Just when you think chocolate chip cookies can’t get any better, they can! These Caramel Stuffed Chocolate Chip Cookies are HUGE, crispy, chewy, loaded with chocolate chips and stuffed with caramel. They’re outrageously good!
You all know how I feel about them. I dream about them. I make them several times a week. I am always trying new recipes. #chocolatechipcookiesaremylife
Chocolate chip cookies are near perfect on their own, so why mess with such a good thing, right? Well Martha Stewart decided to mess with them and I’m not sad about it.
These cookies are seriously amazing! Buttery, crispy, chewy, gooey, and they’re huge! I wish I would have taken a picture of one of them sitting in the palm of my hand, then you could really see how gigantic they are. I know I rave about many cookie recipes, and I’m doing it again about these cookies. They’re amazing! I love absolutely everything about them and I think you will too.
The secret to this recipe is freezing the balls of dough for just 15 minutes before baking. That way, the center cooks more slowly, and you achieve that heavenly balance of a melted, gooey inside and crispy edges.
DO I HAVE TO MAKE THESE COOKIES BIG?
These cookies are giant (which I happen to love!), but you can make them smaller if you want. The recipe has you use 4 oz of dough per cookie which does make for a really big cookie. If you do make these smaller, I would use only one or two pieces of caramel instead of three pieces.
SEMISWEET CHOCOLATE CHIPS VS. MILK CHOCOLATE CHIPS
These are a fairly sweet cookie and with the caramel in the center, it makes them even sweeter. Even though I am definitely a huge fan of all milk chocolate chips in cookies, I love these with all semisweet or half semisweet/half milk chocolate. I don’t recommend using all milk chocolate chips in this recipe because I think it would make them too sweet.
A FEW TIPS FOR MAKING THESE COOKIES:
- These cookies are mixed differently than most cookie recipes, so make sure you follow the directions. You don’t cream the butter and sugars. You mix the sugars and dry ingredients first and then incorporate the butter in, followed by the chocolate chips, eggs and vanilla.
- Make sure you use cold butter. The cold butter is coated with the flour as you mix the ingredients which results in a more tender cookie.
- I use Werther’s chewy caramels in this recipe, but you could use Kraft or another brand of your choice. Werther’s are my favorite store-bought caramels and think they work perfectly in these cookies. (I like the chewy caramels, but you could use the soft caramels as well.)
- Make sure the caramels are completely covered with cookie dough. If they’re not, the caramel will ooze out during baking.
- Bake cookies on parchment paper or a silicone baking mat. This makes it much easier to remove the cookies from the cookie sheet if any caramel does ooze out during baking.
- These cookies eaten warm will have soft melted caramel centers. Cookies eaten at room temperature will have firm chewy caramel centers. I love them both ways. You can rewarm the cookies by putting them in the microwave for about 15 seconds.
- Make sure you freeze the dough balls. I know this is sometimes a pain, but it’s only 15 minutes and makes the difference in how these bake up (I mentioned why above).
Just when you think chocolate chip cookies can’t get any better, they can and do! These Caramel Stuffed Chocolate Chip Cookies are outrageously good!
- 3 cups unbleached all purpose flour
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon coarse salt
- 1 cup unsalted butter (cold, cut into 1/2‑inch pieces)
- 2 cups semisweet chocolate chips
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 18 caramels (halved)
- Preheat oven to 375°F.
- In a large bowl, with an electric mixer on medium, mix together flour, both sugars, baking powder, baking soda, and salt. Add butter and beat on medium until combined but some pea-size butter pieces remain. Add chocolate chips and beat until combined. Beat in eggs, one at a time, and vanilla. Continue mixing until dough comes together (this takes a few minutes).
- Scoop dough into 4-ounce balls (each about 1/3 cup) and make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each and roll back into a ball. Transfer to parchment-lined baking sheets, spacing about 3 inches apart. Freeze until firm, about 15 minutes (don’t skip this step).
- Bake cookies 10 minutes. Reduce heat to 350°F, rotate sheets, and continue to bake until centers are almost but not completely set about 7-10 more minutes. Bang baking sheets on a counter a few times to create cracks in tops of cookies. Transfer baking sheets to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
Recipe Source: Martha Stewart’s Cookie Perfection