Description
Soft, gooey, and loaded with chocolate and caramel, these caramel stuffed chocolate chip cookies are bakery-style treats made easy. Each cookie hides a chewy caramel center for an irresistible surprise in every bite.
Ingredients
- 1 cup butter, softened to room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
- 36 caramel candies
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar with an electric mixer for 3–4 minutes until pale and fluffy.
- Add eggs one at a time, beating after each addition, then mix in vanilla extract.
- Stir in flour, baking soda, and salt until just combined, then fold in chocolate chips.
- Scoop about 1 ½ tablespoons of dough, press a caramel into the center, and roll dough around it to fully enclose.
- Place cookie dough balls on the prepared sheet, about 8 per pan.
- Bake for 9–10 minutes, until edges are golden and tops are just set.
- Let cookies cool on the pan for a few minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.
Notes
- Use a mix of chocolate chips or add nuts for extra flavor and texture.
- Caramel should be fully sealed in dough to prevent leaking.
- Freeze dough balls for later baking — add 1–2 minutes to baking time when frozen.
- Reheat in microwave for 15 seconds or in oven at 350°F for 5 minutes for gooey centers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
