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Cookies
Salted Caramel Stuffed Cookies
Bruhhhh. These cookies. You break one open and liquid salted caramel literally oozes out of the center like some kind of dessert magic trick. People will lose their minds. They'll think you spent hours. You didn't. The trick is freezing little discs of caramel first, then wrapping cookie dough around them. When the cookie bakes, the outside sets but the caramel melts back into a pool of gooey, salty, buttery perfection on the inside. This is the recipe I make when I want people to think I'm a better baker than I actually am. Except I am actually that good. And now you will be too.
Ingredients
- 14 pieces soft caramel candies (like Werther's chewy)
- 1 tsp flaky sea salt (for caramels)
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 3/4 tsp fine sea salt
- 3/4 cup unsalted butter, melted and cooled
- 1 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 yolk
- 2 tsp vanilla extract
- 1 tsp flaky sea salt (for topping)
Instructions
- 1
Prep the caramel centers
Flatten each caramel candy into a disc about 1 inch wide. Sprinkle both sides with a little flaky sea salt. Place on a parchment-lined plate and freeze for at least 1 hour until solid. This step is critical. If the caramel isn't frozen, it'll melt through the bottom of the cookie during baking.
- 2
Make the cookie dough
Whisk flour, baking soda, cornstarch, and fine salt together. In a separate bowl, whisk melted butter, both sugars, egg, extra yolk, and vanilla until smooth and thick. The cornstarch is a secret weapon here. It makes the cookies extra soft and thick.
- 3
Combine
Fold the dry ingredients into the wet until just combined. The dough should be thick and scoopable but not sticky. Refrigerate for 30 minutes.
- 4
Assemble
Take about 2.5 tablespoons of dough, flatten it in your palm, place a frozen caramel disc in the center, then wrap the dough completely around it, sealing the edges. Roll into a smooth ball. Make sure there are no thin spots or the caramel will leak out (which is tasty but messy). Place on parchment-lined baking sheets.
- 5
Bake
Bake at 350°F (175°C) for 11-13 minutes until the edges are set and golden but the centers are puffy and soft. They'll look underdone. Resist the urge to bake them longer. The caramel inside is molten right now and the cookie needs to stay soft enough to contain it.
- 6
Finish
Immediately sprinkle with flaky sea salt. Let cool on the pan for at least 10 minutes. When you break one open after 10 minutes, the caramel should ooze out slowly. If it runs out like water, you overbaked them. If it doesn't move at all, you underbaked the caramel. The sweet spot is a slow, thick ooze.
Baker's Notes
- Freeze the caramels until they're rock solid. This is the most important step. Soft caramels will melt through the dough before the cookie sets.
- The extra egg yolk (no white) makes the cookies richer and more tender. It's a pastry chef trick.
- These are best eaten within 30 minutes of baking when the caramel is still warm and gooey. Reheat leftovers in the microwave for 15 seconds to re-melt the center.
- For an absolutely unhinged version, use dark chocolate caramels and add 1/2 cup chocolate chips to the dough. You've been warned.
Nutrition
Calories
245
Fat
11g
Carbs
34g
Protein
3g
Sugar
21g
Serving
1 cookie
Notes
FAQ
Can I use store-bought caramel?
The caramel leaked out during baking. What went wrong?
Can I make the dough ahead?
What salt should I use on top?
Reviews
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