Sabine Venier’s Caramel-Stuffed Chocolate Cookies with Sea Salt

Sabine Venier, creator of the blog Also The Crumbs Please, has just released a new book, and she has our full attention. The Chocolate Addict’s Baking Book (Paige Street Publishing; $22.99) is full of chocolate recipes that we are yearning to make, including these caramel-filled chocolate cookies. According to Sabine, “These chewy chocolate cookies, with a gooey caramel center and topped with flaky sea salt, are what my dreams are made of.” We couldn’t agree more. The Chocolate Addict’s Baking Book is available here.

Yield: 12 cookies


  • 1 cup (135 grams) all-purpose flour, spooned and leveled
  • 1⁄2 cup (43 grams) unsweetened natural cocoa powder, spooned and leveled
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1⁄2 cup (113 grams) unsalted butter, at room temperature
  • 1⁄4 cup (50 grams) packed light brown sugar
  • 3⁄4 cup (150 grams) granulated sugar
  • 1 large (50 grams) egg
  • 2 teaspoons (10 ml) vanilla extract
  • 12 soft caramel candies, such as Kraft or Werther’s
  • 1 teaspoon flaky sea salt


  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  1. In a medium bowl, stir together the flour, cocoa powder, baking soda and salt and set aside.
  1. In a large bowl, using an electric mixer fitted with a paddle or whisk attachment, mix the butter and both sugars on medium speed just until combined, about 1 minute. Then, add the egg and vanilla and mix for about 30 seconds, just until combined. Add the flour mixture and mix until incorporated, about 1 minute.
  1. Scoop 12 equal-sized balls (about 2 to 3 tablespoons [45 to 50 g] each) of cookie dough. Divide each ball in half, place a piece of caramel on the middle of one dough half and then roll the dough halves back into a ball until no caramel is visible anymore. Arrange 6 completed balls, spaced about 3 inches (7.5 cm) apart, on each baking sheet and lightly sprinkle with the sea salt. Bake one sheet at a time for 10 to 12 minutes, or until dry on top.
  1. Remove from the oven and let cool for about 5 minutes, or until firm enough to move. Then, transfer to a wire rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.

Note: You can use this cookie dough recipe as a basic chewy chocolate cookie recipe and fill it with any mix-ins you like, such as peanut butter chips, toffee bits, chopped macadamias or white chocolate chips, just to name a few.

Reprinted with permission from The Chocolate Addict’s Baking Book by Sabine Venier, Page Street Publishing Co. 2020. Photo credit: Sabine Venier

Recommended equipment:

SANTOPRENE HANDLE, 53MM, 50MM (3 Tablespoon)

Natural Aluminum Commercial Baker’s Half Sheet


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Pastry at Home is a hub for elevated dessert recipes for home bakers. Our editors Tish Boyle and AnnMarie Mattila strive to bring you the best curated content to help make you a smarter baker and dessert maker. If you want to be a part of our community, please contribute on the Submit a Recipe page. Or if you have another contribution idea or product you think we would like, shoot us an email at [email protected]. We would love to hear from you!

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