Salted Caramel Stuffed Chocolate Chip Cookies. These cookies are so easy to make and taste amazing! Thick chewy cookies stuffed with gooey caramel and loaded with tons of chocolate chips! The coarse sea salt provides the perfect balance of salty and sweet. These cookies are soft and tender but have deliciously crispy edges! I promise that they are WAY better than regular chocolate chip cookies. Learn how to make Salted Caramel Stuffed Chocolate Chip Cookies below.
If you are a true cookie monster at heart then you need to try out some of my other cookie recipes:
Chocolate Chip Pretzel Cookies
Top Reasons to Make Salted Caramel Stuffed Chocolate Chip Cookies
- They are soft and delicious!
- The coarse sea salt balances the sweet caramel and chocolate perfectly!
- They look really hard to make but my recipe is super easy to follow!
Key Ingredients Needed to Make Soft Baked Chocolate Chip Cookies
- Salted butter. Butter gives these cookies a soft and chewy texture. I use salted butter because I love that hint of salt that balances out all of the sugar. You can use unsalted butter as well.
- Brown sugar. I use primarily brown sugar over regular sugar. This helps to make these cookies SUPER THICK rather than flat and also helps with the chewy texture. If you have to only use one type of sugar, replace the white sugar with brown!
- Baking Soda. Baking soda is what makes these cookies light and fluffy. This is necessary so do not replace this!
- Chocolate caramel squares. The caramel chocolate squares give these cookies the perfect gooey caramel pull. I used SkinnyDipped brand but you can use any chocolate caramel square. You can also use caramel pieces, gooey caramels or even caramel chips. If you're really craving caramel, top these cookies with a caramel sauce drizzle!
Variations and Substitutions
- Stuff these cookies with anything you want! A fun idea is to use mini Snickers or Twix candies and stuff them into these cookies.
- Add crushed nuts. Adding crushed nuts like pecans or walnuts can add a great texture, too
- Drizzle with melted chocolate. You can never have too much chocolate, so melt a few of the chocolate chips and drizzle them across the top!
Step by Step Directions
- In the bowl of a stand mixer, beat your butter until soft and airy. Then add your sugar and brown sugar and beat until combined. Add your eggs and vanilla and beat until combined.
- In a separate bowl, combine your flour, baking soda and salt (NOT the flaky sea salt) and mix until combined. Add your dry ingredients to your wet ingredients and mix until combined.
- Add your chocolate chunks and mix until combined.
- Roll out your cookies and place on a prepared cookie sheet (with parchment paper).
- Individually cut and or unwrap your chocolate caramel squares. Press one square into each cookie while slightly pressing down your cookie ball.
- Place cookies in the fridge for 30 minutes.
- Bake cookies at 375 degrees for 12 minutes.
- Let cool and sprinkle on your flaky sea salt. Enjoy!
FAQ
What if I don't have time to soften my butter?
Don't fret, I have the perfect trick. Place your stick of butter in the microwave for 5 seconds. Then repeat for the remaining three sides of the stick, flipping your stick each time. Once done, your stick should be perfectly soft throughout!
Do I have to use parchment paper on my baking sheet? Can I use butter spray or non-stick spray instead?
I used to think I was supposed to use butter spray on my cookie sheet, but this is WRONG. Do not do this! This causes burnt and flat cookies. ALWAYS USE PARCHMENT PAPER!
Do I have to chill my cookie dough?
Always chill your cookie dough before baking. Chilling your dough brings the temperature of your butter back down, which will make for thicker and chewier cookies. If you skip this step, your cookies will basically melt in your oven, and you will have super flat thin crisp cookies that run into each other. SO DO NOT SKIP THIS STEP!
How do I store and freeze these cookies?
This recipe makes a lot of cookies. I usually like to divide the dough in half and bake half at a time (freezing the other half) so that when people come over, I can always make fresh baked cookies in a pinch. If freezing the cookie dough, wrap it up in plastic wrap and then place it in a freezer bag and freeze for up to 3 months. Once baked, the cookies themselves should be stored in an air-tight container for up to 3 days.
Have fun making this caramel chocolate chip cookie recipe. Every bite will have you wanting more, and thankfully, this bakes a large batch of cookies that you can continue eating on!
Lastly, if you try out these Salted Caramel Stuffed Chocolate Chip Cookies, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!
Salted Caramel Stuffed Chocolate Chip Cookies
Ingredients
- 4 ½ cups flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups salted butter (softened)
- ¾ cup sugar
- 1 ¾ cup brown sugar
- 3 eggs
- 2 teaspoon vanilla
- 1 ½ cups chocolate chunks
- 24 pieces salted caramel chocolate squares (3 full bars total)
- pinch flaky sea salt
Instructions
- In the bowl of a stand mixer, beat your butter until soft and airy. Then add your sugar and brown sugar and beat until combined. Add your eggs and vanilla and beat until combined.
- In a separate bowl combine your flour, baking soda, and salt (NOT flaky sea salt) and mix until combined. Add your dry ingredients to your wet ingredients and mix until combined.
- Add your chocolate chunks and mix until combined.
- Roll out your cookies and place on a prepared cookie sheet (with parchment paper).
- Individually cut and or unwrap your chocolate caramel squares. Press one square into each cookie while slightly pressing down your cookie ball.
- Place cookies in the fridge for 30 minutes.
- Bake cookies at 375 degrees for 12 minutes.
- Let cool and sprinkle on your flaky sea salt. Enjoy!
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