Salted Caramel Stuffed Cookies

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Salted Caramel Stuffed Cookies combine a simple, buttery cookie dough with salted caramel chocolates. Freeze the cookie dough ahead of time and make these fresh for your family and friends!

A stack of caramel stuffed cookies, showing the insides.

Cookies are definitely #1 on my list of desserts to create. They are pretty simple, especially since our family doesn’t have food allergies or sensitivities. It’s so simple to take a standard cookie recipe and start experimenting with different ingredients and adaptations.

Take for instance THIS one. I slightly adapted my Super SOFT Chocolate Chip Cookie recipe and then simply stuffed the dough with some delicious Dove sea salt caramel dark chocolates.

What’s not to love about cookies stuffed with dark chocolate and caramel, and then topped with extra salt?

My hand holding two halves of caramel stuffed cookies.

How to make Salted Caramel Stuffed Cookies:

  1. Make the cookie dough. Using a large standing mixer, cream together the butter and sugars. Then add in eggs and vanilla. In a separate bowl, combine the dry ingredients – the flour, baking soda, salt, and cornstarch. Pour into the wet ingredients, and mix until just combined. Refrigerate dough for an hour or so.
  2. Form cookie balls. Form cookie dough into approximately 50 small disk-like shapes. Press a Dove chocolate in between two cookie rounds, and press the dough around the chocolates. (See pictures below.) Repeat with remaining chocolates.
  3. Chill. Place cookie balls in the refrigerator for two hours or so. You can also place in the freezer for about 30 minutes.
  4. Bake. Add cookie balls to baking sheets (that have been prepared with parchment paper). I usually bake 8 to one pan. Bake in a preheated 350 degree oven for 12-14 minutes, or until cookies are golden brown on top.
  5. Add salt. When cookies are done, immediately sprinkle with kosher salt. Let them sit on the pan for 10 minutes or so before removing to cooling racks.

If you can’t find these exact chocolates, feel free to use others. Dove has a wide variety of choices, and I think the chocolate peanut butter ones (or the mint swirls) would be delicious too.

A bunch of Dove sea salt caramel dark chocolates, on a white surface.

Cookie Baking Tips:

  • Use room temperature butter and eggs to up your cookie game. This allows the ingredients to form an emulsion which traps air. While baking, this trapped air expansionists to produce a fluffier cookie. Using cold ingredients will prevent this magic from happening.
  • Chill your dough. This will allow the fat in the cookies to chill and firm up. When baking, this chilled fat will prevent an over-spreading of the cookies. The resting time will also allow the flour to soak up the liquids in the dough. When the cookies are fully-hydrated, they brown better, bake more evenly, and have a more complex flavor.
  • Bake your cookies to YOUR preference. If you like your cookies darker, bake them longer. If you like them gooey, then slightly under-bake them. You do you!
  • Bake one batch at a time. If using a regular oven, baking one batch at a time is recommended for more even baking. If using a convection oven, you can bake two batches at a time.
Overhead shot of several flat cookie shapes, with Dove chocolates on top.
Several stuffed cookie balls in a Tupperware container.

Storing and Freezing:

  • To store, keep in an airtight container on your countertop. They will stay fresh for several days.
  • To freeze, you can either 1) wrap the cookie dough up tightly and freeze in a freezer bag, or 2) make individual cookie balls (stuffed with caramel stuffed chocolates) and freeze. They will last in the freezer for up to three months.

How To get butter to room temperature quickly:

  • Fill a two-cup measuring cup, and microwave for 3-4 minutes.
  • Remove paper from butter, and cut butter into slices (leaving it on the paper).
  • Remove water from microwave and set the butter inside (don’t cook!)for approximately 4-5 minutes.

The butter will be ready to go!

Overhead shot of the cookies on a cooling rack.

Other yummy cookies to make next:

We are cookie monsters here, and I love sharing new recipes with ya’ll!

Side shot of two cookies, showing the insides, with milk in the background.

Kitchen Tools used for this recipe: (Affiliate Links)

Make these cookies next: Best Ever Peanut Butter Cookies

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

A stack of salted caramel stuffed cookies, with two half cookies, showing the caramel and chocolate ooze.

Salted Caramel Stuffed Cookies

Salted Caramel Stuffed Cookies combine a simple, buttery cookie dough with salted caramel chocolates. Freeze the cookie dough ahead of time and make these fresh for your family and friends!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: salted caramel stuffed cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 25 cookies
Calories: 219kcal
Author: Sue Ringsdorf

Ingredients

  • 1 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 Tablespoon vanilla
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 2 3/4 cup all-purpose flour
  • 25 Dove dark chocolate salted caramels
  • extra sprinkle of kosher salt – after the cookies come out of the oven

Instructions

  • Cream butter and sugars together in a large standing mixer. Add the eggs, and vanilla, and mix well.
  • In a separate bowl, combine the flour, baking soda, salt, and cornstarch. Add to the mixer until JUST combined. Don't over-mix.
  • Refrigerate dough for an hour or so. Then remove and form approximately 50 small disk like shapes. Press a Dove dark chocolate salted caramel in between two cookie shapes, and press it around the chocolate. (See photos on blog post.)
  • Place cookie balls back in the refrigerator for a couple of hours, or the freezer for about 30 minutes.
  • Preheat oven to 350 degrees. Prepare baking sheets with parchment paper. Place cookie balls on baking sheets (8 at a time) and bake for approximatly 12-14 minutes, or until they are slightly golden brown on top.
  • When cookies are done, immediately sprinkle with kosher salt. Let sit for 10 minutes or so, and then remove to cooling racks.

Notes

Storing and Freezing:
  • To store, keep in an airtight container on your countertop. They will stay fresh for several days.
  • To freeze, you can either 1) wrap the cookie dough up tightly and freeze in a freezer bag, or 2) make individual cookie balls (stuffed with caramel stuffed chocolates) and freeze. They will last in the freezer for up to three months.

Nutrition

Calories: 219kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 148mg | Potassium: 91mg | Fiber: 1g | Sugar: 15g | Vitamin A: 252IU | Calcium: 20mg | Iron: 2mg

3 Comments

  1. Brynn Warrick says:

    #1 COOKIE! I made these for a family cookie baking contest and won first place!! Needless to say, they are delicious and everyone loved them!
    They are super easy and fun to make. I was worried that they wouldn’t be as good if they weren’t right out of the oven, so I undercooked them a little bit in hopes that they would still be soft for the competition the next day, and they were perfectly soft and moist!! People were so excited to see the “caramel pull” when they broke the cookie in half! Can’t recommend these enough!!!

    1. Suebee Homemaker says:

      Hi Brynn! I’m so glad you WON the family contest! Thanks so much for your feedback. You’re #!! 🙂

  2. I love these fresh from the oven!

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