Description
Thick, rich, and oozing with molten caramel—these decadent chocolate lava cookies are what dessert dreams are made of! ✨ Baked with soft cocoa dough and stuffed with gooey caramel centers, each bite is topped with a sprinkle of sea salt for that perfect balance of sweet and savory. Bake these once, and they’ll become your ultimate cookie craving!
Ingredients
Chocolate Cookie Dough:
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup semi-sweet or dark chocolate chips
Caramel Filling & Topping:
• 16 soft caramel candies (Werther’s or Kraft)
• 1–2 tbsp heavy cream
• Flaky sea salt (for topping)
Instructions
1️⃣ Prepare the Caramel Centers:
Microwave caramels with cream in 20-second bursts, stirring until smooth. Let cool slightly, then spoon small dollops onto parchment and freeze for 30 minutes.
2️⃣ Make the Dough:
Cream together butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually mix into wet ingredients. Fold in chocolate chips.
3️⃣ Assemble the Cookies:
Scoop dough into large balls (2½ tbsp each). Flatten slightly, insert frozen caramel disc, and roll into sealed ball. Place on baking sheet and chill for 1 hour.
4️⃣ Bake & Serve:
Preheat oven to 350°F (175°C). Bake for 11–13 minutes until edges are set and centers are soft. Sprinkle immediately with flaky sea salt. Cool 5–10 minutes before transferring.
Notes
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Caramel Tip: Always freeze your caramel discs for at least 30 minutes before stuffing them into the dough. This prevents leaks and ensures a perfect lava center.
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Sea Salt Upgrade: Use flaky sea salt like Maldon for best flavor and texture. Avoid regular table salt for topping.
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Chocolate Boost: Add 1 tsp of espresso powder to deepen the chocolate flavor without making the cookies taste like coffee.
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Storage: Store baked cookies in an airtight container for up to 3 days at room temperature. Reheat for 8–10 seconds in the microwave to re-melt the caramel.
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Freezer-Friendly: Unbaked stuffed dough balls can be frozen for up to 3 months. Bake straight from frozen at 350°F for 13–15 minutes.
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Dietary Swaps: For gluten-free, use a 1:1 GF flour blend. For dairy-free, substitute vegan butter and use dairy-free caramel alternatives.
- Prep Time: 1 hour
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ~320 kcal
- Sugar: ~24 g
- Sodium: ~180 mg
- Fat: ~17 g
- Saturated Fat: ~10 g
- Unsaturated Fat: ~6 g
- Trans Fat: ~0.3 g
- Carbohydrates: ~38 g
- Fiber: ~2 g
- Protein: ~3.5 g
- Cholesterol: ~35 mg
Keywords: Chocolate Cookies, Salted Caramel Recipes, Lava Cookie Ideas, Fudgy Cookie Desserts, Gourmet Baked Goods, Holiday Cookie Platters, Bakery Style Treats, Rich Chocolate Bakes, Fall and Winter Desserts, Chocolate Lovers’ Favorites