One of my all-time favorite cookies (yes, the one with the secret ingredient!) is getting a welcome addition in this quick and easy recipe for Caramel-Stuffed Chocolate Chip Cookies.

Caramel-Stuffed Chocolate Chip Cookies Recipe

Everyone has their go-to chocolate chip cookie recipe. Mine happens to involve a secret ingredient that guarantees a super soft center and a totally chewy texture. So if crunchy cookies are your jam, you can skip on over to these crispy cookie favorites. And for all those with a soft spot for, well, soft cookies, allow me to introduce you to the one, the only caramel-stuffed amazingness that lies ahead.

“But does the caramel harden when the cookie cools?” I hear your question and I have an answer! Quite simply put, it does not harden. But that’s only if you (A). choose the right type of caramel and (B). allow the cookies to cool for 10 minutes on the baking sheets before transferring them to a cooling rack.

Prefer to free up your oven around the hectic holiday season? Don’t miss my top-rated recipe and my go-to supplies for making No-Bake Chocolate Cookie Pops.

Caramel-Stuffed Chocolate Chip Cookies Recipe

Caramel-Stuffed Chocolate Chip Cookies Recipe

Caramel-Stuffed Chocolate Chip Cookies Recipe

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Dessert

Caramel-Stuffed Chocolate Chip Cookies

The only thing better than a chocolate chip cookie? A chocolate chip cookie filled with caramel! These soft and chewy cookies are filled with chewy caramel for the ultimate sweet-and-salty dessert.
5 from 3 votes
Caramel-Stuffed Chocolate Chip Cookies Recipe
Prep Time 2 hrs
Cook Time 15 mins
Total Time 2 hrs 15 mins
Servings 16 large cookies

Ingredients 

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (1 ½ sticks) unsalted butter, at room temp
  • 1/4 cup cream cheese, at room temp
  • 1/2 cup sugar
  • 1 cup packed light brown sugar
  • 1 1/4 teaspoons vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips
  • 16 soft caramels (See Kelly's Notes)

Instructions 

  • In a medium bowl, whisk together the flour, baking soda and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, scraping down the sides as needed. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, beating just until combined, then stir in the chocolate chips.
  • Cover the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours and up to 3 days.
  • When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper or Silpats.
  • Using a spoon, scoop out about 2 tablespoons of cookie dough and flatten it slightly. Roll a soft caramel into a ball then place it in the center of the dough. Top the caramel with an additional 2 tablespoons of dough, pressing the dough on top of and around the caramel so it's completely covered by the dough. Place the cookie on the baking sheet then repeat the filling process with the remaining dough, spacing the cookies at least 2 inches apart.
  • Bake the cookies for 12 to 15 minutes until they are slightly underbaked. Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes. Transfer the cookies to a wire rack to cool completely.

Kelly's Notes:

  • Measure ¼ cup cream cheese by spooning/scraping it into a dry measuring cup and leveling it off.
  • I prefer the Werther's Original Soft Caramels because they are easy to roll into a ball and remain soft even after the cookies have cooled.
  • It's important to underbake the cookies and let them cool for 10 minutes on the baking sheets before moving them to ensure they retain their shape.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Nutrition

Calories: 406kcal, Carbohydrates: 52g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 49mg, Sodium: 265mg, Potassium: 201mg, Fiber: 2g, Sugar: 34g, Vitamin A: 360IU, Calcium: 51mg, Iron: 2.5mg

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Comments

  1. 5 stars
    New favorite cookie recipe! Even without the caramels inside, this cookie recipe is now my go-to for basic cookies with any variant of chocolate chip.

    1. Hi Sharon! This recipe has butter and cream cheese. You won’t taste the cream cheese at all. It’s entirely for texture :)

  2. 5 stars
    Better than bakeshop! these cookies are simple to make and really deliver. I refrigerated overnight and used Lancaster caramels (vanilla). I only got a dozen but they were huge with a wonderful gooey caramel in the middle. earned a permanent spot in my cookie rotation. thanks for sharing this delicious recipe.

  3. 5 stars
    I am now making these for the second time after my first successful and delicious attempt two weeks ago. I sent most of my first batch to work with my husband so his colleagues could enjoy and that raved about how soft they were and how well they came out saying that they tasted like ‘Mrs. Fields’!

    After reading the helpful comments above, I found that leaving them in the fridge a bit longer than the recommended 2 hour minimum did seem to create the perfect consistency for the dough. I gave it about 3 hours and they weren’t sticky when placing them on the cookie sheets.

  4. Hi,

    Do you have to use the cream cheese in the recipe? Could you use truffles instead of caramels to get that fudgy center effect?

  5. Good recipe, even without the caramel. I made a couple without the caramel embedded and they were good. I added another half cup of semi chocolates as I like a lot of chocolate chips.

    My only problem was that the cookie dough was sticky. This is probably my second time making cookies and guessing they needed to be left in the fridge longer. I did about 2 hours and 10 minutes in the fridge, but must not have been long enough. Or maybe more flour was needed, not sure.

    Baking them at 15 minutes was the perfect time for my oven as they were undercooked just enough and turned out perfectly letting them sit then.

    1. I wouldn’t recommend that, as you need the sugar and butter to bind to form the basis of the dough.

  6. My cookies came out more like a cake why, they seemed to flatten out a lot and not stay round like a cookie

    1. Hi David – The spreading of the cookies could be attributed to a lot of factors. Did you use room temp ingredients?

    1. Hi there! I’ve never tried this recipe with an egg substitute so I’m not certain what other ingredients would work.

  7. This is the best chocolate chip cookie recipe ever. They were so delicious. I will definitely be making this again.. ????????????????