Salted Caramel Stuffed Chocolate Chip Cookies
Soft, chewy chocolate chip cookies with a hidden surprise of gooey caramel tucked inside each one. The combination of semisweet chocolate chips and warm caramel creates the perfect sweet indulgence, while a sprinkle of coarse sea salt adds a sophisticated contrast that balances the sweetness beautifully. These cookies are perfect for special occasions, holiday gatherings, or whenever you want to impress with a bakery-style treat. The secret to success is properly sealing the caramel inside the dough to prevent leakage during baking, creating cookies that deliver a delightful molten center with every bite.
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- 6 ½ unsalted butter, softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoons vanilla
- 1 cup semisweet chocolate chips
- 20 kraft caramelsrolo chewy caramels1:1none
mentioned in recipe
- coarse sea salt, for sprinkling
Instructions
- 1
Preheat oven and line baking sheet with parchment paper
- 2
Whisk flour, baking soda, cornstarch and salt in medium bowl
- 3
Beat butter and sugars until fluffy in separate bowl or stand mixer
- 4
Add egg and vanilla and beat until incorporated
- 5
Add wet ingredients to dry ingredients and combine
- 6
Fold in chocolate chips
- 7
Roll dough into balls, add caramel to center and seal dough around it
- 8
Place on prepared baking sheet
- 9
Bake until lightly golden brown
- 10
Rest for 10 minutes, sprinkle with sea salt
- 11
Transfer to wire rack to cool completely
Tips
Ensure caramels are completely wrapped in dough to prevent leaking during baking
Let cookies rest on the baking sheet before transferring to prevent breaking while warm
Use room temperature butter for easier mixing and better texture
Good to Know
Store in airtight container at room temperature for up to 5 days
Cookie dough can be assembled and refrigerated up to 24 hours before baking
Best served slightly warm when caramel is still soft
Common Mistakes
Ensure dough completely covers caramel to avoid leaking during baking
Don't overbake or cookies will become hard and caramel may crystallize
Substitutions
mentioned in recipe
FAQ
Can I use homemade caramel instead of store-bought?
Yes, but ensure it's firm enough to handle and not too soft, or it will leak during baking.
How long do these cookies stay fresh?
Store in an airtight container for up to 5 days at room temperature for best texture.
Can I freeze the unbaked cookie dough?
Yes, freeze assembled cookies on a tray, then transfer to freezer bags for up to 3 months.