Caramel Stuffed Chocolate Chip Cookies

What makes these Caramel Stuffed Cookies THE BEST?

• Texture. These cookies have everything. Crunchy edges, chewy cookie texture, gooey middles.
• Salty Sweet Combo. There’s nothing better than a salty sweet dessert in my opinion, and these cookies hit the nail on the head.
• Store bought caramels. I had SO much trouble figuring out a homemade caramel that was easy to make, the perfect consistency, and stayed in the middle of the cookie without leaking out or completely dissolving into the cookie while they bake. Enter store bought CHOCOLATE COVERED caramels to the rescue. The chocolate coating around the soft salted caramel protects it while the cookies bake leaving you with a pool of gooey caramel when you bite into the cookie!
• One Bowl, No mixer required. These cookies can be mixed by hand with no mixer required!
• Stay soft for DAYYYYS. These cookies will keep on the counter for several days and stay soft. If needed, pop them in the microwave for 8-10 seconds before enjoying.

Ingredients

• Salted Butter. Don’t be afraid to use salted butter when baking! Salt makes sweet things taste better and balances the flavors. I recommend using Salted Kerrygold.
• Sugars. This recipe uses both granulated and brown sugar for that classic chocolate chip cookie flavor. I use dark brown sugar for extra color and chew, but if all you have is light brown sugar, that’s fine!
• Egg AND Extra Egg Yolk. An extra egg yolk does a lot in the way of providing the best chewy texture in cookies!
• Dry Ingredients. Just the classic combo of all purpose flour, baking soda, baking powder, and salt.
• Chocolate. You’ll need 3/4 C of chocolate chips. I like to do a mix of mini semi sweet and regular sized semi sweet chocolate chips, but use your favorite. I also stir in a chopped chocolate bar. The chocolate chips will hold their shape when baked and the chocolate bar will fully melty into chocolate puddles.
• Caramels. I tested these cookies with 10 different store bought caramels and found that the Kroger (Private Selection) Chocolate Covered Sea Salt Caramels were the best BY FAR. If you can’t find those, Ghirardelli Chocolate Caramels, Dove Chocolate Caramels, and Lindt Caramel Truffles were also good!

How to Make Caramel Stuffed Chocolate Chip Cookies

In a large microwave safe mixing bowl, melt the butter and allow it to cool slightly. Whisk in the sugars until combined. Add the vanilla extract, egg, and egg yolk. Whisk for at least 1 minute, or until the mixture slightly lightens in color and becomes glossy.

Add the dry ingredients and fold until mostly combined with a few streaks of flour remaining. Fold in the chocolate and the remaining streaks of flour. Scoop onto a parchment lined cookie sheet with a large 3 TBSP cookie scoop. Pop the tray into the fridge for 30 minutes, just long enough so that the sticky dough firms up enough to handle so you can stuff the middles with caramel.

Roll the cookie dough into a smooth ball in your hands. Use your thumbs to create a well in the center of the cookie dough. Press the caramel into the well and then bring the dough up and around it, full encasing the caramel inside the cookie dough. Place cookie dough back in the fridge while you preheat the oven to 350.

Bake in two batches on parchment lined cookie sheets. Leave plenty of room for cookies to spread. Bake for 12 minutes, then allow to cool on the hot cookie sheet for at least 5 minutes. If they look underdone in the center that’s ok! They will finish setting up on the hot cookie sheet. Top with flaky salt, optional but recommended.

Tools & Equipment

• Large Mixing Bowl. I love these large glass mixing bowls from Amazon. The Anthropologie mixing bowl I’m using in the process photos is no longer for sale on their website, but it’s similar to these from West Elm.
• Cookie Sheets. These half sheet pans from USA Pan are my personal favorite. Note that the pans you bake on can have HUGE impacts on the way your bakes turn out. So if you’re having trouble executing a recipe, maybe it’s your pan!
• Cookie Scoop. Technically what I use is an ice cream scoop. I love the large size and the trigger for easy scooping!
• Parchment Paper. Ensures your cookies won’t stick (especially when using caramel!) and makes for easy clean up. I love these precut parchment sheets from Amazon.

Caramel Stuffed Chocolate Chip Cookies Faqs

• Can I make this recipe Gluten Free? I haven’t personally tested them as GF, but you shouldn’t have any trouble if you just sub out the AP flour for a 1 to 1 gluten free flour replacement like the one from Bob’s Redmill or King Arthur Baking.
• Can I make these cookies ahead of time. Yes. You can freeze the dough with caramel in the centers in an airtight container for up to 3 months. When ready to bake, let them thaw in the fridge overnight or on the counter for at least 1 hour, then bake as directed. You can also let the assembled dough sit in the fridge covered for up to two days before baking. Just be SURE to cover it so the dough doesn’t dry out.
• Can I stuff these cookies with homemade caramels? You can try! I tested several versions with homemade caramels and just couldn’t find the balance of easy enough for the casual, every day baker while making sure the caramel stays pooled in the center and doesn’t melt into the cookie dough while it bakes. If you figure it out PLEASE let a girl know! 🙂