Description
Deliciously rich fudgy cookies filled with caramel and topped with whipped cream frosting.
Ingredients
Scale
- 8 tablespoons unsalted butter
- 3/4 cup light brown sugar (firmly packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup Dutch process cocoa powder
- 1/2 cup cake flour
- 3/4 cup all-purpose flour
- 1/2 cup mini chocolate chips
- 1 cup milk chocolate chips
- 12 soft caramels (unwrapped)
- 2 ounces cream cheese (brick-style and full-fat, not cream cheese from a tub)
- 1/3 cup powdered sugar
- 1/2 cup + 3 tablespoons heavy cream
- 1/4 teaspoon vanilla extract (optional)
- English Toffee Baking Bits
Instructions
- Cut butter straight from the fridge into small cubes. Add the cubed butter and brown sugar to a large bowl (or stand mixer fitted with whisk attachment). Beat until completely combined and ultra creamy, about 3–4 minutes.
- Add the egg and vanilla. Beat until combined. Add in cornstarch, baking soda, salt, and cocoa powder. Beat until just combined, scraping the sides with a spatula as needed. Add in cake flour and regular flour and again beat until combined. Don’t overbeat the mixture. Add the mini and regular-sized chocolate chips. Fold the chips and cookies into the dough with a spatula. Cover the bowl tightly and refrigerate for 45 minutes up to 2 hours.
- After chilling, remove the bowl from the fridge and form 6 cookie dough balls. Each ball should be just over 4 ounces (117 grams each). Roll into large balls, then split each ball in half and press 2 unwrapped caramels in the center. Roll the balls back up, being careful to fully cover the caramels. Place dough balls on a parchment-paper-lined sheet pan or plate and return them to the fridge or freezer to chill for 15 more minutes.
- Meanwhile, preheat oven to 325°F. Line an extra-large sheet pan with a silicone liner (parchment paper works, but the cookies bake better on a silicone liner). Add 3 dough balls to the pan, leaving plenty of space between each cookie. Bake for 13–18 minutes, erring on the side of slightly under-baking (I think they’re perfect at 15 minutes). They’re slightly under-baked but will firm up to nice, fudgy/chewy cookies as they set. Remove from oven and immediately press the edges of the cookie inward with the back of a metal spatula to get the perfect round bakery-style cookie. Let cookies stand on the pan 10–15 minutes before moving them to a cooling rack. Allow cookies to cool and finish firming up. Repeat process with the last 3 cookies.
- Place cream cheese and powdered sugar in a large bowl (fitted to a stand mixer with the whisk attachment or use a hand mixer) and beat on medium speed until completely smooth. Switch to low speed and slowly add in the heavy cream; beat until just combined. Stop mixer and scrape the sides with a spatula as needed. Once all the cream has been added, increase the speed to medium-high and beat until the frosting holds stiff peaks. Watch carefully to avoid overbeating. Gently fold in the vanilla with a spatula if adding.
- Transfer whipped cream frosting to a piping bag fitted with an open star piping tip. Generously frost each cookie, equally dividing the frosting among the 6 cookies. Immediately top with crushed Heath bits (to desired preference). Cookies are best enjoyed within a couple of hours; otherwise, the frosting will begin to soften or weep.
Notes
- For Dutch process cocoa powder, refer to specific brands or notes.
- For cake flour, see note about sifting and measuring.
- For all-purpose flour recommendations, use a reliable brand.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg