Salted Caramel Chocolate Pillows

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Salted Caramel Chocolate Pillows

Desserts & Sweets

If you’re a fan of gooey caramel, rich chocolate, and a touch of sea salt, these Salted Caramel Chocolate Pillows are about to become your new favorite indulgence. These soft, fudgy cookies are stuffed with a molten caramel center and finished with a sprinkle of flaky sea salt, creating the ultimate bite-sized treat that melts in your mouth. Perfect for holidays, gifting, or anytime you want to impress with minimal effort.

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Why You’ll Love This Recipe
Fudgy & Decadent – Rich chocolate dough with a soft, brownie-like texture.
Surprise Caramel Center – Each cookie hides a gooey, irresistible caramel core.
Sweet & Salty Perfection – Flaky sea salt balances the rich sweetness.
Make-Ahead Friendly – Dough can be prepped ahead and chilled.
Great for Gifting – They look fancy but are easy to make and package beautifully.

Ingredients You’ll Need

For the Chocolate Cookie Dough:

  • 1 cup unsalted butter (softened)
  • ¾ cup granulated sugar
  • ¾ cup brown sugar (packed)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt

For the Caramel Filling:

  • 24 soft caramel candies (unwrapped)
  • 1-2 tbsp milk or cream (to soften caramels)

For Topping:

  • Flaky sea salt (like Maldon or fleur de sel)
  • Extra melted chocolate for drizzle (optional)

Tools You’ll Need

  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Microwave-safe bowl (for melting caramels)
  • Cookie scoop or tablespoon
  • Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Cookie Dough
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in eggs one at a time, then mix in vanilla extract.

In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Cover and refrigerate the dough for at least 1 hour (this helps with shaping and prevents spreading).

Step 2: Soften the Caramel Candies
In a microwave-safe bowl, combine caramel candies with 1-2 tbsp milk or cream.
Microwave in 15-second intervals, stirring in between, until melted and smooth.
Let the mixture cool slightly—it should still be soft but thick enough to scoop.

Step 3: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper or a silicone baking mat.

Step 4: Assemble the Cookies
Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm.
Place about 1 tsp of the soft caramel in the center.
Take another small piece of dough, flatten it, and place it on top to seal.
Roll gently into a ball and place on the prepared baking sheet.
Repeat with the remaining dough and filling, spacing cookies about 2 inches apart.

Step 5: Bake the Cookies
Bake for 9-11 minutes, or until the edges are set but the centers still look soft.
Remove from the oven and immediately sprinkle each cookie with a pinch of flaky sea salt.
Let them cool on the pan for 5 minutes before transferring to a wire rack.

Step 6: Optional Chocolate Drizzle
If you’d like, melt extra chocolate and drizzle over the cooled cookies for a finishing touch.
Let set before storing or serving.

Tips for Perfect Pillows
Chill the Dough – Prevents the cookies from spreading too much and keeps the caramel inside.
Don’t Overbake – The cookies should look slightly underbaked in the center; they’ll firm up as they cool.
Use High-Quality Cocoa – For deeper, more decadent chocolate flavor.
Seal Well – Make sure the caramel is completely encased to avoid leaking during baking.
Use Flaky Salt – It adds a gourmet touch and enhances the chocolate-caramel combo.

Serving Suggestions
Serve warm for an ooey-gooey caramel center.
Pair with a glass of cold milk or a cup of espresso for a cozy dessert moment.
Add to a holiday cookie tray or wrap in cellophane bags for sweet homemade gifts.

How to Store & Freeze

Storing:

  • Keep cookies in an airtight container at room temperature for up to 4 days.
  • For longer freshness, refrigerate and gently reheat before serving.

Freezing:

  • Freeze unbaked cookie dough balls (with caramel inside) for up to 2 months.
  • Bake straight from frozen, adding 1-2 minutes to the baking time.
  • Baked cookies can also be frozen and reheated in the microwave for 10-15 seconds.

Frequently Asked Questions

1. Can I use store-bought caramel sauce?
Caramel candies work best because they hold their shape inside the cookie. Sauce may leak out during baking.

2. What’s the best cocoa powder to use?
Use unsweetened Dutch-processed cocoa for a richer color and smoother flavor, but natural cocoa also works.

3. Can I make these gluten-free?
Yes, simply substitute a 1:1 gluten-free flour blend that includes xanthan gum.

4. Can I stuff them with other fillings?
Definitely! Try peanut butter, Nutella, or even marshmallow cream for a fun twist.

Final Thoughts
Salted Caramel Chocolate Pillows are pure comfort in cookie form. With a soft chocolate shell and molten caramel center, they deliver an unbeatable combination of textures and flavors. Whether you’re making them for a cozy night in, a festive party, or as edible gifts, they’re sure to impress.
Once you try them, they’ll be on repeat all year long!

Give them a bake and tag your creations online—I’d love to see your sweet success!

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Chilling Time: 1 hour
Cuisine: American

Nutritional Information (Per Cookie):
Calories: 220 | Protein: 2g | Carbohydrates: 25g | Fat: 12g | Fiber: 1g | Sodium: 140mg

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Salted Caramel Chocolate Pillows

Salted Caramel Chocolate Pillows


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  • Author: Sophia valmed
  • Total Time: 30 minutes

Description

If you’re a fan of gooey caramel, rich chocolate, and a touch of sea salt, these Salted Caramel Chocolate Pillows are about to become your new favorite indulgence. These soft, fudgy cookies are stuffed with a molten caramel center and finished with a sprinkle of flaky sea salt, creating the ultimate bite-sized treat that melts in your mouth. Perfect for holidays, gifting, or anytime you want to impress with minimal effort.

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Ingredients

Scale

For the Chocolate Cookie Dough:

  • 1 cup unsalted butter (softened)

  • ¾ cup granulated sugar

  • ¾ cup brown sugar (packed)

  • 2 large eggs

  • 1 tsp vanilla extract

  • 2 cups all-purpose flour

  • ¾ cup unsweetened cocoa powder

  • 1 tsp baking soda

  • ½ tsp salt

For the Caramel Filling:

  • 24 soft caramel candies (unwrapped)

  • 12 tbsp milk or cream (to soften caramels)

For Topping:

  • Flaky sea salt (like Maldon or fleur de sel)

  • Extra melted chocolate for drizzle (optional)


Instructions

Step 1: Prepare the Cookie Dough
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in eggs one at a time, then mix in vanilla extract.

In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Cover and refrigerate the dough for at least 1 hour (this helps with shaping and prevents spreading).

Step 2: Soften the Caramel Candies
In a microwave-safe bowl, combine caramel candies with 1-2 tbsp milk or cream.
Microwave in 15-second intervals, stirring in between, until melted and smooth.
Let the mixture cool slightly—it should still be soft but thick enough to scoop.

Step 3: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper or a silicone baking mat.

Step 4: Assemble the Cookies
Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm.
Place about 1 tsp of the soft caramel in the center.
Take another small piece of dough, flatten it, and place it on top to seal.
Roll gently into a ball and place on the prepared baking sheet.
Repeat with the remaining dough and filling, spacing cookies about 2 inches apart.

Step 5: Bake the Cookies
Bake for 9-11 minutes, or until the edges are set but the centers still look soft.
Remove from the oven and immediately sprinkle each cookie with a pinch of flaky sea salt.
Let them cool on the pan for 5 minutes before transferring to a wire rack.

Step 6: Optional Chocolate Drizzle
If you’d like, melt extra chocolate and drizzle over the cooled cookies for a finishing touch.
Let set before storing or serving.

Notes

Chill the Dough – Prevents the cookies from spreading too much and keeps the caramel inside.
Don’t Overbake – The cookies should look slightly underbaked in the center; they’ll firm up as they cool.
Use High-Quality Cocoa – For deeper, more decadent chocolate flavor.
Seal Well – Make sure the caramel is completely encased to avoid leaking during baking.
Use Flaky Salt – It adds a gourmet touch and enhances the chocolate-caramel combo.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Cuisine: American

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