Salted Caramel-Filled Cookies


  • Prep Time25 mins
  • Total Time1 hr 15 mins
  • Makes24 cookies
*PLUS 45 min chilling time
Salted Caramel-Filled Cookies

Photo, Erik Putz.

Chatelaine Triple Tested

These treats are filled with gooey caramel and just the right amount of salt to cut down on the sweet, then drizzled with roasted white chocolate. 


  • 1 cup all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 cup unsalted butter, softened

  • 1/3 cup granulated sugar

  • 1/3 cup packed brown sugar

  • 1 large egg

  • 1/2 tsp vanilla

  • 1 tsp Maldon sea salt

  • 24 caramel-filled chocolates, such as Caramilk

  • 60 g finely chopped roasted white chocolate, (optional)


  • STIRflour, cocoa powder, baking powder and baking soda in a medium bowl.

  • USING an electric mixer on medium, beat butter with sugars in a large bowl until fluffy, 1 to 2 min. Beat in egg and vanilla, scraping down side of bowl. Reduce speed to low and beat in flour mixture until combined. Refrigerate until firm, about 15 min.

  • LINE a large baking sheet with parchment paper. Scoop 1 tbsp portions and roll each into a ball. Flatten each ball with your palm into a 2-in. wide circle. Sprinkle with a pinch of crushed sea salt, then place 1 chocolate square, top side down, in the centre. Wrap dough around chocolate square and roll into a ball. Place, seam side down, 1 in. apart, on prepared sheet. Refrigerate until firm, about 30 min.

  • POSITION rack in centre of oven, then preheat to 325F. Bake until tops are set, about 7 min. (Cookies should look domed.) Transfer to a rack to cool completely.

  • TEMPER roasted white chocolate, if desired. Scrape into a piping bag fitted with a small round tip. Pipe a swirl across each cookie. Sets in about 15 min.

  • STORE in a covered container up to 1 week, or freeze up to 1 month. 

How to roast white chocolate

Spread 170 g chopped white chocolate in a single layer on a rimmed baking sheet. Bake at 250F, folding and smoothing out chocolate with an offset spatula every 10 min, until chocolate is a deep golden colour, about 1 hr. Let cool to room temperature, about 30 min, then refrigerate until hardened enough to chop, about 1  1/2 hr more. Or, look for roasted white chocolate at gourmet candy stores.

Once you have your roasted white chocolate, here's how to temper it.

Nutrition (per serving)

Calories 117, Protein 2g, Carbohydrates 15g, Fat 6g, Fibre 1g, Sodium 107mg.

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