Caramel Stuffed Brown Sugar Cookies with Soft Centers
Soft, chewy brown sugar cookies with a gooey caramel center that creates the perfect sweet surprise in every bite. These sandwich-style cookies seal melted Kraft caramels between two tender cookie layers, creating an indulgent treat that's crispy on the edges and wonderfully soft in the middle. The combination of brown sugar, butter, and oil gives these cookies their rich flavor and perfect texture, while the cream of tartar adds a subtle tang that balances the sweetness. Perfect for special occasions, bake sales, or when you want to impress with a homemade treat that looks fancy but uses simple ingredients.
Ingredients
- 1 ¼ cup brown sugar, packed
- 1 cup powdered sugar
- 1 cup salted butter, at room temperature
- ¾ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 tablespoons water
- 2 large eggs, at room temperature
- 6 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 36 Kraft caramelshomemade caramel squares1:1natural
more control over sweetness
Instructions
- 1
Combine sugars, butter, oil, vanilla, and water in a mixer and mix until smooth
- 2
Add eggs and mix until just combined
- 3
In a separate bowl, combine flour, salt, baking soda, and cream of tartar
- 4
Gradually blend dry ingredients into wet ingredients
- 5
Refrigerate the dough at least 30 minutes
- 6
Preheat oven to 350 degrees F
- 7
On a parchment or silicone lined cookie sheet, drop golf ball size balls of dough and press to 1/8 inch with a flat-bottom glass
- 8
Unwrap caramels and microwave 15 to 20 seconds to soften
- 9
Flatten caramels slightly and place on top of half of the cookies
- 10
Top the caramels with the other half of the cookies you have pressed flat
- 11
Slightly press edges to seal
- 12
Bake 15 to 16 minutes or until edges are lightly browned and cookies are set
- 13
Allow cookies to cool on the cookie sheet for 2 minutes before moving to a wire rack to cool completely
Tips
Microwave caramels just until soft - overheating makes them too sticky to handle and can cause burns.
Press cookie edges firmly to prevent caramel from leaking out during baking.
Let cookies cool completely before serving as the caramel center stays extremely hot long after baking.
Good to Know
Store in airtight container at room temperature up to 1 week. Layer between parchment to prevent sticking.
Dough can be made 2 days ahead and refrigerated. Assembled unbaked cookies can be frozen up to 3 months.
Serve at room temperature for best texture. Warm slightly for gooey caramel center.
Common Mistakes
Don't overbake or cookies will be hard - remove when edges are just set
Let caramels cool slightly before eating to avoid burns from extremely hot centers
Press edges well to prevent caramel leakage during baking
Substitutions
more control over sweetness
FAQ
Can I use different caramels?
Yes, any soft caramel candy works. Homemade caramel squares or caramel bits also work well, just ensure they're similar in size.
How long do these keep?
Store in airtight container at room temperature up to 1 week. The caramel center stays soft and gooey throughout storage.
Can I freeze these cookies?
Yes, freeze assembled unbaked cookies up to 3 months or baked cookies up to 2 months. Thaw completely before serving.