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
Recipe by Gretchen's Bakery at