There’s something utterly irresistible about a warm cookie that, when bitten into, reveals a gooey, sweet caramel center. These Caramel Stuffed Cookies are the perfect combination of soft, chewy cookie and rich, melted caramel that will make your taste buds dance. With just the right amount of chocolate chips to complement the caramel, these cookies are sure to become a favorite in your baking repertoire. Whether for a special occasion or just because, you’ll find that this recipe brings joy with every bite.
Why I Love This Recipe
The magic of these Caramel Stuffed Cookies lies in their contrast of textures and flavors. The crispy edges give way to a soft, chewy center that’s packed with melting chocolate and a delightful surprise of caramel. They’re perfect for sharing with friends and family or indulging in on your own. Plus, the ingredients are simple and easy to find, making this recipe accessible for bakers of all skill levels. Trust me, once you make these cookies, they will quickly become your go-to treat!
What to Buy
To create your own batch of Caramel Stuffed Cookies, here’s a detailed list of everything you’ll need:
- 1 cup unsalted butter (226 grams), room temperature (2 sticks)
- 1 cup brown sugar (160 grams)
- 1 cup granulated sugar (150 grams)
- 2 large eggs (100 grams), room temperature
- 2 large egg yolks (28 grams), room temperature
- 1 tablespoon vanilla extract (12 grams)
- 2 cups all-purpose flour (300 grams)
- 1 cup cake flour (180 grams), see note
- 2 teaspoons cornstarch (6 grams)
- 1 teaspoon baking powder (4 grams)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon kosher salt (3 grams)
- 1 cup chocolate chips (255 grams)
- 9 (1-inch) baking caramels (85 grams), cut into ½-inch squares, Kraft recommended
Equipment at a Glance
Before you start baking, gather these essential tools:
- Mixing bowls for combining ingredients
- Measuring cups and spoons for accuracy
- Stand mixer or hand mixer for effortless mixing
- Baking sheets to hold your cookie dough
- Parchment paper to prevent sticking
- Cookie scoop for uniform cookies
Caramel Stuffed Cookies in Steps
Creating your own Caramel Stuffed Cookies is a straightforward process. Follow these step-by-step instructions:
Step 1: Prepare Your Ingredients
Begin by gathering all your ingredients and letting the butter and eggs come to room temperature. This ensures a smooth batter.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the room temperature butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Step 3: Add Eggs and Vanilla
Add the eggs, egg yolks, and vanilla extract to the butter mixture. Beat until well combined.
Step 4: Mix Dry Ingredients
In another bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and kosher salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Step 5: Fold in Chocolate Chips
Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the cookie dough.
Step 6: Chill the Dough
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This will help the cookies maintain their shape while baking.
Step 7: Preheat the Oven
Preheat your oven to 350°F (175°C) while the dough is chilling.
Step 8: Assemble the Cookies
Once chilled, scoop out a portion of dough and flatten it in your hand. Place a piece of caramel in the center, then wrap the dough around the caramel, sealing it well. Roll it into a ball.
Step 9: Bake the Cookies
Place the cookie balls on a lined baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown. The centers will look slightly underbaked, which is perfect for that chewy texture.
Step 10: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy them warm, and watch out for that delicious caramel center!
Seasonal Serving Ideas
These Caramel Stuffed Cookies are a delightful treat year-round. Here are some ideas for different seasons:
- Fall: Serve them warm with a scoop of vanilla ice cream and a sprinkle of cinnamon.
- Winter: Pair with hot cocoa or coffee for a cozy afternoon snack.
- Spring: Gift them in a cute box for Easter or a spring gathering.
- Summer: Enjoy them at a picnic, adding a touch of indulgence to your outdoor treats.
Learn from These Mistakes
Baking is a science, and it’s easy to make mistakes. Here are some common pitfalls to avoid:
- Not using room temperature ingredients can lead to a lumpy dough.
- Skipping the chill time may result in flat cookies.
- Overbaking will dry out your cookies, so keep an eye on them!
- Not sealing the caramel properly can cause it to leak out during baking.
Make-Ahead & Storage
These Caramel Stuffed Cookies can easily be made ahead of time. Here are some tips for storage:
- Cookie dough can be stored in the refrigerator for up to 3 days before baking.
- Baked cookies can be stored in an airtight container at room temperature for up to a week.
- You can freeze the baked cookies for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Common Qs About Caramel Stuffed Cookies
Can I use different types of caramel?
Yes! While Kraft caramels are recommended for their melting quality, you can experiment with other types of caramel as long as they melt well.
What can I use instead of cake flour?
If you don’t have cake flour, you can substitute it with all-purpose flour. For every cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
What should I do if my cookies spread too much?
If your cookies spread excessively, try chilling your dough longer before baking or ensure that your butter isn’t too warm when mixing.
Healthy-ish Favorites
If you’re looking for alternatives or variations that keep the indulgence while being a bit healthier, check out these recipes:
Hungry for More?
If you enjoyed making these Caramel Stuffed Cookies, you’re in for a treat! There are countless ways to explore the world of baking. From decadent brownies to delightful cakes, there’s always something new to try in your kitchen. Keep your pantry stocked, and don’t hesitate to experiment with flavors and textures. Your next baking adventure awaits!
Caramel Stuffed Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 cup cake flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup chocolate chips
- 9 (1-inch) baking caramels cut into ½-inch squares, Kraft recommended
Instructions
- Begin by gathering all your ingredients and letting the butter and eggs come to room temperature. This ensures a smooth batter.
- In a large mixing bowl, beat the room temperature butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs, egg yolks, and vanilla extract to the butter mixture. Beat until well combined.
- In another bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and kosher salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the cookie dough.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This will help the cookies maintain their shape while baking.
- Preheat your oven to 350°F (175°C) while the dough is chilling.
- Once chilled, scoop out a portion of dough and flatten it in your hand. Place a piece of caramel in the center, then wrap the dough around the caramel, sealing it well. Roll it into a ball.
- Place the cookie balls on a lined baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown. The centers will look slightly underbaked, which is perfect for that chewy texture.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy them warm, and watch out for that delicious caramel center!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Stand Mixer or Hand Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
Notes
- Use room temperature ingredients for a smoother dough.
- Chill the dough to prevent cookies from spreading too much.
- Store baked cookies in an airtight container to maintain freshness.
