Caramel Stuffed Chocolate Chip Cookies Recipe
Indulge in these heavenly Caramel Stuffed Chocolate Chip Cookies, featuring soft, chewy dough loaded with semi-sweet chocolate chips and a gooey caramel center. Finished with an optional sprinkle of flaky sea salt to balance the sweetness, these cookies are perfect for any occasion and guaranteed to satisfy your sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 9-10 minutes per batch
- Total Time: 45 minutes including cooling and multiple batches
- Yield: About 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 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 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Filling and Garnish
- About 36 caramels (individually wrapped or unwrapped)
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F and line sheet pans with parchment paper to prevent sticking.
- Cream Butter and Sugars: Using an electric mixer, beat the softened butter with the brown sugar and granulated sugar on high speed until the mixture is pale, creamy, and clings to the sides of the bowl about 3-4 minutes. Scrape down the bowl as needed to ensure even mixing.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well and scraping down the bowl after each addition. Then add the vanilla extract and mix to combine.
- Combine Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture, mixing just until fully combined without overmixing.
- Add Chocolate Chips: Stir in the semi-sweet chocolate chips evenly throughout the dough.
- Portion Dough and Insert Caramel: Using a tablespoon or a #40 cookie scoop (about 1½ tablespoons), portion rounded tablespoons of dough onto the prepared sheet pan, about eight cookies per pan.
- Stuff with Caramel: Press a caramel piece into the center of each cookie portion, then use your hands to cover the caramel completely with dough, rolling it gently into a smooth ball. Place back on the cookie sheet.
- Bake Cookies: Bake in the preheated oven for 9-10 minutes, or until the tops just begin to turn golden brown.
- Cool and Finish: Let the cookies cool on the baking sheet for a few minutes to set, then transfer to a wire rack to cool completely. If desired, sprinkle flaky sea salt on top while still warm for a delightful sweet-salty contrast.
- Repeat: Repeat the process with the remaining dough and caramels until all cookies are baked.
Notes
- Ensure butter is softened to room temperature for easier mixing and better texture.
- Use individually wrapped caramels or unwrap them before using; if unwrapped, slightly soften them to ease stuffing.
- Flaky sea salt is optional but highly recommended to enhance the flavor complexity.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- For extra gooey caramel centers, avoid overbaking and remove cookies as soon as edges are set and tops are lightly golden.
Keywords: caramel stuffed cookies, chocolate chip cookies, caramel cookies, stuffed cookies, easy dessert, homemade cookies
