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Sweet, soft, and deliciously gooey, Caramel Stuffed Cookies are homemade treats you can’t miss out on! Put simply, chocolate chip cookies are baked to perfection with a melted caramel center. Bring these to a potluck or party of any kind and watch them disappear!
Sometimes I want a melty, gooey center that a traditional chocolate chip cookie can’t give me. Stuffing them with caramel or making nutella stuffed cookies has been a game-changer. I wanted these caramel stuffed cookies to have that perfect balance of crisp edges, soft centers, and a truly gooey caramel middle that stays inside the cookie where it belongs. It all comes down to using a rich, buttery dough with both brown sugar for moisture and granulated sugar for structure. Plus, soft caramels that melt smoothly and give the perfect little sweet surprise.
After a few messes on my baking tray, I realized that making sure the caramels are fully wrapped in dough with any cracks sealed will prevent the caramel from leaking out. Now I like to chill the dough just briefly before baking so the cookies hold their shape and keep that caramel right in the center, and I always pull them from the oven while the middles still look soft for that perfect gooey bite.
Tips for Beginners
- Seal the caramel completely before baking. Take a second to fully wrap the dough around the caramel and pinch the seams closed. If you see any thin spots or cracks, seal them up. Even a tiny opening will let the caramel bubble out as it bakes.
- Use soft, chewy caramels for the best melt. Soft caramels melt smoothly into a gooey center, while firmer or hard candies won’t melt the same way and can turn tough instead of creamy.
- Slightly underbake for that gooey center. The edges should look set and lightly golden, but the centers should still look soft and a little underdone. They’ll finish setting as they cool, keeping that perfect soft texture.
- Chill the dough if it feels too soft or sticky. If your dough is hard to handle or feels warm, pop it in the fridge for 20–30 minutes. This helps control spreading and keeps the caramel right in the center instead of sinking or leaking out.
Caramel Stuffed Cookies Recipe
Ingredients
- 1 cup unsalted butter* 226g, room temperature (2 sticks)
- ¾ cup brown sugar** 160g
- ¾ cup granulated sugar 150g
- 2 large eggs 100g, room temperature
- 2 large egg yolks 28g, room temperature
- 1 tbsp vanilla extract 12ml
- 2½ cups all-purpose flour 300g
- 1½ cups cake flour*** 180g
- 2 tsp cornstarch 6g
- 1 tsp baking powder 4g
- 1 tsp baking soda 6g
- 1 tsp kosher salt 3g
- 1½ cups chocolate chips**** 255g
- 9 (1-inch) baking caramels***** 85g, cut into ½-inch squares, Kraft recommended
Video
Instructions
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
- Add in the eggs, egg yolks, and vanilla extract and mix until incorporated.
- In a separate bowl, whisk the flour, cake flour, cornstarch, baking powder, baking soda, and salt together. Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition.
- Add the chocolate chips and mix until just combined.
- Use a cookie scoop to gather a portion of the dough in your hand. You should have enough dough for 18 large cookies.
- Make an indentation in the ball of dough. Take a caramel and place it in the well of the cookie dough. Pinch the dough to cover the caramel. Gently roll the dough between your hands to form a ball that completely covers the caramel. Place back on the baking sheet, leaving at least 2 inches between the cookies. Repeat until the cookie dough is gone.
- Place the cookie dough balls in the refrigerator to chill for 10 minutes.
- Bake for 10-12 minutes, or until the edges are set and the middles are still soft. Remove them from the oven and press a few more chocolate chips onto the top of each cookie. Cool on a wire rack for 5-10 minutes!
- Add flaky salt on top for contrast.
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Stand Mixer
- Cookie Portion Scoop
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Caramel Stuffed Cookies Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat your oven to 400°F and line 2 baking sheets with parchment paper. Set aside.
Cream the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (226g) unsalted butter, room temperature with ¾ cup (160g) brown sugar and ¾ cup (150g) granulated sugar for 3–5 minutes, until the mixture looks light, fluffy, and slightly pale in color.
Add the eggs and vanilla: Add in 2 large eggs, 2 large egg yolks, and 1 tbsp (12ml) vanilla extract, then mix until fully incorporated and smooth. Scrape down the sides of the bowl as needed to make sure everything is evenly combined.
Mix the dry ingredients: In a separate bowl, whisk together 2½ cups (300g) all-purpose flour, 1½ cups (180g) cake flour, 2 tsp (6g) cornstarch, 1 tsp (4g) baking powder, 1 tsp (6g) baking soda, and 1 tsp (3g) kosher salt until evenly combined.
Combine the dry ingredients into the batter: Gradually add the dry ingredients into the wet ingredients, mixing on low speed after each addition. Stop mixing as soon as the dough comes together. The dough should be soft and thick, but not overly sticky.
Fold in the chocolate chips: Fold in 1½ cups (255g) chocolate chips just until evenly distributed throughout the dough.
Portion out the dough: Use a large cookie scoop to portion the dough into about 18 equal balls. The dough balls should feel soft but hold their shape. Press your thumb into each dough ball to create a deep indentation.
Add the caramel center: Place a piece of caramel from the 9 (1-inch) caramels (85g), cut into ½-inch squares, into the center. Carefully wrap the dough around the caramel, pinching the seams closed and rolling it gently between your hands until fully sealed. Make sure no caramel is exposed and there are no cracks or thin spots.
Chill the dough: Place the filled dough balls onto the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading. Transfer the baking sheets to the refrigerator and chill the dough balls for 10 minutes. This helps control spreading and keeps the caramel centered while baking.
Bake the cookies: Bake for 10–12 minutes, until the edges are set and lightly golden but the centers still look soft and slightly underbaked. This ensures a chewy texture and gooey caramel center. Remove the cookies from the oven and immediately press a few extra chocolate chips into the tops for a bakery-style finish. Let the cookies cool on the baking sheet or transfer to a wire rack for 5–10 minutes to set before serving. Enjoy while warm for the best gooey caramel texture.
How to Store and Reheat
I like to store the cookies in an airtight container at room temperature for up to 2–3 days. They’ll stay soft and chewy, but the caramel will firm up as they cool.
For slightly longer storage, you can keep them in an airtight container in the fridge for up to 5 days. I recommend reheating before serving to bring back that gooey center. You can also freeze the unbaked cookie dough balls for up to 2 months. Freeze them on a baking sheet first, then transfer to a freezer-safe bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time. Baked cookies can also be frozen. Wrap each one individually and store in a freezer bag for up to 2 months.
To enjoy them gooey, warm cookies in the microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes until the centers are soft and the caramel is melty again.
Serving Suggestions
I love serving these cookies warm so the caramel stays perfectly gooey in the center. If I’m making them a little more dessert-worthy, I’ll add a scoop of vanilla ice cream on top and finish with a sprinkle of flaky salt to balance the sweetness. They’re always a hit on holiday cookie trays next to molasses cookies. I’ve also brought them to bake sales and gifted them more times than I can count. Honestly, they’re just as good with a simple cup of coffee, a glass of milk, or even hot chocolate when you want something extra cozy.
More Variations of Chocolate Chip Cookies
- Salted Caramel Soft Batch Cookies: If you love the caramel flavor in these cookies, this version doubles down with chopped caramel candies and a soft-batch texture. It’s a great option when you want caramel throughout instead of a stuffed center.
- Classic Chocolate Chip Cookies: This is the classic base that inspired these caramel stuffed cookies. It’s perfect if you want to master the dough first or skip the filling for a simpler, everyday cookie.
- Brown Sugar Chocolate Chip Cookies: These cookies are all about rich, caramel-like flavor thanks to the brown sugar, which creates a softer, chewier texture with every bite. They’re a great option if you love the flavor of caramel stuffed cookies but want something a little simpler without the filled center.
- Breakfast Cookies with Chocolate Chips: These cookies are a softer, more wholesome take on classic chocolate chip cookies with a heartier texture and just enough sweetness. Perfect when you want something a little more balanced but still crave that cookie flavor.
