Caramel Stuffed Chocolate Chip Cookies
Satisfy your chocolate chip cookie craving with this small batch caramel stuffed chocolate chip cookies recipe! Sink your teeth into six soft cookies, loaded with chocolate chips and gooey caramel centers. Add a sprinkle of flaky salt for a sweet-salty bite!
Servings: 6 Cookies
Calories: 192kcal
Ingredients
- 3 ½ tablespoons unsalted butter, room temperature
- ¼ cup light brown sugar
- 1 tablespoon granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ⅓ cup, plus 2 tablespoons bread flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup semi-sweet chocolate chips
- 6 tablespoons caramel squares
- 1 teaspoon flaky salt optional; to sprinkle on top
Instructions
- In a medium mixing bowl, add the butter and both sugars. Using a hand held mixer, beat on medium-high until creamy and smooth.3 ½ tablespoons unsalted butter, room temperature, ¼ cup light brown sugar, 1 tablespoon granulated sugar
- Add in the egg yolk and vanilla extract and mix until combined. Move the mix to one side of the bowl with the spoon.½ teaspoon vanilla extract, 1 large egg yolk
- Sprinkle the dry ingredients over the wet and beat on medium speed until no dry streaks remain. Use a spatula to fold in the chocolate chips.⅓ cup, plus 2 tablespoons bread flour, ¼ teaspoon baking soda, ⅛ teaspoon salt, ¼ cup semi-sweet chocolate chips
- Cover and refrigerate the dough for at least 15 minutes.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- Using a cookie scoop, portion the dough into 6 equal scoops. Stuff the center of each cookie with a caramel square. Roll the cookies into balls and place 2 inches apart on the prepared baking sheet. Flatten the cookie dough balls ever so slightly. Note - If the dough got too warm while forming, stick the baking sheet in the refrigerator to chill for about 10 minutes before baking.6 tablespoons caramel squares
- Bake for 10 to 12 minutes, or until the edges of the cookies are golden brown. Sprinkle the tops of the cookies with the flaky salt while warm. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!1 teaspoon flaky salt
Notes
- Serving Size - This is a small batch recipe that can be doubled. To keep the cookies chewy, I recommend 2 egg yolks to double the recipe vs. 1 whole egg.
- Number of Cookies - The number of cookies will depend on how big you make them. You can make the cookies larger or smaller - the bake time will need to be adjusted accordingly.
- Bread Flour - I use bread flour to make the cookies soft and chewy. You can swap in all-purpose flour 1:1.
- Storing the Cookies - The cookies can be stored covered at room temperature for up to 5 days. Beyond that, they may start to dry out.
- Freezing Baked Cookies - Wrap the cookies tightly in plastic wrap and place in a ziploc or covered container. Freeze for up to 3 months and thaw at room temperature.
- Freezing Cookie Dough - Place formed and stuffed cookies in a tightly sealed ziploc. Freeze for up to 3 months. The frozen cookie dough can go straight into the oven. The bake time will increase about 2 to 3 minutes.
Nutrition
Calories: 192kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 100mg | Potassium: 71mg | Fiber: 1g | Sugar: 14g | Vitamin A: 249IU | Calcium: 20mg | Iron: 1mg