Caramel Stuffed Chocolate Chip Cookies start with our BEST EVER chocolate chip cookies, then stuffed with soft, sweet caramel & baked until golden brown.
Caramel Stuffed Chocolate Chip Cookies need to be a staple in every home, not just ours. We make chocolate chip cookies at least once a month and each batch doesn’t last long! I added caramel to our favorite recipe and it was an instant win. You’ve got to tr how incredible these taste!
What are caramel stuffed chocolate chip cookies?
These cookies are a simple (but tasty) chocolate chip cookie recipe that’s got a “not so secret” surprise in every bite. In the center of these tasty cookies is a gooey and chewy caramel center that pairs oh so well with the chocolate and chewy cookie. You’ll no doubt love these cookies as much as we have!
Caramel Stuffed Chocolate Chip Cookies Ingredients
-Butter: We need 1/2 cup (one stick) of butter to get a good rich taste in every bite.
-Shortening: Adding 1/2 cup of butter flavored shortening allows our cookies to be moist and rich without using more butter. It also helps the end results to stay nicely shaped.
-Sugars: We need 3/4 cups each of both brown sugar and granulated sugar to make sure our cookies are sweet, chewy, and have a great crisp edge to them.
-Eggs: 2 eggs will help to be the binder for this recipe so that the cookies don’t fall apart.
-Flour: The base of our cookie dough recipe s 2 1/2 cups of all purpose flour.
-Leavening agents: We need 2 teaspoons of baking soda and 1/2 teaspoon of baking powder to get a good puffed up cookie.
-Salt: 1 teaspoon of salt will help to enhance the flavors of this dough wonderfully.
-Chocolate chips: We need 3/4 cups of semi sweet chocolate chips so we get a good amount of chocolate in every cookie.
-Caramel Chips: Using 3/4 cups of salted caramel chips (I find these at my local Kroger store) we can get added flavors and goodness in every bite. You can double the chocolate chips if you can’t find these in stores though.
-Soft Caramels: We want to use those individually wrapped soft caramel candy pieces, but will need to unwrap them before use. This is a great chance to help enlist the help of the kids!
How to make Caramel Stuffed Chocolate Chip Cookies
Preheat your oven to 375 degrees F and line a cookie sheet with parchment paper.
Cream together the butter and shortening in a bowl with an electric mixer.
Add in the sugars and eggs, and mix again.
Add in 1/2 of the flour, baking soda, baking powder, and salt. mix well to combine.
Add in the remaining flour and mix until combined.
Stir in the chocolate chips and the salted caramel chip (if you can find them) or use 1 1/2 cups of semi-sweet chocolate chips instead.
Scoop the dough by heaping tablespoonfuls and take one unwrapped piece of soft caramel, placing it in the center and rolling the dough over the top to cover.
Place the dough balls about 9 per baking sheet and bake for 9-10 minutes.
Once baked, transfer to a cooling rack and allow to cool for a few minutes.
Enjoy!
CARAMEL STUFFED CHOCOLATE CHIP COOKIES
Ingredients
- 1/2 cup softened butter
- 1/2 cup butter flavored shortening
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 1/2 cups flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup salted caramel chips
- 2 4- oz bags SOFT caramels
Instructions
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. {I use these parchment sheets– love them!}
- Using an electric mixer, cream together the butter and shortening. Add in sugars and eggs and mix once more. Add in 1/2 the flour, the baking soda, baking powder and salt. Mix well. Add in remaining flour and mix until combined. Stir in chocolate chips and salted caramel chips. {If you can't find these, just use 1 1/2 cups semi sweet chips instead. I find them at my local Kroger grocery store and they're heavenly!}
- Scoop heaping tablespoons of dough (I use this cookie scoop here) and take 1 unwrapped caramel and stuff it in the center. Adjust the dough around the caramel so that it's covered completely.
- Place 9 balls of dough on a cookie sheet and bake for 9-10 minutes.
- Once baked, transfer to a cooling rack. Let cool a few minutes and ENJOY!
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Why is my cookie dough sticky?
Weather can change baking results often so if you find that your dough is too sticky, mix in 2-3 tablespoons of flour to get a better consistency. You can even chill the dough for a few hours to make it easier to handle as well.
How long are caramel stuffed cookies good for?
These cookies can last up to a week if stored in an airtight container at room temperature. For longer storage solutions freeze them in a baggie or airtight container for up to 3 months. Thaw on the counter before eating.
If you loved these Caramel Stuffed Chocolate Chip Cookies, be sure to try out a few of our other most popular cookie recipes!
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Caramel Stuffed Chocolate Chip Cookies start with our BEST EVER chocolate chip cookies recipe and are then stuffed with soft, sweet caramel & baked until golden brown. You’re going to swoon for these heavenly bites of tasty greatness.
Kara says
Oh gosh. These look fantastic! Where do you find the salted caramel chips? I’ve never heard of them, but now I need them in my life immediately!
Donna Howard says
I want to know too Kara!! I can’t even find them by googling! I wonder if they’re the little caramel bits?? Waiting to hear!!!
Jessica says
Hi Donna – you can actually find bags of soft caramels at most grocery stores! Look on the candy aisle- the 2 most popular brands are Werthers and Lancaster. They say “Soft Caramels” right on the package. I even found them in the checkout lane at Walmart! Chances are you’ve seen them, you just don’t realize it. 😉
Karen says
Don’t you just wish the caramels came unwrapped?
I love the look of this recipe. I will have to try soooooon!
Jessica says
Seriously!! These soft caramels do come unwrapped super easily though, so I guess that’s good!
Mom of 4 says
I made the cookies for my husband. I used Werther’s soft caramel and cut them into 2. My husband doesn’t like salted caramel so I just used chocolate chips. I put 2 of the cut caramel pieces into the dough. He absolutely loved them!!! Definitely now on rotation!!!!
Jessica says
I’m so glad you liked them! These cookies are pretty dangerous in our house- we all go crazy for them!
Carmela Morelli says
I made these cookies and the only thing I did differently is I had use up caramel truffle chocolate that I chopped up into small pieces and I used a little more then a cup of chocolate chips. I made a lot more then just 9 balls of cookies😊. I made 90 teaspoon size cookies and still had them in for 10 min but I did overcook a batch a little too long but there still edible. The over cooked ones give off a different flavour that I like too so it’s oky. My stove was smoking a little and my eyes were burning and I was still able to bake the cookies and I think it’s the shortening that does this. They were very good and I froze a lot for when I need them.
Leslie Fletcher says
I followed the recipe and my dough is sticky. Why?
Jessica says
Weather affects cookies- for a stickier dough, add 2-3 TBSP more flour. I live in a dry climate so I tend to have to add more milk to cookie recipes.