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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
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 429kcal
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 85 grams, room temperature (¾ stick)
  • ¾ cup brown sugar 160 grams
  • ¼ cup caster sugar 50 grams (SEE NOTE)
  • 1 large egg 50 grams
  • 2 teaspoons pure vanilla extract 8 grams
  • 1 cup all-purpose flour 120 grams
  • teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ cup unsweetened cocoa powder 21 grams
  • 6 tablespoons store-bought caramel topping 120 grams, divided (Smucker’s Simple Delight Salted Caramel recommended)
  • ½ cup milk chocolate chips 84 grams

Instructions

  • Preheat oven to 325°F. Spray a 9-inch pie pan or drop-bottom baking tin with nonstick spray and line the bottom with parchment paper cut to fit. Spray the parchment with cooking spray. Also line a baking sheet with foil and spray the foil with nonstick spray. (The round baking tin with be set on the baking sheet 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.
    6 tablespoons unsalted butter, ¾ cup brown sugar, ¼ cup caster sugar, 1 large egg, 2 teaspoons pure vanilla extract, 1 cup all-purpose flour, ⅛ teaspoon baking soda, ½ teaspoon kosher salt, ¼ cup unsweetened cocoa powder
  • 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.
    6 tablespoons store-bought caramel topping
  • 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 into 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.
    ½ cup milk chocolate chips
  • Place the cookie dough tin on the prepared baking sheet.
  • Bake 18-20 minutes at 325°F, or until the dough feels set to the touch.
  • Transfer the 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 the remaining 2 tablespoons of caramel sauce.

Video

Notes

  • Sugar: 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.
  • Feel free to top your cookie with fudge sauce instead of caramel.
  • Use your favorite chocolate chips, such as semisweet, dark, or even white chocolate chips.
  • Nutritional information does not include ice cream.
Storage: Store caramel stuffed double chocolate share cookie in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 429kcal | Carbohydrates: 71g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 311mg | Potassium: 144mg | Fiber: 2g | Sugar: 52g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg