As you know, I don’t typically post recipes on here immediately after I make them unless they’re INCREDIBLE and a MUST share.
Well, I made these cookies on Saturday and today is Wednesday so clearly this means these cookies fall into the “must share immediately” category :)
I love a super-soft cookie, like the ones you get in the school cafeteria, the Otis Spunkmeyer ones – where you’re like HOW did they make these cookies so soft? Or the ones you get from Chips Ahoy where they have the “bakery soft” kind in the red packaging? Yeah, these are just like those but HOMEMADE annnnnd they’re stuffed with a glorious caramel candy inside. Seriously, this cookie just doesn’t get any better. Oh, here’s the kicker. Bet you can’t guess what’s in these to make them super soft. CORNSTARCH! Crazy, huh? If you replace baking powder with cornstarch (1:1 so 1 tsp of baking powder = 1 tsp cornstarch), you’ll get super soft cookies!!
I made a batch on Saturday which only made about 11 LARGE cookies cause I took two scoops of dough and sandwiched a caramel candy inside, but on Monday, I decided I was going to be Mrs. Claus and bake 3 dozen of these to share with my coworkers. So, for the ones that my coworkers had (and in case some of you are my coworkers reading this), I only took 1 scoop of cookie dough, rolled it into a ball, used my thumb to press into the center, then placed a caramel candy in the middle of that indention and rolled it back up into a ball. Also, with the ones I made my coworkers, I used a finely chopped up chocolate bar (part of a dark chocolate pounder from Trader Joe’s) as well as chocolate chunks. I liked those better because there were flecks of chocolate throughout the entire cookie.
Here’s a rundown of how the cookie is made:
You basically cream the butter and sugars together, add the egg, vanilla, then flour mixture. Mix mix mix and stir in chocolate chunks (and also chopped chocolate, as I’ve added in the recipe below) then stuff it with a caramel candy! Mine were the Fleur De Sel Caramels from Trader Joe’s but you can really use whatever caramel candy you want. If you’re not smushing two large balls of dough together, I suggest you cut the caramel candy in half and then stuff it.
BEST. COOKIES. EVER. Make them for Christmas or New Years or whenever. I guarantee everyone will ask you for more ;)
Caramel Stuffed Chocolate Chunk Cookies
Yield: 3 dozen | Prep Time: 10 minutes | Cook Time: 13 minutes
Ingredients:
3 sticks (1 1/2 cup) unsalted butter, softened
1 1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
2 eggs
4 tsp. vanilla extract
2 cups all-purpose flour
2 cups bread flour (you may use AP flour instead if you don’t have it on hand)
4 tsp. cornstarch
2 tsp. baking soda
1 tsp. salt
1 1/2 cups chocolate chunks
1/2 cup dark chocolate, finely chopped
18 caramel candies, cut in half to give you 36
Instructions:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, add flours, cornstarch, baking soda, and salt. Whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.
- Slowly add in the flour mixture and mix until all combined and well-incorporated.
- Using a spatula, fold in the chocolate chunks and finely chopped dark chocolate.
- Take a scoop of cookie dough, roll it into a ball, then using your thumb, press into the center, put the caramel candy in the center, then re-roll the ball to cover the caramel candy. Repeat until all dough has been used up.
- Bake for 11-13 minutes. They will look super soft but they continue cooking after you remove them from the oven.
- Let cool on baking sheet COMPLETELY before you move them to a wire rack. If you move them too soon, they’re too delicate so they’ll break and the caramel will ooze out from beneath the cookie.
- Store in an airtight container.
Source: adapted from Averie Cooks
This post contains affiliate links.
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
I was lucky enough to get to try one of these bad boys yesterday, and I must say they are a gooey masterpiece!
They look fantastic! Are the caramels added at the same time as the chocolates?
Loving this recipe!
Ack, sorry about that. Of course I’d forget to write one of the most important parts of the recipe! :) It’s added in now.
YUM! Caramels and chocolate :)
These look absolutely delicious! I can’t wait to try them. How do I get them delivered to my house? :-)
LOVE those caramels from TJs–these cookies look awesome!
OH MY GOD. I want some!! Those look absolutely divine!!
You had me at caramel! Colorado won’t be getting a TJ’s until next year. So annoying! BUT! I am definitely stopping by the one in KC when I am back home because I need to make these!
Oh my gawwwwwd, Julie: these are amazing!
omg the oozing caramel! :D
I think I’m going to stalk you down and get a job with you just so you can make me cookies :) These look AH-MAZING!
These are nothing short of amazing… moist, chocolatey, caramelly… loved them (yes I had more than one)!
Oh haaaave mercy.
holy cow. I want to eat all of them. regardless of making 11 or a few dozen cookies… eat all the cookies!
OH MY GOOEYNESS!! I had the pleasure of having more than one of these delightful treats and all I can say is YUMMMMMMMM!! Very moist and soft. This is a highly recommended cookie recipe. As for me, I have officially added this recipe to my dessert menu for Christmas. Hopefully mine will be as good as Julie’s!
I’m so glad you tried my cookie recipe & added caramels! Thanks for linking up!
Look at all that gooey caramel and chocolate. The pics of the unbaked cookie mounds with big logs of caramel inside make me weak in the knees! I love caramel.
I would love one of your cookies right now :)
As soon as I saw these cookies on Instagram I was patiently/ impatiently waiting for the recipe. And now, all I can think is OMG – YUM!!
p.s I LOVE LOVE LOVE the cornstarch trick, it really does make the world of a difference in cookies :)
Love those caramels!
Those caramels from TJ’s are dangerously amazing. And these cookies look dangerously amazing as well! So gooey and soft and I LOVE the cornstarch secret. After I read about it, I haven’t gone back and my cookies are thanking me for it! Haha.
Oh my gosh, I can’t get over the gooey caramel coming out from the middle! These look incredible!
Oh my heavens!!! I have to try these. For being soft cookies would they package and transport well with other cookies? I am a crisp cookie girl so I don’t have much experience with this. Hee!
I can taste them all the way here in Ohio :)
Ok, yeah, you’re right! This is the #1 cookie that should be at the top of everyone’s cookie list!
And cornstarch? LOVE!! Great tip!
LOVE this!!! Thank you for sharing!!! Totally going to bake these!
You’d have to make sure the cookies are tightly packed together. They’re really soft so they’re fairly delicate. If you’re shipping them, tie like 4-5 together tightly with twine!
I could do some damage to a tray of these.
Thanks for the info. I am not shipping them through the mail. I was just thinking about with my Christmas cookie packages I give to family and friends. I have plenty of twine…what a cute idea!
MMMmmmm….kind of need to find time to make these soon!
I am totally crushing on caramel lately, and I LOVE that you added a hefty dose of salt. Seriously? These cookies look RIDICULOUSLY GOOD!!!
Do I have to use cornstarch? We have corn allergies. :(
Any substitutes or can I do it without?
TIA
BTW, this cookie looks amazing!
Hi Karin! As stated in my blog post, the cornstarch is replaced for baking powder, so if you have a corn allergy, then just sub in the baking powder for the cornstarch. I can’t guarantee they’ll be super soft since cornstarch is what makes the cookie super soft, but it’s worth a shot :)
Oops, that doesn’t sound right. Let me rephrase. As stated in the blog post, the baking powder is replaced with the cornstarch – so if you have a corn allergy, then just sub in the baking powder for the cornstarch. I can’t guarantee they’ll be super soft since cornstarch is what makes the cookie super soft, but it’s worth a shot :)
If I am ever in your town I’m going to show up at your door and demand that you make me cookies. It might be a little awkward.
Although not really cause I love you :)
I am doomed when I buy those caramels. Amazing cookies!
Thanks Julie! So sorry for the confusion. I swear I read the whole recipe! :) Hanging head in embarrassment.
We need to be neighbors so you can stop torturing me with things like this because o m g seriously?
I love that you stuffed caramels INTO the cookies. I am dying here..these are totally my kind of cookie. And that cornstarch trick…I totally love it! Seriously, who knew?!??
I’m so glad you share this must share immediately recipe! Definitely love every single bite of it.
These cookies look incredible!! I’ve been drooling since I saw your IG earlier :).
OMG, those look incredible. Fleur de sel caramels are officially on my list for my next Trader Joe’s shopping trip!
I can’t wait to try your corn starch tip!
GAH, I used to love those Chips Ahoy in the red packaging – i haven’t had them in years, but I bet i’d still love them now. Or even better, i should just make a homemade, fancier version like this!
Man, these cookies look so yum! Can’t wait to make them. Quick question: do you know if I could freeze the cookies and bake them at a later date? Thanks! :)
That looks like a seriously beast cookie! It’s massive and fully loaded…delish!
You could freeze the dough, but I don’t suggest you freeze the dough WITH the caramels inside. Could make your bake time longer to melt the caramels inside (and then you’d have a crispy/overcooked cookie!) or may make the caramels not even melt much at all. So, I’d suggest, if you really do want to freeze the dough, freeze the dough and then form the balls with the caramels inside after the dough comes to room temperature.
These look heavenly..Im so in love with caramel. and with you right now! ;P haha
I just want to make sure I am reading the recipe correctly. This calls for 4 cups of flour? 2 cups AP and 2 cups bread flour?
Yup!
In the oven now!!
Made these with a gluten free flour blend & they were still amazing! I also let them cool thoroughly but flipped them upside down on the cooling rack to insure that the Carmel stayed in place!