Caramel Stuffed Chocolate Chip Cookies Recipe

If you have a sweet tooth and love the perfect balance of gooey caramel and melty chocolate tucked inside soft, chewy cookies, then you are going to adore this Caramel Stuffed Chocolate Chip Cookies Recipe. These cookies take classic chocolate chip cookies to an entirely new level by hiding luscious pockets of warm caramel in every bite, creating an irresistible treat that’s as impressive as it is comforting. Whether you’re baking for friends, family, or just because you deserve a little indulgence, this recipe will quickly become your new favorite go-to for cookie bliss.

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role in creating the perfect texture and flavor harmony. From the rich butter that ensures softness, to the combo of all-purpose and cake flour that gives just the right tenderness, every element is simple yet essential.

• Unsalted butter (1 cup): Provides richness and contributes to the tender crumb of the cookie.
• Brown sugar (¾ cup): Adds moisture and a subtle molasses flavor for depth.
• Granulated sugar (¾ cup): For sweetness and helps create a slight crispness on the edges.
• Large eggs (2) and egg yolks (2): Eggs bind the dough and the extra yolks add chewiness and richness.
• Vanilla extract (1 tablespoon): Enhances all the other flavors with its warm aroma.
• All-purpose flour (2½ cups): The foundation that gives structure to the cookies.
• Cake flour (1½ cups): Lightens the dough for a tender, soft texture.
• Cornstarch (2 teaspoons): Contributes to the softness by lowering gluten formation.
• Baking powder (1 teaspoon) and baking soda (1 teaspoon): Work together to give the cookies just enough rise without spreading too much.
• Kosher salt (1 teaspoon): Balances sweetness and enhances the overall flavor.
• Chocolate chips (1½ cups): The classic melty chocolate pockets we all love.
• Baking caramels (9 pieces): The secret star, creating luscious gooey centers inside each cookie.

How to Make Caramel Stuffed Chocolate Chip Cookies Recipe

Step 1: Prepare Your Oven and Baking Sheets

The first step is all about getting set up for success. Preheat your oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick, creating that perfect bottom crust every time.

Step 2: Cream the Butter and Sugars

Using a stand mixer with the paddle attachment, beat together the softened butter, brown sugar, and granulated sugar until the mixture turns light and fluffy – about 3 to 5 minutes. This aeration is key to giving the cookies a tender yet sturdy texture.

Step 3: Incorporate the Eggs and Vanilla

Add the eggs, egg yolks, and vanilla extract to the bowl. Mixing them well helps to meld the flavors while providing additional richness and binding properties to the dough.

Step 4: Combine Dry Ingredients Separately

Whisk the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and kosher salt together in a separate bowl. This ensures even distribution of leavening agents and seasoning before they meet the wet ingredients.

Step 5: Mix Dry Ingredients into Wet

Add the flour mixture gradually into the wet ingredients, beating gently after each addition. This slow incorporation prevents overmixing and keeps your cookie dough tender and manageable.

Step 6: Stir in the Chocolate Chips

Fold in the chocolate chips until just combined. Resist the urge to overmix here—you want pockets of melty chocolate, not a chocolate dough!

Step 7: Shape the Dough Around the Caramel

Using a cookie scoop, portion out the dough—aiming for 18 large cookies. Press an indentation into each dough ball, place a square of caramel inside, then carefully pinch and roll the dough around it so the caramel is fully enclosed. This step requires gentle hands but it’s essential for that luscious caramel surprise inside.

Step 8: Chill the Dough Balls

Place the caramel-stuffed dough balls on the parchment-lined sheets and refrigerate for 10 minutes. This chilling period helps the cookies maintain their shape and keeps the caramel from melting out too quickly during baking.

Step 9: Bake and Finish

Bake the cookies for 10 to 12 minutes until the edges are set but the centers still feel soft. As soon as they come out of the oven, gently press a few extra chocolate chips on top of each cookie for a glossy, chocolatey finish. Let them cool on a wire rack for 5 to 10 minutes to allow the caramel to set slightly before indulging.

How to Serve Caramel Stuffed Chocolate Chip Cookies Recipe

Garnishes

These cookies are beauties on their own, but you can elevate them by sprinkling flaky sea salt on top right after baking to enhance the chocolate-caramel contrast. A light dusting of powdered sugar can also add a festive touch if you’re serving them for a special occasion.

Side Dishes

Pair these cookies with a cold glass of whole milk, a scoop of vanilla ice cream, or even a cup of rich coffee or hot cocoa. Their warm, gooey centers perfectly complement creamy or bitter beverages, making every bite a delightful experience.

Creative Ways to Present

For gatherings, arrange the cookies on a decorative platter with some edible flowers or mint leaves for a splash of color. You can also sandwich them with a layer of softened vanilla ice cream for a show-stopping dessert that will wow guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container at room temperature. They keep their chewy texture for up to 4 days, though the caramel will remain most luscious on the day they are baked.

Freezing

These cookies freeze beautifully, whether baked or as shaped dough balls before baking. Wrap them tightly in plastic wrap and place in a freezer-safe container or bag for up to 3 months. When ready, thaw at room temperature or bake from frozen, adding a couple of minutes to the baking time.

Reheating

To enjoy the gooey caramel and warm chocolate chips as if freshly baked, reheat cookies in a microwave for about 10-15 seconds or in an oven at 300 degrees Fahrenheit for 5 minutes. This will revive that fresh-baked softness and melted filling sensation.

FAQs

Can I use store-bought caramel candies for this recipe?

Absolutely! The recipe calls for baking caramels, which are perfect because they melt evenly inside the cookie. Just cut them into smaller pieces as directed to create those gooey centers.

Why do we use both all-purpose and cake flour?

The blend of all-purpose and cake flour gives these cookies their wonderful balance of structure and tenderness. Cake flour helps keep the cookies soft, while all-purpose flour adds enough strength to hold their shape around the caramel.

What if I don’t have a stand mixer?

No worries! You can use a hand mixer or even mix by hand with a sturdy spoon or spatula. Just be sure to cream the butter and sugars thoroughly to get that light, fluffy base for your dough.

Can I substitute the chocolate chips with chopped chocolate or other mix-ins?

Yes! Chopped chocolate will work just as well and melt beautifully. You can also experiment with nuts or toffee bits for added texture, but be mindful they might compete with the caramel’s softness.

How do I prevent the caramel from leaking during baking?

Chilling the dough balls before baking is essential. It firms up the dough so the caramel stays well-encased. Also, make sure to pinch the dough completely around the caramel and roll it smooth without holes.

Final Thoughts

There’s something so wonderfully comforting about biting into a cookie with a hidden treasure of warm caramel and gooey chocolate. This Caramel Stuffed Chocolate Chip Cookies Recipe is an absolute delight to make and devour, filling your kitchen with heavenly aromas and your moments with joy. I can’t encourage you enough to give it a try — your taste buds will thank you!

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