Chocolate & Caramel Sugar Cookie Recipe

Valentine's Day is a little different than it used to be. The days of indulging in desserts such as Brie Cheese & Strawberry Puff Pastry "Ravioli" with Chocolate Sauce are fewer and farther between, and easy cookie and bars have taken control of Cupid's arrow.

When my husband and I lived in New York City, we spent each February 14th at one of our favorite jazz clubs, such as The Iridium or Sweet Basil (now closed, which breaks my heart). Pressed closely together at a small table in front of the stage, we wiled away the hours, soaking in the dulcet tones of Kevin Mahogany or another headliner. As the last set finished, giddy from a few cocktails, we tumbled onto the subway headed to uptown to our apartment, walking the last few blocks to our apartment in a relatively quiet enclave of the city.

Since having kids, Valentine’s Day has changed. That’s not a bad thing. It’s just different. Rather than the anticipation of an indulgent candlelit dinner, the week leading up to February 14th is filled with decorating Valentine’s boxes and writing cards for classmates for the school parties, and trading conversation hearts. Yesterday, my 6-year old son presented me with a candy heart that said, “Love Bug”. Speaking as a mum, it just doesn’t get any better than that. My husband and I will have to pick another time to paint the town red and dine by candlelight.

And so, these cookies are for my boys (my husband, too). The inspiration came from my friend, Jenny of the popular recipe blog, Picky Palate. She is the queen of filling cookies with an array of chocolate bars and other treats. Just the other day, she sandwiched a brownie inside cookie dough and baked it. Sounds crazy, but looks fantastic!

For this cookie, I used my favorite sugar cookie recipe, which I first introduced here in my Heath Bar Chocolate & Toffee Cookie recipe. This time, however, I omitted the Heath Bars and tucked a piece of caramel chocolate bar inside of each cookie. After their first bite, the boys swore I was their one and only Valentine. Now that makes my heart go pitter pat.

The recipe:

Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat butter and sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, and vanilla extract.

Turn the mixer to low speed and gradually beat in the flour mixture until it is just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated.

Place 1/2 cup granulated sugar in a small bowl. Use 2 tablespoons cookie dough for each cookie. Split the piece of dough in half, slightly flatten the bottom half, place a square of chocolate caramel bar on top, and cover with the other piece of cookie dough. Seal the edges with your fingers. Roll the ball in the sugar to coat it and place it on a prepared baking sheet.

Bake the cookies, one sheet a time, rotating from front to back halfway through baking. They are done when the edges are set and beginning to brown, 10 to 13 minutes. The centers of the cookies should still be soft and puffy. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack. Serve.

Other cookies with caramel:

David Lebovitz’s Peanut Butter Cookie with Salted Peanut Caramel
Two Peas and Their Pod’s Chocolate Caramel Cookies with Sea Salt
Barbara Bakes’ Chocolate Caramel Rolo Cookies
The Cooking Photographer’s Caramel Stuffed Apple Cider Cookies

Chocolate & Caramel Sugar Cookies

2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 cups granulated sugar, divided
14 tbsp (1 3/4 sticks) unsalted butter, softened
2 large eggs
2 tsp vanilla extract
8 oz. chocolate caramel chocolate bars (such as Cadbury), cut into individual square

Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat butter and 1 1/2 cups granulated sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and the vanilla extract.

Turn the mixer to low speed and gradually beat in the flour mixture until it is just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated.

Place 1/2 cup granulated sugar in a small bowl. Use 2 tablespoons cookie dough for each cookie. Split the piece of dough in half, slightly flatten the bottom half, place a square of chocolate caramel bar on top, and cover with the other piece of cookie dough. Seal the edges with your fingers. Roll the ball in the sugar to coat it and place it on a prepared baking sheet. Repeat with the remaining dough and chocolate caramel squares, spacing the cookies about 2 inches apart from each other on the baking sheets. Lightly coat the bottom of a glass or metal measuring cup with butter and dip into the sugar. Use this to gently flatten the cookies to 3/4-inch thickness.

Bake the cookies, one sheet a time, rotating from front to back halfway through baking. They are done when the edges are set and beginning to brown, 10 to 13 minutes. The centers of the cookies should still be soft and puffy. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack. They can also be served warm.

Makes 24-28 cookies.

Printable recipe