dough into balls and stuffing with caramels. My friend's husband who gave me this recipe highly suggests wearing latex or rubber gloves when rolling and stuffing the cookies to help with the mess and clean-up. I say you take him up on this suggestion
- Go easy on the flaky sea salt on top! A little goes a long way here and you're better off going easy on the salt than overdoing it. If you're making these for kids, you may want to leave the salt off of some or all of the cookies all together
- These cookies may appear underbaked when you pull them out of the oven. This is intentional! Leave them on the hot trays for several minutes after removing them from the oven and they'll firm up. If you try to move them to cooling racks too soon, they may fall apart. We can't risk that!
Craving More Dark Chocolate? Give these a try:
Ingredients
- ½ cup unsalted butter cold and cut into cubes
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 tablespoons whole milk
- 1 ½ cups dark chocolate chips
- 18 chocolate coated caramel candies such as Rolos, unwrapped
- flaky sea salt optional, for sprinkling
Instructions
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside. In the bowl of a stand mixer, cream together the butter, granulated and brown sugars on medium speed until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed. In a separate medium sized bowl, sift the flour, cocoa powder, baking soda, and salt together. With the mixer on low, slowly add to the wet ingredients. Stir in the milk, then fold in the dark chocolate chips. The dough will be thick and very sticky.
- Roll dough into approximately 36 - 1 tablespoon-sized balls. Place a caramel into half of the balls of dough. Top each caramel with another ball of dough and seal down the sides so that the caramel is securely stuffed inside. Very lightly sprinkle each with sea salt.
- Bake for 12-13 minutes. Cookies will appear underbaked and very soft. Allow to cool on the cookie sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
- Cookies stay fresh and soft in an airtight container up to 7 days
- Baked cookies can be frozen up to 3 months
Nutrition
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Janet
My god. You cook, you bake, AND you knit? You may very be my soul mate (just don’t tell my husband).
Kim
Ahhh I love this so much! Well, thank you so much! I love all these hobbies of mine and now sharing them with the world. Thank you for reading and following along!
Cynthia
These are the BEST cookies ever! I made them with Werther's chewy caramels because there is not a Rolo to be found where I am but it worked just as well. Love the balance between the dark chocolate and the sweet caramel. I am obsessed!
Kim
I'm so glad to hear this Cynthia! I can imagine Werther's are so good in this cookie! Thanks for sharing!!!
rotanah
I like this cookies, very delicious, but I don't know why it comes flat with me and the dough very sticky, maybe I should put it in fridge before?
Kimberlee Ho
Hmmm I'm not sure why either. Maybe check to make sure your ingredients are fresh and measured properly. Sometimes that can cause variance in the results.
Rotanah
Can you give us the ingredient in grams.It will be better.
Thanks in advance.
Melissa Torres
Hi Rotanah, I am sorry that is difficult. I try to provide as much information to my audience as I can without writing a novel on each recipe. Also, space in the recipe card. Here's a website to run quick conversions - thanks for the feedback! https://www.convertunits.com/from/grams/to/cups