Salted Caramel Stuffed Cookies

These Salted Caramel Stuffed Cookies are thick, buttery cookies with crisp golden edges, soft chewy centers, and a molten caramel surprise tucked inside. A sprinkle of flaky sea salt keeps all that caramel sweetness in check, which is exactly why stopping at one is mostly theoretical.

If you've got a sweet tooth and peanut butter and jelly just isn't cutting it anymore, it might be time to bring out the serious stuff. Cookies. Sure, you could run to the store and grab some chocolate. Perfectly reasonable decision, actually. But today we're making cookies.

Besides, cookies are wonderfully versatile. You can eat them as a snack, dessert, or even breakfast without attracting too many judgmental looks. And making them is half the fun. A little mixing, a little baking, and before you know it, your kitchen smells like you've been doing something productive all morning.

The trick with these cookies is getting the caramel inside instead of all over the baking sheet. The dough needs to be thick enough to hold its shape and completely seal the caramel as the cookies bake. Get that part right, and you break one open to a warm, gooey caramel center instead of a sticky little crime scene.

And yes, use the flaky salt. Sweet caramel without salt is only doing half the job.

Ingredients for Salted Caramel Stuffed Cookies

Recipe

Salted Caramel Stuffed Cookies

Author REMO

Servings 35 cookies

These Salted Caramel Stuffed Cookies are soft, chewy chocolate chip cookies with a gooey caramel center and a touch of sea salt. Rich, buttery, and loaded with chocolate, every bite has that sweet-and-salty caramel surprise.

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Prep: 25 minutes minutes

Cook: 12 minutes minutes

Total: 1 hour hour 7 minutes minutes

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Ingredients

• 1 cup butter softened
• ¾ cup sugar
• ¾ cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 ¾ cup all purpose flour
• 2 cups chocolate chips or chunks
• 35 pieces mini chocolate caramels I used mini rolos

Instructions

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or leave it ungreased.
• In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs and vanilla extract, mixing until well combined. Beat in the baking soda and salt, then gradually add the flour, mixing just until a stiff dough forms. Fold in the chocolate chips or chunks.
• Scoop a small portion of cookie dough and roll it into a ball. Press your thumb into the center to create an indentation, then add 3-4 mini chocolate caramels. Carefully wrap the dough around the filling, rolling it back into a ball and making sure the caramel is completely sealed inside. Repeat with the remaining dough.
• Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
• Bake for 9-11 minutes, or until the edges are just lightly golden. Do not overbake! The cookies should still be soft in the center. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Be careful, the caramel filling will be extremely hot.
• This recipe makes approximately 35 cookies, depending on their size. Store in an airtight container at room temperature once completely cooled.

Nutrition

Serving: 1cookie | Calories: 184kcal (9%) | Carbohydrates: 23g (8%) | Protein: 2g (4%) | Fat: 10g (15%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg (8%) | Sodium: 98mg (4%) | Potassium: 83mg (2%) | Fiber: 1g (4%) | Sugar: 13g (14%) | Vitamin A: 181IU (4%) | Vitamin C: 0.004mg | Calcium: 16mg (2%) | Iron: 1mg (6%)