Introduction

These caramel stuffed chocolate chip cookies combine the best of both worlds: gooey caramel center wrapped in a soft, chocolate-studded cookie. They’re perfect for anyone who loves a sweet surprise inside their classic cookie. Simple to make and utterly irresistible, these treats will quickly become a household favorite.

The image shows four round, soft chocolate chip cookies on a white marbled surface. One cookie is broken open in the center, revealing a thick, gooey caramel layer inside. The cookie dough is light golden brown with several large, glossy chocolate chips embedded on top and scattered around. Some coarse salt flakes are sprinkled on the cookies, adding texture. The cookies have a slightly cracked surface, showing their softness and chewiness. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup butter, softened to room temperature

1 cup packed light or dark brown sugar

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 cups semi-sweet chocolate chips

About 36 caramels (see Notes)

Flaky sea salt, for sprinkling (optional)

Instructions

Step 1: Preheat your oven to 375°F and line sheet pans with parchment paper.

Step 2: Using an electric mixer, beat the butter, brown sugar, and granulated sugar on high speed for 3-4 minutes until the mixture is pale, creamy, and sticks to the sides of the bowl. Scrape down the bowl once or twice during mixing.

Step 3: Add the eggs one at a time, mixing and scraping down the bowl after each addition. Mix in the vanilla extract.

Step 4: Add the flour, baking soda, and salt, mixing just until combined. Stir in the chocolate chips.

Step 5: Scoop rounded tablespoons of dough (about 1 ½ tablespoons using a #40 cookie scoop) onto the prepared sheet pans, spacing about 8 cookies per pan.

Step 6: Press a caramel candy into the center of each cookie dough round. Carefully fold the dough over the caramel to completely cover it, then roll into a smooth ball. Place the ball back on the cookie sheet.

Step 7: Bake the cookies for 9-10 minutes, or until the tops just begin to brown. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. If using, sprinkle with flaky sea salt while warm.

Step 8: Repeat the process with the remaining dough and caramels.

Tips & Variations

To prevent sticking and help shaping, slightly chill the cookie dough before stuffing with caramel.

Use soft caramels or unwrap and slightly soften them in the microwave for easier stuffing.

For a festive touch, sprinkle a pinch of flaky sea salt on each cookie after baking to balance the sweetness.

Substitute half the chocolate chips with white or milk chocolate for a sweeter twist.

FAQs

Can I use caramel sauce instead of wrapped caramels?

Caramel sauce is too liquid to hold its shape inside the cookie dough, which may cause it to leak during baking. Wrapped caramels work best for a gooey but contained center.

What if I don’t have parchment paper?

You can lightly grease your baking sheet or use a silicone baking mat to prevent sticking. However, parchment paper makes cleanup easier and helps cookies bake evenly.