I don’t often eat caramel candies. I like things with caramel (Samoas, Twix, Snickers, etc.) but the only straight caramel candy that I ever really loved were these silky caramel sucking candies, called Nips, that I used to eat when I was little. My grandma used to carry boxes of them around in the gigantic shoulder bag she wore whenever she left the house, which not only housed these memorable caramels but also stored items you never knew when you were going to need, like bags of Florida oranges, entire liters of club soda (never seltzer), hair curlers, and envelopes full of cash (don’t ask, I don’t have the answer). My grandma lived as large as her shoulder bags, and whenever I think of caramel, I think of the Nips that she always had at the ready, somewhere deep down in her big bag of Grandma things, whenever we wanted one.
I recently tried another kind of caramel, however, and it kinda blew my socks off. Bequet Caramel is handcrafted in Montana, and it’s some of the smoothest, butteriest caramel I’ve ever tried. Looking at the flavor varieties alone got me going. These Double Chocolate Chunk Caramel Cookies are stuffed with the Celtic Sea Salt Bequet Caramels, but on my hunt for the perfect caramel bite to go inside these cookies, I also may have sampled flavors such as Espresso, Salted Butterscotch, Green Apple, and Chipotle. Honestly, you can’t go wrong with any of the flavors when they’re being stuffed inside a double dark chocolate chunk cookie.
Although the mention of caramel will always remind me of Grandma’s traveling boxes of Nips, these Double Chocolate Chunk Caramel-Stuffed Cookies made me realize there’s room for another kind of caramel candy in my heart. If you’re looking to make these cookies, I highly recommend using Bequet Confections Caramel. Use code JE15 for 15% off your first purchase at Bequet Confections.
Double Chocolate Chunk Caramel-Stuffed Brownies
Ingredients
- 2 cups all-purpose flour
- 3/4 cup dark chocolate cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter softened
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 1/2 cup chocolate chunks
- 18 caramel candies I used Bequet Confections Caramel
- Sea salt
Instructions
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Preheat the oven to 350° F and line cookie sheets with parchment paper, silicone mats, or spray with cooking spray.
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In a small bowl, combine the flour, cocoa, baking soda, and salt. In a large bowl, use an electric mixer to beat together sugars, butter, and vanilla. Add the eggs, one at a time. Then gradually stir in the flour/cocoa mixture. Fold in the chocolate chunks (save a few for putting on top after they come out of the oven if desired).
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Use a cookie dough scoop or tablespoon to scoop balls of cookie dough onto the prepared baking sheets. Flatten each ball slightly, and place an unwrapped caramel on top. Then, using about two more scoops of cookie dough, cover the caramel completely and press the edges of the dough to make sure it’s sealed inside.
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Bake for about 10 minutes. Top with additional chocolate chunks and a sprinkle of sea salt, if desired. Let the cookies cool for about 10 minutes before serving. Enjoy!
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