Description
These cookies feature a chewy chocolate cookie dough stuffed with a molten caramel center, creating a messy, gooey, and crowd-pleasing dessert that is easy to make but impressive to serve.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 cup (200g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
- 1 bag (11-12 oz) butterscotch or caramel chips
- ½ cup (85g) mini chocolate chips
Instructions
- Line a baking sheet with parchment paper. Microwave butterscotch/caramel chips in 15-second bursts, stirring between, until melted. Stir in mini chocolate chips.
- Drop small marble-sized balls of the caramel mixture onto the prepared sheet and freeze for at least 30 minutes until rock hard.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract until just combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture on low speed, mixing only until flour disappears.
- Fold in semi-sweet chocolate chips by hand.
- Remove frozen caramel centers from freezer. Scoop 2 tablespoons of dough, flatten in palm, place one caramel center in middle, and wrap dough around it to seal completely. Roll into a smooth ball.
- Place dough balls on parchment-lined baking sheets, leaving 2 inches between each.
- Preheat oven to 350°F (175°C). Bake for 10-12 minutes until edges are set but centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool for at least 10 minutes before serving.
Notes
Ensure caramel centers are frozen solid before assembling to prevent leaking. Do not overmix the dough to avoid tough cookies. If using dark baking sheets, lower oven temperature by 25 degrees. Cookies can be frozen unbaked for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 24
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: chocolate cookies, caramel stuffed cookies, gooey cookies, baking, dessert, holiday treats, easy cookies