AShazRecipeIconCaramel is almost always best when preceded with the word gooey and these cookies do that word combo complete justice! Filled with caramel choc chunks plus the addition of a caramel candy in the centre, these are soft, chewy and oh so gooey! 

Admittedly I had a bit of a spread-o disaster when creating this recipe and didn't heed my own instructions - patience is a virtue I tend to ignore in the kitchen! So to avoid ending up with a single cookie the size of the tray, make sure you do adequate chilling time in the fridge and give your cookies some space on the tray. 


Chocolate Gooey Caramel Cookies

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  • Ready in: 40 mins (plus 1-2 hrs refrigeration time)
  • Complexity: easy
  • Serves: 15-18
Chocolate Gooey Caramel Cookies


  • 1/2 c butter*
  • 1/4 c caster sugar
  • 2/3 c brown sugar
  • 1 egg white
  • 1 tsp vanilla
  • 1 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 c flour
  • 1/2 c rice flour
  • 1/2 c cocoa powder
  • 2 tbsp milk
  • 1 c caramel chocolate chips
  • 15-18 hard caramel candies (depending on the number/size of cookies you make!)
*I use a reduced fat or "healthier" version


  1. Preheat oven to 180°C (350°F) and line a baking sheet/tray with baking paper.

  2. In a large bowl, cream together butter and sugar (both caster and brown sugar). Once well mixed, add in egg white and vanilla essence and beat until combined. 

  3. In a separate medium-sized bowl, sift together or mix using a whisk, sea salt, baking soda, flour, rice flour, and cocoa powder until combined.

  4. Slowly mix the dry ingredients into the wet. Add milk and caramel chocolate chips, then mix until just combined. Refrigerate mixture for 1-2 hours (I did about 40 mins, which wasn't long enough!)

  5. Once the mixture had been in the fridge for a generous period of time, take it out and spoon a couple tablespoons for each cookie onto the tray - using about two thirds of the mixture as the base of the cookies. Press a caramel candy into the centre of each cookie, then using the remaining one third cookie dough mixture, spoon a dollop on top to seal the caramel in! 

  6. Whack 'em in the oven at 180°C (350°F) for about 10-12 minutes. Cookies will be very soft when you take them out, so leave them to cool on the tray for 5-10 minutes before transferring to cool completely on a wire rack. 

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