Caramel Volcano Cookies

Caramel Volcano Cookies

Caramel Volcano Cookies

We can never have too many cookies recipes!

Especially when they include chocolate & caramel!

Caramel Volcano Cookies to be exact!

These fudgy brownie like cookies are loaded up with gooey, melt-y caramel that start to ooze out like lava from a volcano while they bake!

Stuffed with Hershey’s Caramel Candies these cookies are really addicting!

I seriously had to get them OUT of my house pronto so I would stop eating them!

I mentioned in the video that if you cannot get the Hershey’s Caramel Candies you can basically stuff these cookies with just about anything!

Snickers Bars, Twix, Almond Joys, Nutella! yep I’ve done it all!

5.0 from 4 reviews
Caramel Volcano Cookies
Serves: 16 Cookies
  • All Purpose Flour 1½ cup (190g)
  • Cocoa Powder ¾ cup (70g)
  • Baking Powder 1½ teaspoons (7g)
  • Salt ½ teaspoon (3g)
  • Eggs large 2 (100g)
  • Unsalted Butter 10 Tablespoons (140g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar ½ cup (105g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Confectioners sugar *as needed
  • Hershey's Caramel Candies 16
  1. Sift the flour, baking powder, salt & cocoa powder
  2. Cream the butter & both sugars together until light and fluffy abotu 5 minutes
  3. Add the eggs and vanilla one at a time
  4. Add the sifted dry ingredients all at once and mix smooth
  5. Scoop batter with a 2ounce cookie scoop and press a candy into the center of the dough
  6. Roll the dough ball into the confectioners sugar and place onto a parchment lined sheet pan spaced 2" apart
  7. Bake in a preheated 350°F oven for 13-15 minutes
  8. Cool slightly before serving
Cookies can be stored for up to 1 week at room temperature in an airtight container



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  1. hi Gretchen this is the first time that i visit your website.(i’m a Korean so there may be wrong words used in this comment. sorry^^)I’ve been watching your videos on the YouTube. you’re uploading your videos very often. i think you’re very diligent. i really want to thank you for sharing your awesome recipes and ideas. i actually comment here to request caramel frosting recipe. i know you like caramel so much. you said it in your videos many times. and i really love caramel too. i tried caramel frosting before but it was too hard to spread. i tried 2 times but i couldn’t make it spreadable. but i really want to make caramel frosting . (i’m obsessed with caramel^^)if you have awesome recipe for this please share it with caramel lovers.

  2. Wow, Gretchen, these look delicious!! I’m definitely going to try them. I used your recipe for peanut butter cups. They turned out absolutely delicious! I took a large quantity of them to the County Courthouse in Itawamba County, Mississippi yesterday. Within minutes, everyone of them was gone and everyone said they were delicious. I love your videos and I watch them everyday!!

      1. Thanks.
        I can’t stop baking these 🙁
        I’m making them twice a week lol.
        Thanks a lot Gretchen, I don’t know what would I do without you!!!

  3. Gretchen, I made these cookies today! (Couldn’t eat just 1!!) Very very good! I did add one ingredient to the mix. I mixed in coconut flakes. And these almost tasted like a candy bar cookie! Great recipe and will make them again! Yummy!! THANKS!!

  4. I love you & your recipes butttt some need more information Like I just made your caramel cookies but it does not say how the should be be after the baking time it says 13 to 15 minutes should they be firm soft see what I mean I find this on a lot of you recipes to little info.

    1. Im so sorry I thought the description on my written blog post was enough to explain how these are:
      These fudgy brownie like cookies are loaded up with gooey, melt-y caramel that start to ooze out like lava from a volcano while they bake!

  5. Me again.
    I am still extremely happy with this recipe, I keep on baking it over and over.
    But now I am trying to not-to-eat-it-all-at-once, lol.
    I froze some of the dough this time. Do you think I can store it for up to 2 months, like any other normal dough?
    Thanks a lot! 🙂

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