Salted Caramel Stuffed Cookies

Side view of some caramel stuffed cookies with one split open.

5 from 3 votes

Salted Caramel Stuffed Cookies

Caramel Stuffed Cookies are a simple, buttery chocolate chip cookie dough stuffed with caramels. Freeze the cookie dough ahead of time and make these fresh for your family and friends!

Course Dessert

Cuisine American

Keyword salted caramel stuffed cookies

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 260kcal

Author Sue Ringsdorf

Ingredients

Wet Ingredients:

1 cup unsalted butter
1/2 cup granulated sugar (100 grams)
1 cup brown sugar (220 grams)
2 large eggs
2 teaspoons vanilla extract

Dry Ingredients:

3 cups all-purpose flour (360 grams)
1 teaspoon baking soda
2 teaspoons cornstarch
1 teaspoon kosher salt
1 ¼ cups dark chocolate chips
24 soft caramels
extra sprinkle of kosher salt - after the cookies come out of the oven

Instructions

Make the cookie dough. Using a large standing mixer, cream together the butter and sugars. Then add in eggs and vanilla.
1 cup unsalted butter, 1/2 cup granulated sugar (100 grams), 1 cup brown sugar (220 grams), 2 large eggs, 2 teaspoons vanilla extract
In a separate bowl, combine the dry ingredients - flour, baking soda, salt, and cornstarch. Pour into the wet ingredients, and mix until just combined. Stir in chocolate chips.
3 cups all-purpose flour (360 grams), 1 teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoons cornstarch, 1 ¼ cups dark chocolate chips
Form cookie balls. Use a cookie scoop to form 24 equal-sized cookie balls. Stuff a caramel into each cookie dough ball.
24 soft caramels
Chill. Place cookie balls in the refrigerator for two hours or so. You can also place in the freezer for about 30 minutes.
Bake. Add cookie balls to baking sheets (that have been prepared with parchment paper). I usually bake 8 in one pan. Bake in a preheated 350-degree oven for 12-14 minutes, or until cookies are golden brown on top.
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.
extra sprinkle of kosher salt

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 and freeze. They will last in the freezer for up to three months.

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