These caramel stuffed chocolate chip cookies are soft, gooey, and absolutely irresistible. Each bite is filled with melty chocolate, chewy caramel, and just the right touch of sweetness. When I pull them out of the oven, the caramel center oozes beautifully, and once cooled, it becomes perfectly chewy.

Why You’ll Love This Recipe

I love chocolate chip cookies, but when I add caramel inside, they become something truly special. The contrast of melty chocolate, soft cookie dough, and rich caramel makes every bite unforgettable. I also enjoy how quick this recipe is — no chilling required, and I can have fresh, bakery-style cookies in under 30 minutes. If I want to add a little flair, a sprinkle of flaky sea salt balances the sweetness beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Butter, softened to room temperature

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Baking soda

• Salt

• Semi-sweet chocolate chips

• Caramels (about 36 pieces)

• Flaky sea salt for sprinkling (optional)

Directions

1. I preheat my oven to 375°F and line baking sheets with parchment paper.

2. With an electric mixer, I beat butter, brown sugar, and granulated sugar until pale and fluffy, about 3–4 minutes.

3. I add eggs one at a time, then mix in vanilla.

4. Next, I mix in flour, baking soda, and salt until just combined, then stir in chocolate chips.

5. I scoop about 1 ½ tablespoons of dough, press a caramel into the center, and roll the dough around it so it’s completely covered.

6. I place the cookie balls on the prepared sheet, about 8 per pan.

7. I bake for 9–10 minutes, until the tops just start to turn golden.

8. I let them cool on the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 36 cookies. Prep time takes around 15 minutes, and baking is 9–10 minutes per batch, so total time is about 25 minutes.

Variations

I sometimes use a mix of dark and white chocolate chips for a different flavor. If I want more crunch, I stir in chopped pecans or walnuts. For a fun twist, I’ve even swapped caramels with peanut butter cups or Nutella (frozen first so it holds its shape). Each version brings something unique but still keeps that gooey surprise in the middle.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. If I want them warm and gooey again, I reheat them in the microwave for 15 seconds or in the oven at 350°F for 5 minutes. They also freeze well — I wrap them individually and store them for up to 2 months, then thaw before reheating.

FAQs

Can I use caramel sauce instead of caramel candies?

No, caramel sauce is too soft and will melt out of the cookie. I always use solid caramel candies for the best results.

Why did my cookies spread too much?

That usually happens if the butter was too soft. I let mine sit at room temperature for about 30 minutes so it’s soft but still firm to the touch.

Can I freeze the dough?

Yes, I freeze stuffed dough balls on a tray, then transfer to a freezer bag. When baking from frozen, I add 1–2 minutes to the bake time.

How do I keep the caramel from leaking out?

I make sure the caramel is completely covered with dough, sealing any gaps. Rolling the dough tightly around the caramel helps a lot.

Can I make them extra chewy?

Yes, I like to use more brown sugar than granulated sugar for extra chewiness. Also, slightly underbaking the cookies gives them a softer texture.

Conclusion

These caramel stuffed chocolate chip cookies take a classic favorite and make it even better. I love how they’re simple to make, yet they look and taste like something from a bakery. Whether I serve them warm with gooey caramel centers or later with chewy bites, they never last long in my kitchen. If you’re looking for a cookie that’s guaranteed to impress, this recipe is it.