Print Recipe

Caramel Stuffed Chocolate Cookies with Coconut MnM's

Author: Kristin


  • 1 1/2 cups flour
  • 1/2 cup + 2 Tbsp cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 10 tbsp salted butter softened at room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 dozen caramels such as Kraft
  • 2 bags of coconut MnMs
  • Powdered sugar for dusting (optional)


  • Preheat oven to 350 degrees.
  • In a mixing bowl whisk together flour, cocoa powder, baking powder and salt; set aside.
  • Whip together butter and sugars on medium-high speed until pale and fluffy, about four minutes.
  • Mix in eggs and vanilla, one at a time, stirring after each addition until combined.
  • Slowly add in dry ingredients and mix on low speed just until combined.
  • Place a one tablespoon scoop of dough on a cookie sheet, and gently press a caramel in the center. (I use a cookie scoop, which yields around a tablespoon).
  • Top with another tablespoon of dough and press edges of the dough around the caramel, so the caramel is completely covered.
  • Top each ball of dough with about eight or nine coconut MnMs.
  • Bake for 12-14 minutes. Allow to cool for five minutes on the cookie sheet before removing to a cooling rack.
  • Dust with powdered sugar (optional).