A delightfully gooey caramel center & loads of chocolate chunks make this the most satisfyingly salty + sweet cookie ever. Enjoy these Caramel Stuffed Chocolate Chunk Cookies warm or cold!
I’ll admit this: it’s hard to to improve upon a classic chocolate chip cookie. Arguably the most comforting of comfort foods, a soft in the center, crispy on the edges, packed-with-chocolate and perfectly buttery + sweet cookie is almost always my go-to when I’m craving something sweet. The one thing that really could make a CCC slightly better? Gooey caramel, oozing out the center. It’s creamy and sweet with that perfect bit of salt, and really balances out the chocolate in the best sense. These caramel stuffed chocolate chunk cookies are ridiculously easy, and only require one or two items that you might not regularly have on hand.
What you will need to make these caramel stuffed chocolate chunk cookies:
Salted Butter
Dark Brown Sugar (light or golden would work just fine here)
Granulated Sugar
Large Eggs
Baking Soda
Salt
Pure Vanilla Extract
All Purpose Flour
Chocolate Chunks (you can use chocolate chips if you have those readily available)
Werther’s Original New Soft Caramel Candies (homemade soft caramels would absolutely work here too!)
The Addition of the Soft Caramels
Now I tried adding my homemade caramel sauce to these cookies on one test, and they just oozed everywhere. It wasn’t un-delicious by any means, but it was messy! Plus is lacked the caramel consistency inside the cookie once baked. Soft caramels hold up inside cookies due to the corn syrup in it’s makeup. You can absolutely make your own soft caramels if you prefer, or purchase your favorite brand to use. Just make sure that you hide the caramel good inside the cookie, with no means for it to escape. You’ll want to chill the dough too, to ensure that it spreads very little in the baking process. At worst, you might lose a little caramel now and then, but this messy amazing cookie will still taste wonderful.
Substitutions
As always, here is a list of tried and true dietary substitutes, so that you can enjoy these cookies without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this cookie recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
You will also want to find a dairy-free soft caramel candy. These coconut milk caramels would be a great substitute.
Tag me if you make them!
#HHBBAKES
XO,
Heather
Other Favorite Cookie Recipes
Soft and Chewy Monster Cookies – HHB
Browned Butter Double Chocolate Peppermint Cookies
Dark Chocolate Espresso Chip Cookies
Caramel Stuffed Chocolate Chunk Cookies
Ingredients
- 1 cup salted butter, softened
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon pure vanilla extract
- 2 ½ cups all purpose flour
- 3 cups chocolate chunks
- 1 bag Werther’s Original New Soft Caramel Candies, unwrapped and cut in half
Instructions
- Cream the butter in a standing mixer, and add both sugars. Continue to cream until light and fluffy; about 30 seconds. Add both eggs. Mix until well incorporated, and then add vanilla, baking soda, and salt. Give it anther good mix, and then add the flour. Mix well, then fold in chocolate chunks
- Using a 2 tablespoon measure, scoop cookie dough onto a nonstick baking sheet. Gently poke a hole in each cookie ball, and insert half a Werthers caramel into each.
- Cover caramel candy, and roll each into a ball, ensuring candy is completely in the center. This will ensure that the caramel does not ooze out in the baking process. Chill for 30 minutes.
- Preheat oven to 375°F, and bake each sheet of cookies for 10-12 minutes.
- Cool on cookie sheet for five minutes, then transfer to a baking rack to cool completely. Best served day of or next day; store in an airtight container for up to three days. Enjoy!
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