Caramel Stuffed Chocolate Chip Cookies are soft, chewy and delicious. Each cookie is stuffed with ooey gooey caramel for a rich and decadent treat.
I love a good soft and chewy chocolate chip cookie but I also love a good chewy caramel. I thought why not have the best of both worlds and combine the two to create Caramel Stuffed Chocolate Chip Cookies.
Caramel Stuffed Chocolate Chip Cookies sound like a complicated recipe but they are actually quite easy to make. The best part about these cookies is you don't even know the caramel is there until you you starting eating one. Your guests will be surprised when they bite into the pure decadent deliciousness of these cookies. You might even decide these cookies are too good to share with others.
Try my Soft and Chewy Chocolate Chip Cookies if you prefer a chocolate chip cookie without the caramel.
Soft and Chewy Oatmeal Raisin Cookies and Double Chocolate Chip Cookies are also great recipes to satisfy those sweet tooth cravings.
Ingredients
- Caramels - We will cut these up and use them to stuff the chocolate chip cookies. Make sure to use a good quality caramel for this recipe. Some caramels are tough and chewy and they won't work well in this recipe. I used Werther's Soft Creme Caramels and they worked well for creating that ooey gooey caramel texture.
- All-Purpose Flour - I used all-purpose flour for this recipe. I haven't made these cookies using any other type of flour.
- Baking Soda - Helps the cookies to rise.
- Salt - Brings out the flavor of the other ingredients.
- Unsalted Butter - I used unsalted butter in this recipe.
- Granulated Sugar - Adds some sweetness to the cookies.
- Brown Sugar - Helps to give the cookies that nice and chewy texture.
- Eggs - Helps to bind the other ingredients together.
- Vanilla - Adds some flavor.
- Chocolate Chips- I used semi-sweet chocolate chips for this recipe.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Line two large baking sheets with parchment paper.
Melt butter in the microwave or on the stovetop. Set aside.
Prepare the caramels. Cut caramels in half using a knife or scissors. If the caramels are soft enough you can use your hands to break them in half.
In a medium size bowl, combine flour, baking soda and salt. Whisk to combine.
In a large bowl, add melted butter, granulated sugar and brown sugar. Beat with an electric mixture at medium speed until the butter and sugars are mixed well.
Add eggs and vanilla. Beat with mixer on medium speed until the eggs and vanilla have been mixed in. Use a spatula to scrape down the sides of the bowl.
Add half of the flour mixture. Beat at low speed until the flour mixture begins to incorporate into the dough. Increase the speed to medium and continue to beat. Repeat with remaining flour mixture. Use a spatula to scrape down the sides of the bowl as necessary.
Add chocolate chips. Use a spatula to fold in the chocolate chips. The mixture will be quite thick so you will have to use some good elbow grease here.
Use a cookie scoop or a spoon to scoop up approximately two tablespoons of the cookie dough. Shape into a circle and then flatten into a disc.
Place a caramel into the center of the disc.
Gently shape the dough around the caramel. Repeat with remaining dough and caramels.
Drop cookie dough balls onto prepared baking sheet.
Bake for 12-14 minutes or until the tops of the cookies start to turn golden. Remove cookies from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely. Makes 24 cookies.
Hint: Make sure to line the baking sheets with parchment paper because this will help to prevent the bottoms of the cookies from burning.
Substitutions
- Unsalted Butter - You can substitute salted butter for the unsalted butter but be sure to omit the salt from the recipe.
- Chocolate Chips - I used semi-sweet chocolate chips for this recipe but feel free to use whatever type of chocolate chip you have on hand.
Equipment
Large Non-Stick Baking Pans - I used two large non-stick metal baking pans for this recipe. You can use smaller baking pans but you won't be able to fit as many cookies on a pan.
Electric Mixer - I used an electric mixer for this recipe. I highly recommend using an electric mixer for this recipe because the cookie dough is quite thick. You can try mixing by hand but you will need some good elbow grease!
Storage
Caramel Stuffed Chocolate Chip Cookies can be stored in an airtight container or bag for up to three days at room temperature.
Caramel Stuffed Chip Cookies freeze well. Place cookies in a freezer safe container or bag and freeze up to three months. Thaw at room temperature when ready to eat.
Top tip
The quality of the caramel matters! Some caramels are quite tough and chewy. We are going for an ooey gooey caramel center so soft caramels work the best. I like using Werther's Soft Creme Caramels because they have a melt in your mouth like texture.
FAQ
You have baked the cookies too long. Bake the cookies for 12-14 minutes or until the tops start to turn golden. The cookies will look slightly underbaked when you remove them from the oven but they will continue baking on the pan.
No! Caramel Stuffed Chocolate Chip Cookie dough does not require chilling before baking. That means these delicious cookies can be in your mouth that much sooner!
Store the cookies in an airtight container or bag and they will stay soft.
Related
Looking for other recipes like this? Try these:
Recipe
Caramel Stuffed Chocolate Chip Cookies
Ingredients
- 12 caramels
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ½ cup butter unsalted
- ¼ cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup chocolate chips
Instructions
- Preheat oven to 350F. Line two large baking sheets with parchment paper.
- Melt butter in the microwave or on the stovetop. Set aside.
- Prepare the caramels. Cut caramels in half using a knife or scissors. If the caramels are soft enough you can use your hands to break them in half.
- In a medium size bowl, combine flour, baking soda and salt. Whisk to combine.
- In a large bowl, add melted butter, granulated sugar and brown sugar. Beat with an electric mixture at medium speed until the butter and sugars are mixed well.
- Add eggs and vanilla. Beat with mixer on medium speed until the eggs and vanilla have been mixed in. Use a spatula to scrape down the sides of the bowl.
- Add half of the flour mixture. Beat at low speed until the flour mixture begins to incorporate into the dough. Increase the speed to medium and continue to beat. Repeat with remaining flour mixture. Use a spatula to scrape down the sides of the bowl as necessary.
- Add chocolate chips. Use a spatula to fold in the chocolate chips.
- Use a cookie scoop or a spoon to scoop up approximately two tablespoons of the cookie dough. Shape into a circle and then flatten into a disc.
- Place a caramel into the center of the disc.
- Gently shape the dough around the caramel. Repeat with remaining dough and caramels.
- Drop cookie dough balls onto prepared baking sheet.
- Bake for 12-14 minutes or until the tops of the cookies start to turn golden. Remove cookies from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely. Makes 24 cookies.
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