Description
These stuffed chocolate chip cookies feature a gooey melted caramel center surrounded by chewy, buttery dough and melty chocolate chips, creating a perfect indulgent treat that’s quick and easy to make.
Ingredients
- 2 ¼ cups (280 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 grams) unsalted butter, softened
- ¾ cup (150 grams) packed brown sugar
- ¼ cup (50 grams) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups (270 grams) semi-sweet chocolate chips
- 12 caramel squares (about 2 ounces/56 grams), individually wrapped, chopped in half
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, use a mixer to beat the softened unsalted butter with brown sugar and granulated sugar on medium speed until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract. Scrape down the sides to incorporate evenly.
- Gradually add the dry ingredients to the wet, mixing on low speed just until combined. Avoid overmixing; the dough should be soft and slightly sticky.
- Gently fold in the semi-sweet chocolate chips with a spatula.
- Cut each caramel square in half. Take about 2 tablespoons of cookie dough and flatten it into a disk in your hand. Place a caramel piece in the center, then fold the dough around it, rolling into a ball to seal completely. Repeat for all caramel pieces (about 12 cookies).
- Place the filled dough balls on a parchment-lined tray and refrigerate for at least 30 minutes.
- Arrange chilled dough balls spaced about 2 inches apart on baking sheets. Bake for 12-15 minutes, or until edges are golden but centers still look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Chilling the dough balls for at least 30 minutes before baking helps prevent the caramel from leaking out. Seal the caramel tightly inside the dough. Avoid overbaking to keep the caramel gooey. Use parchment paper or silicone mats to prevent burning. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Butter can be replaced with dairy-free alternatives for vegan versions. Caramel squares are preferred over caramel sauce to maintain shape during baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 265
- Sugar: 22
- Sodium: 150
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
Keywords: stuffed chocolate chip cookies, caramel center cookies, gooey caramel cookies, easy chocolate chip cookies, caramel stuffed cookies