Caramel Stuffed Chocolate Chip Cookies

Why You’ll Love This Recipe

  • Decadent Flavor: The combination of rich chocolate chips and molten caramel creates an irresistible treat.
  • Gourmet Touch: Add a sprinkle of flaky sea salt for a bakery-style finish.
  • Easy to Make: Straightforward steps and simple ingredients make these cookies perfect for bakers of all skill levels.
  • Customizable: You can experiment with different types of caramels or add mix-ins like nuts for variety.
  • Make-Ahead Friendly: Prepare the dough in advance and bake when ready for fresh cookies on demand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • ¾ cup (200g) butter, softened to room temperature
  • 1 cup (213g) brown sugar (light or dark, packed)
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¾ cups (330g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (350g) semi-sweet chocolate chips
  • About 36 caramels (individually wrapped or squares)
  • Flaky sea salt (optional, for sprinkling)

Directions

  1. Preheat the oven: Set your oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. Cream the butter and sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar together until pale and fluffy (about 3-4 minutes). Scrape the bowl as needed.
  3. Incorporate eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Mix the dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined.
  5. Add chocolate chips: Stir in the chocolate chips until evenly distributed.
  6. Shape the cookies: Scoop about 1 ½ tablespoons of dough for each cookie. Flatten slightly, place a caramel in the center, and wrap the dough around it to seal. Roll into a ball.
  7. Bake: Place cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-10 minutes, until the edges are set and tops are lightly golden.
  8. Cool: Allow cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt if desired.

Servings and Timing

  • Yield: Makes approximately 36 cookies
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes per batch
  • Total Time: About 30-40 minutes

Variations

  • Chocolate Variety: Swap semi-sweet chocolate chips for milk or dark chocolate.
  • Stuffing Options: Try filling the cookies with peanut butter cups, Nutella, or white chocolate chunks instead of caramel.
  • Add-ins: Include chopped nuts, toffee bits, or shredded coconut for extra texture.
  • Dough Freezing: Make extra dough and freeze pre-stuffed cookie dough balls for easy future baking.

Storage/Reheating

  • Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
  • Freezing: Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
  • Reheating: Warm cookies in the microwave for 10-15 seconds to restore their gooey caramel centers.

FAQs

1. Can I use homemade caramel for this recipe?

Yes, you can! Just ensure it’s firm enough to hold its shape during baking.

2. What type of caramels work best?

Individually wrapped soft caramels or caramel squares are ideal. Avoid hard candies as they won’t melt properly.

3. Can I make these cookies without a stand mixer?

Absolutely. A hand mixer or even a sturdy whisk and some elbow grease will do the trick.

4. How can I prevent the caramel from leaking?

Ensure the caramel is fully enclosed in the dough before baking.

5. Can I make smaller cookies?

Yes, but adjust the baking time to about 7-8 minutes to avoid overbaking.

6. How do I make the cookies chewier?

Use more brown sugar than granulated sugar, and avoid overbaking.

7. Can I prepare the dough ahead of time?

Yes, you can refrigerate the dough for up to 48 hours or freeze it for longer storage.

8. Should I chill the dough before baking?

Chilling isn’t necessary, but it can help prevent spreading if your kitchen is warm.

9. Can I skip the salt?

Yes, but a sprinkle of sea salt enhances the flavor profile beautifully.

10. Can I substitute margarine for butter?

You can, but the flavor and texture may differ slightly.

Conclusion

These caramel-stuffed chocolate chip cookies are a delightful twist on a classic treat, delivering rich chocolatey flavor with a gooey caramel surprise. Perfect for sharing (or keeping to yourself), they’re versatile, indulgent, and easy to make. Whip up a batch and elevate your cookie game today!


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Caramel Stuffed Chocolate Chip Cookies


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  • Author: Isabella
  • Total Time: 30-40 minutes
  • Yield: Approximately 36 cookies
  • Diet: Vegetarian

Description

Indulge in the ultimate cookie experience with these caramel-stuffed chocolate chip cookies. Gooey caramel centers, rich chocolate chips, and a sprinkle of flaky sea salt make these cookies irresistibly decadent. Perfect for dessert lovers craving a sweet surprise!

 


Ingredients

  • ¾ cup (200g) butter, softened
  • 1 cup (213g) brown sugar (packed)
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 ¾ cups (330g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups (350g) semi-sweet chocolate chips
  • About 36 caramels (individually wrapped or squares)
  • Flaky sea salt (optional, for garnish)

Instructions

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  1. reheat the Oven:
    • Set to 375°F (190°C) and line baking sheets with parchment paper.
  2. Cream Butter and Sugars:
    • Beat butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes).
  3. Add Eggs and Vanilla:
    • Mix in eggs one at a time, then stir in vanilla extract.
  4. Combine Dry Ingredients:
    • In a separate bowl, whisk flour, baking soda, and salt. Gradually fold into the wet ingredients until just combined.
  5. Mix in Chocolate Chips:
    • Stir in chocolate chips evenly.
  6. Shape Cookies:
    • Scoop 1 ½ tbsp dough, flatten slightly, place a caramel in the center, and wrap the dough around it. Roll into a ball.
  7. Bake:
    • Place cookies 2 inches apart on prepared sheets. Bake for 9-10 minutes until edges are golden.
  8. Cool:
    • Cool for 2-3 minutes on the baking sheet, then transfer to a wire rack. Sprinkle with sea salt if desired.

Notes

  • Use soft caramels for the best gooey centers.
  • Chilling the dough is optional but helps prevent spreading.
  • For chewier cookies, prioritize brown sugar over granulated sugar.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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