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–+ servings
a caramel stuffed cookie is split in half to show the gooey melted caramel in the center
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5 from 1 vote

Chocolate Chunk Caramel Stuffed Cookies

Bakery soft chocolate chip cookies are stuffed with gooey soft caramel candies and baked to perfection.
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Servings: 36 cookies
Author: Julie Chiou

Equipment

Ingredients 

  • 1 ½ cups (341 g) unsalted butter
  • 1 ½ cup (330 g) dark brown sugar packed
  • ½ cup (100 g) granulated sugar
  • 2 eggs
  • 4 teaspoons 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 teaspoons cornstarch
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ cups (255 g) chocolate chunks
  • ½ cup (88 g) dark chocolate finely chopped
  • 18 soft 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 the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy.
    1 1/2 cups unsalted butter, 1 1/2 cup dark brown sugar, 1/2 cup granulated sugar
    brown sugar, butter, and granulated sugar in a glass stand mixer bowl
  • Then add in the eggs and vanilla extract and beat for 2 more minutes.
    2 eggs, 4 teaspoons vanilla extract
    creamed butter and sugars with 2 egg yolks on top in a glass stand mixer bowl
  • In a large bowl, add flours, cornstarch, baking soda, and salt. Whisk to combine.
    2 cups all-purpose flour, 2 cups bread flour, 4 teaspoons cornstarch, 2 teaspoons baking soda, 1 teaspoon salt
    flour mixture in a clear bowl with a metal whisk next to soft caramel candies and chocolate chunks
  • Slowly add in the flour mixture and mix until all combined and well-incorporated.
    flour being added to the wet mixture in a glass stand mixer bowl
  • Using a spatula, fold in the chocolate chunks and finely chopped dark chocolate.
    1 1/2 cups chocolate chunks, 1/2 cup dark chocolate
    chocolate chunks added into the cookie dough in a glass stand mixer bowl
  • 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.
    18 soft caramel candies
    cookie dough on a parchment lined baking sheet with a soft caramel in the center of the dough
  • 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.

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.

Nutrition

Serving: 1 cookie | Calories: 244 kcal | Carbohydrates: 31 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.3 g | Cholesterol: 30 mg | Sodium: 146 mg | Potassium: 101 mg | Fiber: 1 g | Sugar: 18 g

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