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Salted Caramel Chocolate Lava Cookies

The ultimate decadent treat, featuring a rich brownie-cookie dough stuffed with a molten, flowing core of salted caramel and topped with flaked sea salt.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tbsp vanilla extract
  • 2 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder sifted
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cups semi-sweet chocolate chunks or chips
Stuffing & Topping
  • 1 cup soft caramels Werther's Soft Caramels, or cooled homemade discs
  • 1-2 tsps flaked sea salt for topping

Equipment

  • Large Mixing Bowl
  • Hand mixer or stand mixer
  • Large baking sheets
  • Cookie scoops (large and small)
  • Parchment paper
  • Rubber spatula

Method
 

  1. Prepare caramel cores by flattening soft caramel pieces into small, consistent discs.
  2. Cream softened butter and both sugars in a large bowl until light and fluffy (3-4 min).
  3. Beat in eggs one at a time, then add vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt.
  5. Gradually mix dry ingredients into the wet on low speed just until combined, then fold in chocolate chunks/chips.
  6. Using scoops, form large balls of dough with a deep well. Insert a caramel disc, then cover completely with more dough and seal well.
  7. CHILL the stuffed cookie balls on baking sheets, covered, in the refrigerator for at least 3 hours, preferably overnight.
  8. Preheat oven to 375°F (190°C). Arrange chilled balls 3 inches apart.
  9. Bake one sheet at a time for 11-14 minutes, until edges are set but center is soft and cracked. Do not overbake!
  10. Immediately sprinkle flaked sea salt over the warm cookies. Let cool on the sheet for 10-15 minutes before serving to let the cookie set.

Notes

Using Werther's Soft Caramels ensures a molten center even after cooling. The chilled dough and correct oven temperature are critical for preventing leaking caramel.