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Caramel-Stuffed Chocolate Chip Cookies

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Up your chocolate chip cookie game by stuffing the centers with chewy caramel.

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Rate this recipe 4.7/5 (15 Votes)

Ingredients

  • 3 cups unbleached all-purpose flour
  • 1 1/2 cups light-brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 sticks cold unsalted butter, cut into 1/2-inch pieces
  • 12 ounces semisweet chocolate chips (1 whole bag)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 18 caramels, such as Kraft, halved

Details

Servings 12
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 375°F, with racks in top and middle.

In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.

Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.

Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350°F, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in a airtight container at room temperature up to 3 days.

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