This GIANT COOKIE RECIPE is perfect for SHARING! Similar to those incredible skillet cookies you find at restaurants, our giant CHOCOLATE CARAMEL COOKIE recipe is the stuff dreams are made of! This is our favorite oh so decadent dessert to make for any and every celebration. Gooey chocolate caramel cookies for the win!

Caramel Stuffed Double Chocolate Share Cookie

Course: Dessert
Cuisine: American
Keyword: caramel chocolate cookie, giant cookie
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 434kcal
Author: Becky Hardin - The Cookie Rookie
This GIANT COOKIE RECIPE is perfect for SHARING! Similar to those incredible skillet cookies you find at restaurants, our giant CHOCOLATE CARAMEL COOKIE recipe is the stuff dreams are made of! This is our favorite oh so decadent dessert to make for any and every celebration. Gooey chocolate caramel cookies for the win! Adapted from one of our favorite cookbooks, Donna Hay's The New Easy
Print Recipe

Ingredients

  • 6 tablespoons unsalted butter softened
  • ¾ cup brown sugar
  • ¼ cup fine sugar (caster sugar for instance) *See note
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/8 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ cup cocoa powder
  • ¼ cup + 2 tablespoons store-bought caramel topping Smucker’s Simple Delight Salted Caramel works well.
  • ½ cup milk chocolate chips

Instructions

  • Preheat oven to 325°F. Spray a 9-inch pie tin or drop-bottom baking tin with cooking spray and line the bottom with parchment paper cut to fit. Spray the parchment with cooking spray.
  • Also, line a large baking sheet with foil and spray the foil with nonstick spray. (The round baking tin with be set on the larger tin while cooking)
  • Place the butter, sugars, egg, vanilla, flour, baking soda, salt and cocoa in the bowl of a food processor, fitted with the metal blade. Process until the cookie dough forms. Divide the dough in half.
  • Press half the dough in the bottom of the prepared tin, pressing the sides of the dough halfway up the sides.
  • Pour ¼ cup caramel over the pressed dough.
  • Lightly flour a clean work surface. Form the remaining half of the dough into a disc and flatten it on the floured work surface. Use a rolling pin to roll it out, in a circle, large enough to cover the caramel in the tin. Carefully lift the rolled out dough and place it over the caramel. Press the bottom edge of dough and the top dough edges together, to seal in the caramel. Sprinkle the chocolate chips on top and press them gently into the dough.
  • Place the cookie dough tin on the prepared large baking sheet.
  • Bake 18-20 minutes at 325°F or until dough feels set to the touch.
  • Transfer cookie to a cooling rack. Do NOT remove the cookie from the tin. It is ooey, gooey delicious and made to be eaten from the tin.
  • Top with scoops of your favorite ice cream and drizzle with 2 tablespoons caramel sauce.
  • Hand everyone a spoon and…
  • Enjoy!

Video

Notes

*Note: Caster sugar can be made by processing granulated sugar in a food processor for a few minutes. Be careful not to over-process the sugar or it will turn into powdered sugar.

Nutrition

Calories: 434kcal | Carbohydrates: 69g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 280mg | Potassium: 131mg | Fiber: 2g | Sugar: 44g | Vitamin A: 430IU | Calcium: 60mg | Iron: 2mg