Caramel Stuffed Chocolate Chip Cookies are the ultimate indulgence—a delightful combination of gooey caramel centers surrounded by soft, buttery cookie dough loaded with melty chocolate chips. These cookies offer a luxurious twist on the classic chocolate chip cookie and are perfect for special occasions, gifts, or just a personal treat when you’re craving something truly decadent.
The History of Caramel Stuffed Chocolate Chip Cookies
Chocolate chip cookies date back to the 1930s, originally created by Ruth Wakefield at the Toll House Inn. Over the decades, bakers around the world have experimented with countless variations. The idea of stuffing these cookies with caramel came about as part of the gourmet cookie movement, where traditional recipes were elevated by incorporating rich fillings and luxurious ingredients. The gooey caramel center adds a delicious contrast to the chewy cookie base, making each bite a surprise. Today, caramel-stuffed cookies are a popular bakery item and a viral hit among home bakers looking to add a dramatic flair to their desserts.
Ingredients Breakdown
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
- 20–24 soft caramel candies (like Kraft or Werther’s), unwrapped
- Optional: flaked sea salt for topping
Step-by-Step Recipe:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips. Using a cookie scoop or tablespoon, scoop out some dough and flatten it slightly in your palm. Place one caramel candy in the center and cover it with a bit more dough, rolling it into a ball and ensuring the caramel is completely sealed inside. Place the cookie dough balls on the prepared baking sheets, leaving space between each one. Bake for 11–13 minutes or until the edges are golden brown but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Optional: sprinkle with flaked sea salt while still warm.
Tips for the Perfect Caramel Stuffed Cookies
Make sure your butter is properly softened—not melted—for the right texture. Use soft caramels, not hard or brittle ones, for the gooey center effect. Chill the dough for 15–30 minutes if it becomes too sticky or warm before baking. Completely encase the caramel in dough to avoid it leaking out during baking. Do not overbake; slightly underbaking ensures a gooey center and soft texture. For bakery-style cookies, press a few extra chocolate chips on top before baking for a more professional look.
Variations and Customizations
Try using dark chocolate chips or white chocolate chunks for a different flavor profile. Add chopped toasted nuts like pecans or walnuts for crunch. Use flavored caramels—salted caramel, vanilla, or even chocolate-filled. Mix in a pinch of cinnamon or espresso powder for a subtle depth of flavor. For a dramatic dessert, sandwich a scoop of vanilla ice cream between two cooled cookies.
Health Considerations and Nutritional Value
These cookies are undeniably indulgent and high in sugar, butter, and calories. One cookie can range from 200–300 calories, depending on size and ingredients. Moderation is key. Using high-quality dark chocolate and reduced sugar options can slightly improve the health profile. They are not suitable for dairy-free or vegan diets without specific substitutions like plant-based butter, egg replacements, and vegan caramels. You can use whole wheat flour or coconut sugar for a slightly healthier version, but the traditional recipe is all about rich, sweet satisfaction.
FAQ
Can I make these ahead of time? Yes, you can make the dough and refrigerate it for up to 48 hours. Baked cookies also freeze well.
Why did my caramel leak out? Most likely the dough wasn’t sealed tightly around the caramel. Make sure it’s fully covered.
What kind of caramel should I use? Use soft, chewy caramels that melt easily, like Kraft or Werther’s Originals. Avoid hard or brittle types.
Can I use homemade caramel? Yes, but freeze spoonfuls of it first to help with handling and prevent it from leaking.
Can I make these gluten-free? Yes, by using a 1:1 gluten-free flour blend, though texture may vary slightly.
Caramel Stuffed Chocolate Chip Cookies
Ingredients
- ¾ cup 200 grams unsalted butter, softened to room temperature
- 1 cup 213 grams packed light or dark brown sugar
- ½ cup 100 grams granulated white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2¾ cups 330 grams all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups 350 grams semi-sweet chocolate chips
- Approximately 36 soft caramels see Notes for details
- Flaky sea salt for optional sprinkling on top
Instructions
- Line baking sheets with parchment paper.
- Using an electric mixer, beat the butter, brown sugar, and granulated sugar on high speed for 3 to 4 minutes, until the mixture is pale, creamy, and clings to the sides of the bowl. Scrape down the sides of the bowl once or twice during mixing.
- Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla extract.
- Add the flour, baking soda, and salt, and mix until just incorporated. Stir in the chocolate chips.
- Scoop the dough into rounded tablespoons (a #40 cookie scoop, about 1½ tablespoons, works well) and place them on the prepared baking sheet, spacing about 8 cookies per pan.
- Gently press a caramel into the center of each dough portion. Use your hands to wrap the dough around the caramel, ensuring it is completely enclosed, then roll into a smooth ball and place back on the sheet.
- Bake for 9 to 10 minutes, or until the tops are just beginning to turn golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Repeat the process with the remaining cookie dough and caramels.