Caramel Stuffed Cookies Recipe - The Cookie Rookie® (2024)

5 from 3 votes

Author: Becky Hardin

• ▢ 1 cup unsalted butter 226 grams, room temperature (2 sticks)
• ▢ ¾ cup brown sugar 160 grams
• ▢ ¾ cup granulated sugar 150 grams
• ▢ 2 large eggs 100 grams, room temperature
• ▢ 2 large egg yolks 28 grams, room temperature
• ▢ 1 tablespoon vanilla extract 12 grams
• ▢ 2½ cups all-purpose flour 300 grams
• ▢ 1½ cups cake flour 180 grams, see note
• ▢ 2 teaspoons cornstarch 6 grams
• ▢ 1 teaspoon baking powder 4 grams
• ▢ 1 teaspoon baking soda 6 grams
• ▢ 1 teaspoon kosher salt 3 grams
• ▢ 1½ cups chocolate chips 255 grams
• ▢ 9 (1-inch) baking caramels 85 grams, cut into ½-inch squares, Kraft recommended

• Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Set aside.

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.

  1 cup unsalted butter, ¾ cup brown sugar, ¾ cup granulated sugar

  

• Add in the eggs, egg yolks, and vanilla extract and mix until incorporated.

  2 large eggs, 2 large egg yolks, 1 tablespoon vanilla extract

  

• In a separate bowl, whisk the flour, cake flour, cornstarch, baking powder, baking soda, and salt together. Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition.

  2½ cups all-purpose flour, 1½ cups cake flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt

  

• Add the chocolate chips and mix until just combined.

  1½ cups chocolate chips

  

• Use a cookie scoop to gather a portion of the dough in your hand. You should have enough dough for 18 large cookies.

  

• Make an indentation in the ball of dough. Take a caramel and place it in the well of the cookie dough. Pinch the dough to cover the caramel. Gently roll the dough between your hands to form a ball that completely covers the caramel. Place back on the baking sheet, leaving at least 2 inches between the cookies. Repeat until the cookie dough is gone.

  9 (1-inch) baking caramels

  

• Place the cookie dough balls in the refrigerator to chill for 10 minutes.

  

• Bake for 10-12 minutes, or until the edges are set and the middles are still soft. Remove them from the oven and press a few more chocolate chips onto the top of each cookie. Cool on a wire rack for 5-10 minutes and enjoy!

• Cake Flour:You can make your own cake flour by measuring 1½ cups of all-purpose flour, removing 3 tablespoons, and adding 3 tablespoons of cornstarch. Mix and sift well before using.
• In a pinch, you can use all-purpose flour in place of the cake flour.
• You can use salted butter instead of unsalted; simply omit the salt.
• For a richer flavor, you can use dark brown sugar instead of light.
• Feel free to use your favorite kind of chocolate chips, such as milk, semisweet, or dark. You could even use caramel baking chips!
• You can stuff these cookies with a tablespoon of frozen nut butter or Nutella instead of caramels.
• Make sure the caramels arecompletely covered with cookie dough. If not, the caramel will ooze out during baking.
• Bake these cookies on parchment paper to prevent a sticky mess in the event that some caramel does ooze out.
• These cookies are best enjoyed warm from the oven. If eaten at room temperature, the caramel will be firmer and more chewy. Rewarm for 15 seconds in the microwave or a few minutes in a 350°F oven.

Storage:Store caramel stuffed cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

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