Caramel Stuffed Cookies Recipe
If you’re craving something cozy, a little nostalgic, and totally irresistible, this Caramel Stuffed Cookies Recipe is about to become your new go-to treat—soft, chewy cookies wrapped around a gooey caramel center that stays melty and rich even after they cool.
These caramel filled cookies are my answer to “plain chocolate chip again?” days. They’re soft caramel cookies with crisp, golden edges, a buttery, brown sugar base, and that surprise gooey caramel center that makes people close their eyes on the first bite. Around here, these homemade caramel cookies show up for bake sales, movie nights, Christmas cookie trays, and, honestly, any Tuesday that needs a mood boost.
They aren’t exactly “health food,” but they are made with simple pantry ingredients, and you can choose better-quality caramels and real butter. Plus, you’re baking at home, which always feels like a small gift to the people you love.
Why You’ll Love This Recipe
- Soft, chewy, and gooey all at once – Crisp edges, tender centers, and a molten, gooey caramel center in every bite.
- No fancy equipment needed – Just a bowl, a mixer (or strong whisk and spoon), and a baking sheet.
- Crowd-pleasing and kid-approved – These chewy caramel cookies disappear fast at parties, potlucks, and holiday cookie swaps.
- Freezer-friendly dough – Make the stuffed cookie recipe once and freeze the dough balls for fresh-baked cookies anytime.
- Customizable – Add chocolate chips, sea salt, nuts, or even a hint of espresso to match your caramel dessert cookie mood.
- Perfect for gifting – They look bakery-level impressive, but they’re secretly very simple. Great in cookie boxes or tins.
- Works with different caramels – Use soft caramel candies, caramel squares, or even salted caramel pieces depending on what you have.
- Reliable texture every time – With chilling and a few little tricks, they stay thick, soft, and not flat or greasy.
Let me explain how to make them step-by-step, with all the little details I wish someone had told me 20 years ago.
Ingredients
Here’s everything you’ll need for this Caramel Stuffed Cookies Recipe. This batch makes about 18–20 cookies.
For the cookie dough:
- 2 ½ cups (300 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt (or table salt)
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2 tbsp milk (whole or 2% – helps keep the cookies soft)
For the gooey caramel center:
- 20 soft caramel candies (like Werther’s soft caramels or Kraft caramels), unwrapped
- 1–2 tsp flaky sea salt, for sprinkling (optional but strongly encouraged)
Optional add-ins (choose 1–2 for fun variations):
- ½ cup semi-sweet chocolate chips
- ½ cup chopped dark chocolate
- ½ cup chopped pecans or walnuts, toasted
- ½ tsp ground cinnamon, for a cozy fall flavor
Ingredient Tips:
- Butter: Use real butter, not margarine. Let it sit out 30–45 minutes so it’s soft but not greasy. If you press it with your finger, it should leave an indent but not collapse.
- Flour: Spoon flour into the measuring cup and level it off with a knife. Packed flour is one of the biggest reasons cookies turn out dry.
- Caramels: You want soft caramels. Very hard candies won’t melt the same way and can turn sticky or sharp as they cool.
- Salt: Fine salt goes into the dough; flaky sea salt goes on top. That little sweet-salty contrast makes these taste like caramel bakery cookies.
Directions
1. Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. This keeps the leavening and salt evenly distributed, which means your caramel dessert cookies bake evenly and don’t get weird pockets of salt.
2. Cream the butter and sugars
In a large mixing bowl (or the bowl of a stand mixer with the paddle attachment), beat the softened butter, brown sugar, and granulated sugar on medium speed for about 2–3 minutes, until the mixture looks light and fluffy.
You should see it lighten in color and look a little “whipped.” That air helps create a soft, chewy texture rather than a dense, heavy cookie.
3. Add eggs, vanilla, and milk
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Mix in the vanilla and milk just until combined.
If the batter looks slightly creamy and silky at this stage, you’re on the right track.
4. Add the dry ingredients
With the mixer on low, slowly add the flour mixture. Mix just until you no longer see streaks of flour. Stop the mixer and give everything a quick stir with a spatula, scraping the bottom of the bowl.
If you’re using chocolate chips, nuts, or cinnamon, fold them in now. Don’t over-mix here—overworked dough makes tough cookies.
5. Chill the dough (don’t skip this!)
Cover the dough and chill it in the fridge for at least 45–60 minutes, or up to 24 hours.
Chilled dough:
- Helps keep the cookies thick and chewy
- Prevents the butter from melting too fast
- Gives the flour time to hydrate, which improves flavor and texture
If your kitchen is warm (hello, summer baking), lean closer to the full hour.
6. Prep your baking sheets and caramels
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Unwrap your caramel candies and set them in a small bowl. If they’re very firm, you can microwave them for about 5 seconds—just enough to soften a bit, not melt.
7. Shape and stuff the cookie dough
Scoop about 2 tablespoons of dough (a medium cookie scoop works well). Flatten it gently in your palm.
Place one caramel candy in the center, then fold the dough around it, pinching the seams so the caramel is fully enclosed. Roll into a smooth ball.
Set the stuffed dough balls on the prepared baking sheets, spacing them about 2 inches apart. If your kitchen is hot, put the filled dough balls back in the fridge for 10–15 minutes before baking. That extra chill keeps the caramel from leaking out.
8. Bake to soft, golden perfection
Bake one sheet at a time for 10–12 minutes, or until the edges are lightly golden and the centers still look a bit soft and puffy.
They’ll set as they cool, so don’t wait for them to look “done” in the middle or you’ll lose that chewy caramel cookie texture.
9. Add flaky salt and cool
Right when the cookies come out of the oven, sprinkle the tops with a pinch of flaky sea salt, if using. Let the cookies cool on the baking sheet for 5–10 minutes before moving them to a wire rack.
The caramel will be very hot at first, so give them a little time. I know—it’s hard to wait.
Servings & Timing
- Yield: About 18–20 caramel stuffed cookies
- Prep Time: 20 minutes
- Chill Time: 45–60 minutes
- Bake Time: 10–12 minutes per batch
- Total Time: About 1 hour 20 minutes (most of it hands-off chilling)
If you’re baking several sheets, your total bake time may stretch a bit, but the actual effort stays low.
Variations
Here’s where you can have some fun with this Caramel Stuffed Cookies Recipe and tailor it to your crew.
- Salted Caramel Chocolate Chip Cookies – Stir ½ cup semi-sweet chocolate chips into the dough and keep the flaky salt on top.
- Caramel Pecan Cookies – Add ½ cup chopped toasted pecans for a nutty crunch that pairs beautifully with the gooey caramel center.
- Cinnamon Caramel Snickerdoodle-Style – Mix ½ tsp cinnamon into the dough and roll the stuffed dough balls lightly in cinnamon sugar before baking.
- Espresso Caramel Cookies – Stir 1–2 tsp instant espresso powder into the flour for a subtle coffee note that deepens the caramel flavor.
- Peanut Butter Caramel Cookies – Replace ¼ cup of the butter with ¼ cup creamy peanut butter for a peanutty twist around the caramel filling.
- Mini Caramel Stuffed Cookie Bites – Use 1 tablespoon of dough and cut caramels in half for small, bite-sized treats perfect for parties.
Storage & Reheating
One of my favorite things about these caramel filled cookies is that they hold up well—if they last that long.
- Room Temperature: Store completely cooled cookies in an airtight container at room temperature for 3–4 days. Layer them with parchment if you stack them.
- Refrigerator: If your kitchen runs warm, you can refrigerate them for up to 1 week. Let them sit at room temp for 10–15 minutes before serving, so the caramel softens a bit.
- Freezer (Baked Cookies): Freeze baked cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature, then warm gently in a 300°F (150°C) oven for 3–4 minutes if you want the center extra gooey.
- Freezer (Cookie Dough): You can freeze the stuffed dough balls on a tray until solid, then transfer them to a bag or container for up to 2 months. Bake from frozen, adding 1–2 extra minutes to the bake time.
For holiday baking, I often make the dough and shape the stuffed cookie balls in November, then bake fresh in December. It spreads out the work and keeps everything tasting “just baked.”
Notes
- Prevent caramel leaks: Make sure the caramel is fully wrapped with dough and the seams are pinched closed. If you see caramel peeking out, add a little extra dough to patch it.
- Thickness matters: If your cookies are spreading too much, your butter may have been too soft or the dough too warm. Chill the shaped dough balls 10–15 minutes before baking.
- Color cues: Since caramel browns quickly, stick to “light golden edges” rather than waiting for them to be deep brown.
- Flavor gets better: These soft caramel cookies taste even better several hours after baking, once the flavors have had time to settle.
- Pan choices: Lighter-colored baking sheets help keep the bottoms from over-browning. Dark pans can bake a bit faster, so check them at 9 minutes.
You know what? After testing these a half-dozen times for this post (my neighbors were thrilled), I found that a slightly underbaked center gave me the most consistent gooey caramel center without sacrificing structure.
FAQs
1. Can I use homemade caramel instead of store-bought?
Yes, but it needs to be fairly firm and chewy, not runny. Chill homemade caramel, cut into small squares, and keep it cold while stuffing the dough.
2. My caramel leaked out—what went wrong?
Usually the dough wasn’t sealed tightly, or it was too warm. Make sure the caramel is fully enclosed and chill the stuffed dough balls before baking next time.
3. Can I make these caramel stuffed cookies gluten-free?
You can use a cup-for-cup gluten-free baking flour blend. The texture might be slightly more tender, but readers have had good results with blends like Bob’s Red Mill 1:1.
4. Do I have to chill the dough?
Technically you can bake right away, but the cookies will spread more and be thinner. Chilling helps keep them thick, chewy, and better at holding that caramel filling.
5. Can I use salted butter instead of unsalted?
Yes—just reduce the added salt in the recipe to ¼ tsp. Taste your dough if you’re unsure; it should taste pleasantly sweet with a hint of salt.
6. How do I keep the caramel soft after the cookies cool?
Use soft caramels (not very hard candies), don’t overbake the cookies, and store them in an airtight container. Gently reheating them for a few minutes before serving also brings the gooey factor back.
7. Can I make smaller cookies?
Absolutely. Use about 1 tablespoon of dough and half a caramel. Reduce bake time to 8–9 minutes and keep an eye on them.
8. How do I add a stronger caramel flavor to the dough itself?
Use dark brown sugar for a deeper molasses flavor, or add 1–2 tablespoons of caramel sauce to the dough and reduce the milk slightly.
Conclusion
These caramel stuffed cookies bring together everything we love in a cozy baking project: a simple, reliable dough, a fun little surprise inside, and that crowd-pleasing, gooey caramel center that makes people ask, “Can I get this Caramel Stuffed Cookies Recipe?”
If you bake them, I’d love to hear how they turned out—leave a comment, rate the recipe, or tell me what variation you tried. And if gooey centers are your thing, you might also enjoy exploring my other caramel baking recipe ideas next time you preheat the oven.
Caramel Stuffed Cookies
Ingredients
- 2 1/2 cups all-purpose flour 300 g, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt or table salt
- 1 cup unsalted butter 2 sticks / 226 g, softened to room temperature
- 1 cup light brown sugar 200 g, packed
- 1/2 cup granulated sugar 100 g
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk whole or 2%, helps keep the cookies soft
- 20 soft caramel candies like Werther’s soft caramels or Kraft caramels, unwrapped
- 1 teaspoon flaky sea salt for sprinkling on top, optional
- 1/2 cup semi-sweet chocolate chips optional add-in
- 1/2 cup chopped dark chocolate optional add-in
- 1/2 cup chopped pecans or walnuts toasted, optional add-in
- 1/2 teaspoon ground cinnamon optional add-in for cozy flavor
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, and fine sea salt until well combined. Set aside.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter, light brown sugar, and granulated sugar on medium speed for 2–3 minutes, until light and fluffy.1 cup unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Mix in the vanilla extract and milk just until combined.2 large eggs, 2 teaspoons pure vanilla extract, 2 tablespoons milk
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until you no longer see streaks of flour. If using chocolate chips, chopped chocolate, nuts, or cinnamon, fold them in gently by hand. Do not over-mix.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1/2 cup semi-sweet chocolate chips, 1/2 cup chopped dark chocolate, 1/2 cup chopped pecans or walnuts, 1/2 teaspoon ground cinnamon
- Cover the bowl and chill the cookie dough in the refrigerator for at least 45–60 minutes, or up to 24 hours, until firm. This helps keep the cookies thick and chewy and prevents excess spreading.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Unwrap the soft caramel candies and place them in a small bowl. If very firm, microwave briefly (about 5 seconds) to soften slightly, but do not melt.20 soft caramel candies
- Scoop about 2 tablespoons of chilled dough (a medium cookie scoop) and flatten it gently in your palm. Place one caramel candy in the center and fold the dough around it, pinching the seams so the caramel is fully enclosed. Roll into a smooth ball and place on the prepared baking sheet, spacing about 2 inches apart. If the kitchen is warm, chill the filled dough balls for 10–15 minutes before baking.20 soft caramel candies
- Bake one sheet at a time for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft and puffy. Do not overbake; the cookies will continue to set as they cool.
- Immediately after removing the cookies from the oven, sprinkle the tops with flaky sea salt if using. Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool further. The caramel centers will be very hot at first, so allow them to cool slightly before serving.1 teaspoon flaky sea salt
Notes
Tips: Use soft caramels for a gooey center. Make sure the caramel is fully sealed in dough to prevent leaks. If cookies spread too much, chill the shaped dough balls before baking. Slightly underbaking keeps the centers soft and helps the caramel stay gooey.
