Reviews
Add Rating & Review
Back to Caramel-Stuffed Chocolate Chip Cookies
All Reviews for Caramel-Stuffed Chocolate Chip Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 12
Caramel Stuffed Chocolate Chip Cookies
Ingredients
Ingredient Checklist
3 cups unbleached all-purpose flour
1 1/2 cups packed light-brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 sticks cold unsalted butter, cut into 1/2-inch pieces
12 ounces semisweet chocolate chips (1 whole bag)
2 large eggs, room temperature
1 teaspoon pure vanilla extract
24 caramels, such as Kraft, halved
Variations
You can replace the caramels with chocolate ones, or even marshmallows (use four minis, or cut a big one into pieces).
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 12
Caramel Stuffed Chocolate Chip Cookies
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 12
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Makes 12
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Yield: Makes 12
Makes 12
Caramel Stuffed Chocolate Chip Cookies
Caramel Stuffed Chocolate Chip Cookies
Ingredients
Ingredients
- 3 cups unbleached all-purpose flour
- 1 1/2 cups packed light-brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 12 ounces semisweet chocolate chips (1 whole bag)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 24 caramels, such as Kraft, halved
Directions
Preheat oven to 375 degrees, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
Variations
You can replace the caramels with chocolate ones, or even marshmallows (use four minis, or cut a big one into pieces).
Variations
You can replace the caramels with chocolate ones, or even marshmallows (use four minis, or cut a big one into pieces).
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Caramel-Stuffed Chocolate Chip Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Caramel-Stuffed Chocolate Chip Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
