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Caramel Stuffed Chocolate Chunk Cookies

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Caramel stuffed chocolate chunk cookies are quite possibly the best cookies ever!

Caramel stuffed chocolate chunk cookies are quite possibly the best cookies ever!

Caramel stuffed chocolate chunk cookies are quite possibly the best cookies ever!

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

Caramel stuffed chocolate chunk cookies are quite possibly the best cookies ever made!
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 3 dozen
Author: Julie Chiou
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  • 1 ½ cups unsalted butter, (3 sticks)
  • 1 ½ cup dark brown sugar, packed
  • ½ cup granulated sugar
  • 2 eggs
  • 4 teaspoon 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 teaspoon cornstarch
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups chocolate chunks
  • ½ cup dark chocolate, finely chopped
  • 18 caramel candies, cut in half to give you 36

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • Preheat oven to 350 °F. 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.

Recipe Notes

You can use 4 (FOUR) cups of AP flour if you do not have bread flour but do not use 4 cups of AP flour AND 2 cups of bread flour. It's either 2 cups of AP + 2 cups of bread flour or 4 cups of AP flour.
Source: adapted from Averie Cooks


Serving: 2 cookies | Calories: 344 kcal | Carbohydrates: 44 g | Protein: 4 g | Fat: 17 g | Fiber: 2 g | Sugar: 29 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Cookies
Cuisine: American
Keyword: cookie recipe
Recipe Rating


Monday 3rd of December 2018

Have you tried this with an egg and egg yolk? Curious how it might affect rise/dough consistency. Sounds great - just might christen my new stand mixer with these ?

Julie Wampler

Tuesday 4th of December 2018

No, I have not.


Tuesday 22nd of August 2017

how do you bake them if you do not have parchment paper or silicone sheets?


Thursday 24th of August 2017

I would spray your nonstick baking sheet really well cooking spray


Monday 7th of November 2016

i made these cookies last year and they were amazing! everyone loves them! they are my new christmas tradition. they don't look as nice as sugar cookies, but they taste 100 times better.

some changes i made, i went a little crazy with the additions lol: - used all purpose flour (took me a while to figure out what AP was) - doubled the vanilla - lessened the sugar in the dough - added a whole bag of chocolate chips (chipits brand) - added a whole bag of skor bits - used kraft brand of caramels, melted just fine

i ended up with much more cookies than 36, but i'm more than happy with that! Thanks for sharing!

Jamie H

Sunday 23rd of October 2016

These...oh my goodness...these might be the first cookies I've bitten into and said...these are the best! I wasn't sure how they'd turn out after reading some of the comments...but I'm glad I made these now. Definitely going to be my go to cookie recipe. My husband will be asking for these constantly. Thank you!!!


Tuesday 22nd of December 2015

I've made these cookies twice following the recipe (I've even used caramels by Trader Joe's!. Lol), and they came out perfectly each time! I'll continue to make them over and over again since my friends love them<3 Thank you so much for such a yummy recipe!