Caramel Stuffed Cookies
Large caramel-stuffed chocolate chip cookies with a soft, slightly gooey center.
Servings: 18 cookies
Ingredients
Ingredients
- 1 cupunsalted butter226 grams room temperature (2 sticks)
- 3/4 cupbrown sugar160 grams
- 3/4 cupgranulated sugar150 grams
- 2 large eggs100 grams room temperature
- 2 large egg yolks28 grams room temperature
- 1 tablespoonvanilla extract12 grams
- 2 1/2 cupsall-purpose flour300 grams
- 1 1/2 cupscake flour180 grams see note
- 2 teaspoonscornstarch6 grams
- 1 teaspoonbaking powder4 grams
- 1 teaspoonbaking soda6 grams
- 1 teaspoonkosher salt3 grams
- 1 1/2 cupschocolate chips255 grams
- 9 1-inch baking caramels85 grams, cut into 1/2-inch squares, Kraft recommended
Instructions
Instructions
- Preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup (226 g) room-temperature unsalted butter, 3/4 cup (160 g) brown sugar, and 3/4 cup (150 g) granulated sugar. Cream on medium speed until light and fluffy, about 3–5 minutes, scraping down the bowl as needed.
- Add 2 large room-temperature eggs (100 g), 2 large room-temperature egg yolks (28 g), and 1 tablespoon (12 g) vanilla extract. Mix on low–medium speed just until incorporated and uniform.
- In a separate bowl, whisk together 2 1/2 cups (300 g) all-purpose flour, 1 1/2 cups (180 g) cake flour, 2 teaspoons (6 g) cornstarch, 1 teaspoon (4 g) baking powder, 1 teaspoon (6 g) baking soda, and 1 teaspoon (3 g) kosher salt until evenly combined.
- Add the dry ingredients to the wet ingredients in two additions, mixing on low speed and scraping the bowl between additions. Mix only until the dough comes together and no large streaks of flour remain.
- Add 1 1/2 cups (255 g) chocolate chips and mix on low or fold in by hand until just combined.
- Prepare the caramels: cut the 9 (1-inch) baking caramels (85 g total) into 1/2‑inch squares as listed in the ingredients.
- Use a cookie scoop to portion the dough into 9 even portions (this recipe is intended to produce nine large, caramel-stuffed cookies). With each portion in your hand, make a deep indentation, place one cut caramel square in the indentation, pinch the dough closed to fully encase the caramel, and gently roll into a smooth ball. Place the dough balls on the prepared baking sheets, leaving at least 2 inches between them.
- Transfer the baking sheets to the refrigerator and chill the cookie dough balls for 10 minutes.
- Bake the chilled cookies on the center oven rack for 10–12 minutes, or until the edges are set and the centers are still soft.
- Remove the cookies from the oven and immediately press a few extra chocolate chips onto the top of each cookie, if desired. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool an additional 5–10 minutes before serving.
Equipment
- Kitchen Scale(optional)
- 2 Baking Sheet
- Stand mixer
- Cookie Portion Scoop
Notes
Cake Flour:You can make your own cake flour by measuring 1½ cups of all-purpose flour, removing 3 tablespoons, and adding 3 tablespoons of cornstarch. Mix and sift well before using.
In a pinch, you can use all-purpose flour in place of the cake flour.
You can use salted butter instead of unsalted; simply omit the salt.
For a richer flavor, you can use dark brown sugar instead of light.
Feel free to use your favorite kind of chocolate chips, such as milk, semisweet, or dark. You could even use caramel baking chips!
You can stuff these cookies with a tablespoon of frozen nut butter or Nutella instead of caramels.
Make sure the caramels are completely covered with cookie dough. If not, the caramel will ooze out during baking.
Bake these cookies on parchment paper to prevent a sticky mess in the event that some caramel does ooze out.
These cookies are best enjoyed warm from the oven. If eaten at room temperature, the caramel will be firmer and more chewy. Rewarm for 15 seconds in the microwave or a few minutes in a 350°F oven.
In a pinch, you can use all-purpose flour in place of the cake flour.
You can use salted butter instead of unsalted; simply omit the salt.
For a richer flavor, you can use dark brown sugar instead of light.
Feel free to use your favorite kind of chocolate chips, such as milk, semisweet, or dark. You could even use caramel baking chips!
You can stuff these cookies with a tablespoon of frozen nut butter or Nutella instead of caramels.
Make sure the caramels are completely covered with cookie dough. If not, the caramel will ooze out during baking.
Bake these cookies on parchment paper to prevent a sticky mess in the event that some caramel does ooze out.
These cookies are best enjoyed warm from the oven. If eaten at room temperature, the caramel will be firmer and more chewy. Rewarm for 15 seconds in the microwave or a few minutes in a 350°F oven.