Name: Salted Caramel Chocolate Pillow Cookies: Irresistibly Soft & Chewy!
Prep time: 15 min
Cook time: PT-485214H23M18S
Total time: 30 min
Cuisine: American
Ingredients: Chocolate Dough: 1 cup (226g) unsalted butter, softened; 1 cup (200g) brown sugar; ½ cup (100g) granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 ¼ cups (280g) all-purpose flour; ¾ cup (75g) unsweetened cocoa powder; 1 tsp baking soda; ½ tsp salt; 1 tbsp milk (if needed for consistency); Filling & Topping: 12 soft caramel candies (or homemade caramel squares); ½ tsp flaky sea salt; ½ cup (90g) mini chocolate chips (optional)

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Why You’ll Love This Recipe

Salted Caramel Chocolate Pillow Cookies offer an indulgent experience with every bite. These cookies are the perfect combination of rich chocolate, gooey caramel, and a hint of sea salt, all wrapped in a soft and chewy texture. The balance of sweet and salty makes them utterly irresistible. Whether you are making them for a special occasion, as a comforting treat, or simply to satisfy a sweet craving, these cookies will not disappoint. Plus, they stay soft for days, making them great for make-ahead baking!

Ingredients

All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Soft caramels
Heavy cream
Sea salt
Chocolate chips

Directions

Prepare the dough: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Cream the butter and sugars: Using a stand mixer or a hand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add in the eggs one at a time, followed by the vanilla extract, and mix well.
Incorporate dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing until a soft dough forms. Fold in the chocolate chips for an extra layer of richness.
Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to handle.
Prepare the caramel filling: In a small saucepan over low heat, melt the soft caramels with heavy cream, stirring until smooth. Allow to cool slightly.
Form the cookies: Scoop a tablespoon of cookie dough and flatten it into a disk. Place a small amount of caramel filling in the center, then top with another flattened piece of dough. Pinch the edges to seal and form a smooth ball.
Bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the cookies on the sheet, leaving space between them. Bake for 10-12 minutes until set but still soft in the center.
Add finishing touches: Remove from the oven and immediately sprinkle with a pinch of sea salt. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Variations

Dark Chocolate Version: Substitute semi-sweet chocolate chips with dark chocolate for a more intense cocoa flavor.
Nutty Twist: Add chopped pecans or walnuts to the dough for extra crunch.
Spiced Caramel: Infuse the caramel with a dash of cinnamon or cayenne pepper for a unique twist.
Gluten-Free Adaptation: Use a gluten-free flour blend to accommodate dietary needs.

Servings and Timing

Prep time: 40 minutes (including chilling time)
Cook time: 12 minutes
Total time: 52 minutes
Servings: About 24 cookies

Storage/Reheating

Storage: Keep the cookies in an airtight container at room temperature for up to five days.
Freezing: Freeze unbaked dough balls on a tray, then transfer to a freezer bag for up to three months. Bake straight from the freezer, adding a few extra minutes to the bake time.
Reheating: Warm cookies in the microwave for 10-15 seconds to re-melt the caramel filling.

FAQs

How do I prevent the caramel from leaking?

Make sure to seal the edges of the dough completely around the caramel to prevent leakage during baking.

Can I use homemade caramel?

Yes! Homemade caramel sauce can be used, but ensure it is thick enough to hold its shape inside the cookie.

Why do I need to chill the dough?

Chilling prevents the cookies from spreading too much while baking and makes handling easier.

Can I make these cookies ahead of time?

Absolutely! Prepare the dough and keep it refrigerated for up to 48 hours before baking.

How do I make the cookies extra chewy?

Use more brown sugar than granulated sugar and avoid overbaking.

Can I add a sprinkle of flaky salt on top?

Yes! Flaky sea salt enhances the sweet-salty balance and adds a delightful crunch.

What if I don’t have heavy cream?

You can use whole milk or half-and-half as a substitute, but the caramel may be slightly thinner.

Can I make smaller cookies?

Yes, just use smaller portions of dough and caramel, and reduce the baking time by a few minutes.

What type of chocolate is best?

Semi-sweet or dark chocolate chips work well, but you can also use chopped chocolate for richer pockets of flavor.

Can I use a different filling?

Absolutely! Try peanut butter, Nutella, or a fruit jam for a different take on this classic cookie.

Conclusion

Salted Caramel Chocolate Pillow Cookies are the ultimate treat for chocolate and caramel lovers. With their soft and chewy texture, gooey caramel center, and a touch of sea salt, they offer a perfect balance of flavors. Whether enjoyed fresh out of the oven or stored for later indulgence, these cookies are bound to impress. Try them today and enjoy a sweet and salty delight in every bite!

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