Description
Classic gooey caramel-stuffed cookies promise pure indulgence with rich, molten centers. Sweet chocolate chips and caramel create an irresistible dessert experience you’ll crave again and again.
Ingredients
Scale
- 2 ¾ cups (345 grams) all-purpose flour
- ¾ cup (165 grams) brown sugar, packed
- ½ cup (100 grams) granulated sugar
- 2 large eggs
- 1 cup (226 grams / 2 sticks) unsalted butter, softened
- 1 cup (170 grams) chocolate chips
- 16 soft caramels (such as Kraft or Werthers), unwrapped
- 2 tbsps heavy cream
- 2 tsps vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- Flaky sea salt (to taste)
Instructions
- Creaming Phase: Whip softened butter with brown and granulated sugars in a spacious mixing bowl until the mixture transforms into a light, airy, and smooth consistency.
- Egg Integration: Add eggs one at a time, ensuring complete incorporation, then gently introduce pure vanilla extract to elevate the mixture’s aromatic profile.
- Dry Ingredient Preparation: Sift flour, baking soda, and salt in a separate bowl, creating a uniform dry blend that guarantees even distribution throughout the cookie dough.
- Dough Formation: Carefully fold the dry ingredients into the wet mixture, avoiding overmixing to preserve the cookie’s tender texture, then gently incorporate chocolate chips for consistent flavor.
- Caramel Preparation: Dice caramel candies into smaller segments, creating centers to be nestled within the cookie dough.
- Shaping Cookies: Scoop generous dough portions, creating a well in the center, and strategically embed a caramel piece, completely encasing it to prevent leakage.
- Baking Process: Arrange cookies on a parchment-lined baking sheet, spacing them to allow for spreading, and bake in a preheated oven until edges turn golden brown, achieving a perfect balance between crisp exterior and gooey interior.
- Cooling Stage: Let cookies rest briefly on the baking sheet, allowing the caramel to set and maintain structural integrity before transferring.
Notes
- Chill the Dough: Refrigerate cookie dough for 30 minutes before baking to prevent excessive spreading and maintain a more compact shape.
- Manage Caramel Placement: Use cold caramel pieces and fully seal them inside the dough to prevent leaking during baking, ensuring a perfect molten center.
- Control Baking Time: Watch cookies closely during the final minutes of baking; golden brown edges indicate optimal doneness without overcooking the delicate caramel interior.
- Prevent Sticking: Use parchment paper or silicone baking mats to ensure easy cookie removal and prevent caramel from adhering to the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg