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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
Ingredients
- 1 ½ cups (341 g) unsalted butter, (3 sticks)
- 1 ½ cup (330 g) dark brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 eggs
- 4 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 cups (250 g) 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 (255 g) chocolate chunks
- ½ cup (88 g) dark chocolate, finely chopped
- 18 caramel candies, cut in half to give you 36
Instructions
- Preheat oven to 350 °F (177 °C). 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.
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!!!
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!
When I baked these cookies I used 4 cups AP flour, and all seemed well with the caramel in the middle and looked great, but they taste like flour and have almost a raw biscuit taste… I am sure I followed the recipe correctly, but I don’t know why they turned out the way they did! And I baked almost 100, seems a shame to waste!
I attempted to make these today. The dough was extremely sticky and wet so I added more flour. Then they ended up baking like scones. I added another stick of butter and more sugar and still, no dice. I wanted to love this recipe but somehow, it wasn’t meant to be for me. :-(
Made these cookies today! They are so yummy!
I followed the recipe and added some walnuts as well.
Although they look nothing like your pictures, as I used all AP flour, not sure if that is the reasoning. but they are tasty.
My dough is gooey, there’s no possible way to roll a ball!!?? Help!!:)
It sounds like you need to add a little bit more flour.
I love these cookies. Made them twice in the last week due to a high volume of requests :) thank you for sharing!
i loved these cookies and everyone who ate them! they stayed thick but were still great, ill make them again and again :-)
What am I doing wrong? The cookie itself comes out fine; I just can’t get the carmel thing to melt in the middle. It melts a little bit, but then the rest of it isn’t quit melted, but soft and a little chewy. Can you help me? I don’t know what I’m doing wrong.
What type of caramel are you using? It might help, if the caramel is too thick, to maybe pound it out flat a little bit before stuffing it in the cookie.
This recipe did not work well for me. I used AP flour instead of bread flour, and I left out the chocolate chunks. But the outcome was thick and grainy, not thin and gooey like the photos. I also tried once with gluten-free flood, and I tried both 350 and 325 degrees on different batches.
i haven’t try it yet but i was wondering if it is true is this fake or true im trying to see if this is because i want to use this repice for my step mom she love carmel and cookies so if this does not work i will write more things about trhis site . thank you and have a nice day
I just made these cookies and they are too cake like and had many steps for the end results. I’m an experienced cook but never added corn starch to a cookie before.