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Caramel-Stuffed Chocolate Chip Cookies

A delightful twist on classic chocolate chip cookies, these are stuffed with gooey caramel for a surprising treat in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup unsalted butter, room temperature for the best results, bring the butter out of the fridge about 30 minutes before mixing
  • 1.5 cups light brown sugar, packed for a rich, caramel-like flavor
  • 1 teaspoon vanilla extract always use pure vanilla for the best taste
  • 2 large eggs, room temperature this ensures better mixing
  • 2.25 cups all-purpose flour sifted, if you prefer a lighter texture
  • 1 tablespoon cornstarch this helps create a chewy consistency
  • 1 teaspoon baking soda for a perfect rise
  • 1 teaspoon kosher salt brings out the sweetness!
  • 2 cups semi-sweet chocolate chips or use milk chocolate if you prefer it sweeter
Stuffing
  • 24 pieces soft caramels, unwrapped and flattened feel free to experiment with flavored caramels

Method
 

Preparation
  1. Line one baking sheet with parchment paper.
  2. In a stand mixer, cream butter, brown sugar, and vanilla until light and fluffy, about 2-3 minutes.
  3. Add eggs one at a time, mixing well after each.
  4. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low until just combined.
  6. Fold in chocolate chips.
  7. Use a 2-tablespoon scoop to drop dough onto the baking sheet, spacing them a few inches apart.
  8. Flatten each ball in half, place a caramel on one half, cover with the other half, and seal.
  9. Chill the filled cookie dough balls in the fridge for 1 hour.
Baking
  1. Preheat your oven to 350°F (180°C) and line baking sheets with aluminum foil.
  2. Sprinkle a little salt on top before baking.
  3. Bake cookies for 10-12 minutes until edges are golden.
  4. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store these cookies in an airtight container for up to a week at room temperature. For longer storage, freeze after baking for up to three months.