Description
Delight in these rich and chewy caramel stuffed cookies, featuring a buttery dough packed with chocolate chips and a gooey caramel center. Perfectly soft in the middle with slightly crisp edges, these cookies offer a heavenly combination of textures and flavors that’s sure to satisfy any sweet tooth.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- ¾ cup brown sugar (160 grams)
- ¾ cup granulated sugar (150 grams)
- 2 large eggs (100 grams, room temperature)
- 2 large egg yolks (28 grams, room temperature)
- 1 tablespoon vanilla extract (12 grams)
Dry Ingredients
- 2½ cups all-purpose flour (300 grams)
- 1½ cups cake flour (180 grams)
- 2 teaspoons cornstarch (6 grams)
- 1 teaspoon baking powder (4 grams)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon kosher salt (3 grams)
Other
- 1½ cups chocolate chips (255 grams)
- 9 (1-inch) baking caramels (85 grams, cut into ½-inch squares, Kraft recommended)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper and set them aside to be ready for baking.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, which should take about 3-5 minutes. This process incorporates air for a tender cookie.
- Add Eggs and Vanilla: Add the two eggs, two egg yolks, and vanilla extract to the creamed mixture. Mix well until all the wet ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and kosher salt. This ensures even distribution of leavening agents and seasoning.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing lightly after each addition to avoid overmixing and keep the cookies tender.
- Add Chocolate Chips: Fold in the chocolate chips just until evenly distributed throughout the dough.
- Shape Dough with Caramel Centers: Using a cookie scoop, portion out the dough to make 18 large balls. Form each ball in your hand and create an indentation in the center. Place a square of caramel inside, pinch the dough to completely enclose the caramel, and gently roll the dough into a smooth ball. Place each dough ball on the prepared baking sheet, leaving about 2 inches between cookies.
- Chill the Dough: Refrigerate the cookie dough balls on the baking sheets for 10 minutes. This helps the cookies maintain shape and prevents excessive spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still appear soft. This timing achieves a chewy texture with a gooey caramel inside.
- Add Extra Chocolate Chips and Cool: Immediately after removing the cookies from the oven, press a few more chocolate chips onto the tops for added texture and appearance. Allow the cookies to cool on a wire rack for 5-10 minutes before serving to let them set slightly and prevent burns from hot caramel.
Notes
- Using cake flour helps create a softer and more tender cookie texture.
- Chilling the dough is essential for controlling spread and maintaining a thick cookie to properly encase the caramel.
- If you prefer, substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your taste preference.
- Be cautious when biting into the cookies as the caramel center will be hot right out of the oven.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
