Caramel Stuffed Cookies
These caramel stuffed cookies are crispy on the outside, chewy inside, and filled with rich molten caramel. The perfect addition to your Christmas cookie tray, they’re easy to make and guaranteed to impress at any holiday gathering.
Equipment
- Large mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking tray
- Parchment paper
- Wire cooling rack
- Freezer-safe container or tray
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 20 –24 soft caramels e.g., Werther’s, frozen
Instructions
- Prep caramel: Freeze caramel pieces for 30 minutes before baking.
- Make the dough: Cream butter and both sugars until light. Beat in eggs and vanilla.
- Dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients.
- Stuff cookies: Scoop 2 tbsp of dough, flatten, place a frozen caramel in the center, and seal tightly. Roll into a ball.
- Chill: Freeze stuffed dough balls for 10–20 minutes to prevent caramel leakage.
- Bake: Preheat oven to 350°F (175°C). Place dough balls 2 inches apart on parchment-lined baking sheet. Bake for 9–11 minutes until edges are golden.
- Cool: Let cookies cool on the tray for 5 minutes, then transfer to wire rack. Enjoy warm or fully cooled!
Notes
Nutritional Info (per cookie estimate)
- Calories: 210
- Fat: 10g
- Sugar: 16g
- Protein: 2g
- Carbs: 26g
