Chocolate chip cookie fans will want to try this sweet and chewy recipe for Caramel stuffed Chocolate chip cookies
After baking these chocolate chip cookies stuffed with chunks of caramels and enjoying the melted caramel and chocolate cookie straight out of the oven, I seriously considered changing my cookie blog to all chocolate chip cookies! (I changed my mind pretty much immediately after I remembered how much I love sugar cookies, double chocolate cookies ,and old-fashioned oatmeal cookies.) I consider myself an experienced baker, but mainly a cookie baker, so I’m already in a fairly small niche for food blogs, no need to make my niche even tinier. I do bake a few cakes and raised breads, brownies, pies, etc., but cookies are my passion and true love in the world of baking. And for those of you who don’t know me, I started a home-based cookie business from my house, moved on to a commercial baking space and grew into an online cookie gift business. All of this happened from 1988 to 2015. I’ve since semi-retired and have moved on to blogging. Which are the reasons I focus mainly on Cookie recipes when sharing recipes and photos on this blog, Country Cupboard Cookies.
So, on to this delicious cookie recipe that I hope you’ll give a try. It doesn’t require any difficult caramel making techniques. I purchased a bag of Kraft® caramels, cut them in half with a pair of kitchen shears, stuffed them into my favorite chocolate chip cookie recipe , chilled the cookie dough balls, and baked. Underbaking is best for these caramel beauties to keep the caramel from hardening, and eating as soon as possible after baking is ideal for the most amazing melted caramel/chocolate experience. 😊
I love these new blue and white plates I received from my daughter for Christmas! Great for food photography AND serving a plate of fresh baked chocolate chip cookies.
Enjoy baking cookies this year! Follow us on Instagram for more cookie photos and ideas for you to try. And I’d love to hear any comments you may have about the recipe if you give it a try or any suggestions for future cookie recipe posts!
- 8 ounces unsalted butter (2 sticks), at room temperature for 20 minutes
- 7½ ounces packed light brown sugar (1 cup)
- 7 ounces granulated white sugar (1 cup)
- 2 large eggs
- 1 TBL pure vanilla
- 1 ounce rolled (old-fashioned) oats (1/4 cup)
- 13 ounces unbleached flour (3 cups)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 12 ounces semi-sweet chocolate chips (approximately 2 cups)
- Kraft Caramels, you will need approximately 26-28
- Cream together butter and sugars in mixing bowl, careful not to overbeat. Combine the eggs with vanilla and add to your mixture, mixing just to blend the egg with the sugars and butter. Add the rolled oats.
- Mix together the flour, baking powder, baking soda and salt in a separate bowl. Slowly incorporate the dry ingredients into the wet ingredients. Stir in the chocolate chips, using your hands to finish mixing in. Portion 2 oz of dough with a cookie scoop ( ice cream scoop) for each cookie or you can use a ¼ cup measuring cup to estimate.
- Unwrap caramels and cut into 2 pieces with kitchen shears. Stuff each dough ball with 2 pieces of caramel. Make sure you cover the caramel completely with the cookie dough.
- Chill the dough balls 1 hour. Preheat oven to 360 degrees. Bake 10 to 12 minutes. Let cool on tray until set, then enjoy!!
Do not overbeat at any step of this recipe. Only mix until the ingredients are combined, over mixing will create a stiff dough and incorporate too much air.
When cookies are done baking, they will have a light brown edge and the dough will still be soft in the middle. Don’t worry, they will continue to bake on the pan.
You can chill your dough balls up to one week. They will bake up browner the longer you chill. If you want to keep the dough balls longer than 1 week, I recommend freezing the dough.