Caramel-Stuffed Chocolate Chip Cookies

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

Chocolate chip cookies + caramel = Deliciousness!
Photo by Oral W.
Chocolate chip cookies + caramel = Deliciousness!
Caramel-Stuffed Chocolate Chip Cookies
Photo by Oral W.
Chocolate chip cookies + caramel = Deliciousness!
Caramel-Stuffed Chocolate Chip Cookies

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

12

cookies

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

12

servings

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

Directions

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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