Caramel Stuffed Cookies
Soft, chewy cookies with crisp edges and a gooey caramel center. Made with a buttery brown sugar dough wrapped around soft caramel candies for an irresistible treat.
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
Storage: Store completely cooled cookies in an airtight container at room temperature for 3–4 days. Refrigerate up to 1 week or freeze baked cookies for up to 2 months. To freeze dough, freeze stuffed dough balls until solid, then transfer to a container and bake from frozen, adding 1–2 minutes to the bake time.
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.
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.
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