These Caramel Stuffed Chocolate Chip Cookies are going to be the best cookie you eat this year! A buttery chocolate chip cookie is stuffed with creamy caramel for an indulgent treat that you won’t be able to get enough of.
Not only are they soft and delicious, but you can have these cookies ready to serve in less than 30 minutes! What could be better than that?
Just imagine - you’re biting into a chocolate chip cookie, and then you get the gooey caramel in the middle. That’s what these caramel-stuffed cookies are going to be like. They’re the ultimate chocolate chip cookie taken a step further.
I like to prep the dough in advance to save time and just keep it in the refrigerator. Then, when I need a sweet treat, I can roll the dough out into balls, pop a caramel in the center, and into the oven they go.
If you ask me, a sprinkle of flaky sea salt on top of the caramel stuffed cookies is the perfect finishing touch. It’s crazy how a hint of salt can liven up chocolate and caramel flavors.
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Butter: Adds richness to the chocolate chip cookie dough.
- White Sugar: Sweetens the dough and helps its texture.
- Brown Sugar: Adds a caramel flavor and chewiness to the cookies.
- Egg: Provides structure and moisture to the cookie dough.
- Vanilla Extract: Infuses the cookies with a warm vanilla aroma.
- Flour: Forms the base of the dough, giving structure and texture to the cookies.
- Baking Soda: Helps the cookies rise and become soft.
- Salt: Balances the sweetness.
- Semi-sweet Chocolate Chips: Introduces chocolatey goodness throughout the caramel stuffed cookies.
- Caramels: Creates a gooey and sweet surprise in the center of each cookie.
- Flaky Sea Salt: The finishing touch, enhancing the overall flavor with a hint of saltiness.
How To Make Caramel Stuffed Chocolate Chip Cookies
To make these chocolate chip cookies stuffed with caramel, start by preheating your oven to 350º. While that's warming up, cream together softened butter, white sugar, and brown sugar until it's all smooth and creamy.
Now, add in an egg and some vanilla extract, then keep beating until the mix lightens up a bit – this takes about a minute.
In another bowl, mix flour, baking soda, and salt. Add those dry ingredients to your butter mixture until everything's nicely blended.
Next are the semi-sweet chocolate chips – stir in half a cup.
Now, set aside a third of your dough. Divide the rest into seven balls. Flatten them out and pop a caramel square in each center. Take the dough you set aside, divide it, flatten those bits, and cover the caramels, sealing the edges.
To make them extra special, press a few extra chocolate chips on each cookie and sprinkle some flaky sea salt.
Bake the caramel-stuffed cookies in the center of your oven for 14-16 minutes until the edges are set. Pull them out, let them cool on the pan until safe to handle then move to wire rack, and you've got yourself some caramel-filled delights!
- Add nuts. Add a half cup of chopped nuts, such as walnuts or pecans, to the cookie dough for a crunchy texture and nutty flavor.
- Use a different kind of chips. Dark chocolate, white chocolate, or even peanut butter chips would be fabulous in these cookies.
- Add a drizzle. Drizzle melted caramel or melted chocolate over the cookies to take them over the top.
Make-Ahead, Storing and Freezing
Make Ahead: For preparing in advance, you can refrigerate the cookie dough for up to 24 hours before baking. Ensure it's tightly covered to prevent drying.
Store: Leftover cookies can be stored in an airtight container at room temperature for up to three days.
Freeze: Freezing is an option, but I recommend that you freeze the cookie dough rather than the baked cookies. Portion the dough into individual balls, freeze them on a tray until solid, then transfer to a sealed bag.
When ready to bake, allow the dough to thaw slightly before placing it in the oven. Stored this way, the dough can be frozen for up to three months.
- Make sure your butter is genuinely softened. Leave it at room temperature for a bit, but don't melt it. It should be easy to mix but not overly liquid.
- The flaky sea salt on top adds a nice contrast to the sweetness. Don't skip this step; it's a small detail that makes a big difference.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. This prevents them from breaking apart when they are still soft.
- To maintain freshness, consider placing a slice of bread in the container where you store the cookies – it helps absorb excess moisture.
Can I use store-bought caramel sauce instead of caramels?
For stuffing the cookies, it’s better to start with a solid form of caramel. If you want the same flavor, though, you could just make the chocolate chip cookies and then drizzle a caramel sauce or salted caramel sauce over the top.
How do I keep the caramel from leaking out during baking?
Be sure to press the flattened caramel well into the cookie dough to minimize leakage. Also, make sure you get a good seal between the top and bottom layers of the cookie dough.
Does it matter what kind of chocolate chips I use?
Not really! Use milk chocolate, semi-sweet, dark chocolate, white chocolate, or any other flavor you love.
Here are more delicious cookie recipes to try!
You'll love these Caramel Stuffed Cookies because they're perfectly sweet and gooey, with a surprise caramel center that adds a delightful twist. The rich, buttery chocolate chip cookie combined with the chewy caramel texture makes them a cookie lover's dream – simple joy in every bite!
Caramel Stuffed Chocolate Chip Cookies
- ½ cup butter (softened)
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips (plus ⅓ cup for topping)
- 7 caramels (unwrapped)
- Flaky sea salt
- Preheat the oven to 350º F. Line the cookie sheet with parchment paper.
- Beat butter, brown, and white sugar in a large bowl with an electric mixer until creamy.
- Beat in egg and vanilla, and continue beating for about a minute until the mixture becomes light in color.
- In a separate bowl, combine flour, baking soda, and salt. Then add to butter and egg mixture and beat until combined.
- Stir in ½ cup of semi-sweet chocolate.
- Take out ⅓ of the cookie dough and set aside.
- Divide the remaining ⅔ of the dough into seven balls and place on the cookie sheet.
- Flatten each ball, and place a flattened caramel square into each center (you can do this by rolling quickly with a rolling pin or pressing between your hands).
- Separate the reserved cookie dough into seven balls, flatten each ball, and place it on top of the caramels, sealing the edges.
- Press the chocolate chips into the tops of the cookies. Then sprinkle with flaky sea salt.
- Bake in the center of the oven for 14-16 minutes until the edges are set.
- Remove and let cool on a cookie sheet until safe to handle, then move to a wire rack.