Caramel Stuffed Chocolate Cookies
Satisfy your sweet tooth with these delicious caramel stuffed chocolate chip cookies. Chewy, gooey, and irresistible - they won't last long!
Servings: 20
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
- 1 ½ Cups all purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 1 Cup salted butter softened
- ½ Cup cocoa powder
- ½ Teaspoon salt
- 2 eggs
- 1 Teaspoon vanilla extract
- ¾ Cup granulated sugar
- ¾ Cup brown sugar
- 3 Tablespoons milk
- ½ Cup white chocolate chips
- ½ Cup semisweet chocolate in chunks
- 20 caramel squares
Instructions
- Preheat the oven to 350 degrees F. Grease 2 baking sheets or cover with parchment.
- In a medium mixing bowl, add the flour, cocoa, baking soda, baking powder, and salt.
- With a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. Add eggs and vanilla. Beat well.
- Add flour mixture and milk alternately, mixing in between.
- Scoop tablespoonfuls of batter onto baking sheet, approximately 4 inches apart. Place a caramel square on each piece of batter. Add another tablespoonful of the batter on top of the caramel square to enclose.
- Bake for 10 to 13 minutes until done.
- Cool on a wire rack.
Notes
Soften the butter fully: Make sure the butter is soft, not melted, to achieve a smooth, creamy texture when creaming it with the sugars.
Measure flour accurately: Too much flour can make cookies dense. Use a spoon to fill your measuring cup, then level it off with a straight edge.
Chill the dough if needed: If the dough seems too soft or sticky, refrigerate it for 10 or 15 minutes before scooping. This makes it easier to handle and helps maintain the cookie shape.
Keep caramel in the center: Ensure the caramel square is completely covered by dough so it doesn’t ooze out during baking.
Use parchment or a silicone baking mat: This prevents sticking and makes cleanup easy.
Watch baking time closely: Slightly underbake the cookies if you prefer them soft. They’ll continue to set as they cool.
Cool cookies on the baking sheet: Let them rest on the hot baking sheet for a few minutes before transferring to a cooling rack. This helps them firm up and hold their shape.
Measure flour accurately: Too much flour can make cookies dense. Use a spoon to fill your measuring cup, then level it off with a straight edge.
Chill the dough if needed: If the dough seems too soft or sticky, refrigerate it for 10 or 15 minutes before scooping. This makes it easier to handle and helps maintain the cookie shape.
Keep caramel in the center: Ensure the caramel square is completely covered by dough so it doesn’t ooze out during baking.
Use parchment or a silicone baking mat: This prevents sticking and makes cleanup easy.
Watch baking time closely: Slightly underbake the cookies if you prefer them soft. They’ll continue to set as they cool.
Cool cookies on the baking sheet: Let them rest on the hot baking sheet for a few minutes before transferring to a cooling rack. This helps them firm up and hold their shape.
Nutrition
Calories: 277kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 246mg | Potassium: 125mg | Fiber: 1g | Sugar: 27g | Vitamin A: 319IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1mg
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