A giant soft chocolate chip cookie is stuffed with a salted caramel then baked until perfectly golden yet soft and gooey in the center. These are a must make recipe!
I don’t know why I keep making more and more chocolate chip cookies. I have so many recipes and I love them all for different reasons. These Caramel Stuffed Chocolate Chip Cookies are my favorite for freezing. Because these cookies puff up so nicely and have a soft and chewy center, freezing them is like freezing cookie dough…and even better…it’s like eating frozen cookie dough, too.
I’ve been making this particular chocolate chip cookie recipe for awhile, but the idea to stuff them with a salted caramel occurred after I received two large containers of salted caramels from Costco. So here I had 100 caramels sitting in my pantry…What better way to enjoy them than to bake with them?
I’m going to say this and I hope it doesn’t backfire, but this recipe has never failed me. The cookies turn out every single time and I truly believe using cold butter is the trick. It helps create a very thick and strong dough, and when baked, the cookies simply spread perfectly then puff up so nicely. There is no flattening or crisping or burning. Just a puffy, golden, chewy chocolate chip cookie.
I have to be careful because when I make these and freeze them, they end up being a nightly treat for Vin and me. Every night we open that freezer bag and each grab one. I love it actually, my thighs may not, but my tastebuds do!
I can’t wait to see what you think of them!
- 1 cup cold unsalted butter, sliced thinly
- 1 cup brown sugar, dark or light. I prefer dark.
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 3 cups all purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cup chocolate chips
- salted caramels for the center
Preheat oven to 410 degrees and line a cookie sheet with a non-stick baking mat or parchment paper.
In a stand-alone mixer fitted with a paddle attachment mix butter, brown sugar and granulated sugar on medium high speed until creamy, about 3 minutes.
Next, add eggs and vanilla and mix on medium speed until smooth - you will have to scrape down sides of the bowl a few times.
Next, mix the dry ingredients in a bowl - flour, cornstarch, baking soda and salt, and slowly add it on low-speed to the bowl. Mix just until incorporated, scraping down sides of bowl as necessary. Do not over mix. Lastly, mix in chocolate chips on low speed.
Measure a heaping spoonfull of dough, place on the cookie sheet and add the caramel on top. Measure another heaping spoonful of dough and place it on top. Either wet or butter your fingers to help form a ball - doesnt need to be perfectly round, just make sure the caramel is covered. Bake for 9 minutes, check and continue to bake just until the tops start to look golden brown. Remove and let set for several minutes before removing from baking sheet. Enjoy!
These can be frozen for 3 months. Depending on how large you make the cookies will depend on how many you make. You can make them as big or as small as you would like. Just adjust baking time as needed.
Recipe slightly adapted from Modern Honey