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+ servings

Caramel Stuffed Chocolate Chip Cookies

These soft and gooey caramel-stuffed chocolate chip cookies couldn't be any more irresistible!
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5 from 1 vote


  • ¾ cup Challenge Salted Butter (200 grams), softened to room temperature
  • 1 cup packed light or dark brown sugar (213 grams)
  • ½ cup granulated sugar (100 grams)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¾ cup all-purpose flour (330 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips (350 grams)
  • About 36 caramels , see Notes
  • Flaky sea salt , for sprinkling (optional)


  • Preheat oven to 375°F. Line sheet pans with parchment paper.
  • With an electric mixer beat butter, brown sugar, and sugar on high speed until pale, creamy, and mixture sticks to the sides of the pan, 3-4 minutes. Scrape down the bowl once or twice.
  • Add eggs one at a time, mixing and scraping down bowl after each. Mix in vanilla extract.
  • Add flour, baking soda, and salt and mix until just combined. Add chocolate chips.
  • Portion into rounded tablespoons (I use a #40 cookie scoop, 1 ½ tablespoon) and place on prepared sheet pan, about 8 cookies to a pan.
  • Press caramels into the center of each cookie round. Use your hands to push cookie dough completely over the caramel so it's covered and roll into a ball. Return to the cookie sheet.
  • Bake until tops just turn brown, 9-10 minutes. Let cool on the cookie sheet for a few minutes, then transfer to a wire rack too cool completely.
  • Repeat with remaining dough and caramels.
  • I have tested this recipe with several brands of caramel candy and they all turned out delicious with slight differences. Softer "old-fashioned" caramel will melt more into the cookie as it bakes, and harder Kraft caramels will retain their shape and cookies will have a slight domed top.
  • Caramels should be about 1/2-inch cubes. Cut caramels in half if needed. Roll them in your hands to round corners.
  • Serve warm for melty caramel centers. Cookies can be rewarmed in the microwave for 15 seconds or in a 350°F for a few minutes. Cookies are also delicious with cooled chewy caramel centers.


Calories: 203kcal, Carbohydrates: 29g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 21mg, Sodium: 127mg, Potassium: 101mg, Fiber: 1g, Sugar: 19g, Vitamin A: 141IU, Vitamin C: 1mg, Calcium: 29mg, Iron: 1mg
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