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Salted Caramel Stuffed Chocolate Chip Cookies

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Desserts
Cuisine American
Servings 24 servings
Calories 300 kcal

Ingredients
  

  • For the Cookie Dough:
  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups semisweet chocolate chips
  • For the Caramel Filling:
  • 24 soft caramel candies (wrapped, unwrapped before using)
  • 1–2 tsp coarse sea salt for sprinkling

Instructions
 

  • Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • Cream Butter and Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add Eggs and Vanilla: Beat in eggs one at a time, then add vanilla extract.
  • Combine Dry and Wet Ingredients: Gradually mix in the dry ingredients until just combined. Fold in chocolate chips.
  • Form Cookie Dough Balls: Scoop 2 tbsp of dough and flatten slightly in your hand. Place one unwrapped caramel candy in the center and fold dough around it, sealing completely.
  • Bake the Cookies: Place cookies on prepared baking sheets, 2 inches apart. Bake for 12–15 minutes, until edges are lightly golden and the cookie is set but still soft in the center.
  • Add Sea Salt: Immediately after baking, sprinkle a tiny pinch of coarse sea salt on top of each cookie.
  • Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.