These gluten free caramel stuffed chocolate cookies are one of my favorite things to bake. They’re rich, chocolatey, and have a soft caramel surprise hiding inside.
The outside is like a classic chocolate cookie – slightly crispy on the edges and chewy in the middle. But when you bite into one, you get that warm, gooey caramel center that makes them extra special.
And yes, they are 100% gluten free. You would never be able to tell though. They taste just as good as any regular cookie, if not better.
The recipe is really simple too. You don’t need any fancy ingredients or techniques, just basic baking stuff, some cocoa powder, and a few caramel candies to tuck inside.
A little sprinkle of flaky sea salt on top brings everything together. That salty-sweet combo with the chocolate and caramel is seriously hard to beat.
Why You’ll Love This Recipe
Gooey Caramel Surprise Inside – Every single cookie has a soft caramel candy hidden in the middle, so when you bite in you get this amazing melty caramel center that makes these cookies extra special.
Perfectly Soft and Chewy – Thanks to the brown sugar and the softened butter, these cookies come out of the oven with that ideal soft and chewy texture that everyone loves in a homemade cookie.
Nobody Will Know They’re Gluten Free – These cookies taste just as rich and indulgent as any regular chocolate cookie out there. The cocoa powder and brown sugar do all the heavy lifting, so nobody at the party will ever guess they’re gluten free.
Chocolate and Caramel Is a Perfect Combo – There’s a reason chocolate and caramel show up together in so many desserts. That salty-sweet caramel paired with deep chocolate flavor is honestly one of the best flavor combos you can put in a cookie.
Ingredients
- 1/2 cup Softened Butter
- 3/4 cup Brown Sugar
- 1 large Egg
- 1 tsp Vanilla Extract
- 1 cup Gluten Free All Purpose Flour
- 1/3 cup Cocoa Powder
- 1/2 tsp Baking Soda
- 12 Soft Caramel Candies
- 1 tsp Flaky Sea Salt
How to Make
Step 1
Preheat your oven to 350F and line a baking sheet with parchment paper.
Step 2
In a large bowl, cream the softened butter and brown sugar together, then mix in the egg and vanilla extract.
Step 3
Add the gluten free all purpose flour, cocoa powder, and baking soda, mixing until a soft chocolate dough forms.
Step 4
Scoop a tablespoon of dough, flatten it slightly, place a soft caramel candy in the center, and wrap the dough completely around it to seal.
Step 5
Place the stuffed dough balls onto the baking sheet, sprinkle with flaky sea salt, and bake for 10 to 12 minutes before letting them cool slightly.
Helpful Tips
Make Sure Your Butter Is Actually Soft
Your butter needs to be soft enough that you can press your finger into it and leave a dent, but it shouldn’t be melty or greasy. If the butter is too cold, it won’t blend smoothly with the brown sugar and you’ll end up with a lumpy mixture.
The easiest way to soften it is to leave it on the counter for about 30 to 45 minutes before you start. Don’t try to speed this up in the microwave because it usually melts part of it while the rest stays cold, and that messes with the cookie texture.
Use the Right Gluten Free Flour
Not all gluten free flours work the same in cookies. You want a gluten free all purpose flour blend that already has xanthan gum in it, like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. If your blend doesn’t include xanthan gum, the dough won’t hold together well and it’ll be really hard to wrap around the caramels.
Check the ingredient list on the back of the bag before you start. If there’s no xanthan gum listed, add about 1/4 teaspoon to the dry ingredients and that should do the trick.
Sift the Cocoa Powder
Cocoa powder loves to clump up, and those little dry lumps don’t break apart easily once they’re in the dough. Give it a quick sift through a fine mesh strainer before you add it to the bowl.
This takes about 20 seconds and makes a real difference. You’ll get a smoother dough and the chocolate flavor will be evenly spread through every cookie instead of getting random bitter bites from cocoa clumps.
You Might Also Like
- Gluten Free Chocolate Chip Cookies
- Gluten Free Espresso Chocolate Chip Cookies
- Gluten Free Salted Caramel Brownies
- Gluten Free Caramel Pecan Turtle Bars
Frequently Asked Questions
What type of caramel candies work best for stuffing these cookies?
Soft, individually wrapped caramel squares (like Kraft caramels) work perfectly because they melt into a gooey center without completely dissolving. You want something that stays soft and chewy after baking, not hard caramel candies that won’t melt properly.
Just make sure to check the label if you need them to be gluten free, since some caramel brands contain gluten-based ingredients.
Gluten Free Caramel Stuffed Chocolate Cookies
Ingredients
- 1/2 cup Softened Butter
- 3/4 cup Brown Sugar
- 1 large Egg
- 1 tsp Vanilla Extract
- 1 cup Gluten Free All Purpose Flour
- 1/3 cup Cocoa Powder
- 1/2 tsp Baking Soda
- 12 Soft Caramel Candies
- 1 tsp Flaky Sea Salt
Instructions
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and brown sugar together, then mix in the egg and vanilla extract.
- Add the gluten free all purpose flour, cocoa powder, and baking soda, mixing until a soft chocolate dough forms.
- Scoop a tablespoon of dough, flatten it slightly, place a soft caramel candy in the center, and wrap the dough completely around it to seal.
- Place the stuffed dough balls onto the baking sheet, sprinkle with flaky sea salt, and bake for 10 to 12 minutes before letting them cool slightly.