Giant Caramel Stuffed Chocolate Chip Cookies

These Giant Caramel Stuffed Chocolate Chip Cookies are a super fun spin on the classic chocolate chip cookie recipe. Stuff soft caramels inside big balls of cookie dough. Enjoy them warm and the caramel is gooey along with the melted chocolate chips.

It's hard to beat a classic chocolate chip cookie! I also love making these super soft chocolate chip cookies or these Levain copycat thick chocolate chip cookies. If you don't have brown sugar in the pantry, try making these Chocolate Chip Cookies without Brown Sugar.

Jump to:

• Why I Love It:
• Ingredients
• Step by Step Instructions
• IMPORTANT! Don’t Over Bake the Cookies
• Variations
• Equipment
• Leftovers and Storage
• Recipe Tips
• Frequently Asked Questions
• Related Recipes
• Recipe
• Reviews

Why I Love It:

• Gooey Caramel - The caramel on the inside melts and creates a gooey pocket.
• Super Tender Cookies - The outsides get golden and slightly crisp while the insides are tender.
• BIG Cookies - While you can make these smaller, I love how fun these GIANT cookies are.

Ingredients

• Unsalted Butter - Softened to room temperature. You can also use salted butter and just cut the amount of added salt in half
• Light Brown Sugar - Pack the brown sugar into the baking cup when measuring.
• White Granulated Sugar
• Vanilla Extract
• Eggs - Bring to room temperature with the butter
• All-Purpose Flour - Always make sure to fluff up the flour in the canister, spoon it into your baking cup, then level it off. Don't pack your flour in or you'll have too much.
• Baking Soda
• Kosher Salt
• Semi-Sweet Chocolate Chips - You can swap in another chocolate chip or even chunks
• Werther's Soft Caramels - It's important to use this variety of caramels because they are softer than say the typical Kraft caramels. I've also heard that the Trader Joe's flour de sel caramels are great for baking too, but I haven't tested them.

Step by Step Instructions

This recipe for Caramel Chocolate Chip Cookies is as easy as your typical cookie dough - just stuff the dough balls with store-bought soft caramels!

1. Prep - Start by unwrapping the caramels and cutting half of them into thirds.
2. Cream the Wet Ingredients - Using your electric mixer or stand mixer (with the paddle attachment) cream the softened butter in a large bowl, add the sugars and cream, then add the eggs and vanilla and cream.
3. Add Dry Ingredients - In a separate medium bowl, whisk together the dry ingredients and mix into the dough. Mix in the chocolate chips.
4. Form Dough - Form the dough into large balls (about 100 grams or 3-4 ounces). Flatten each ball, place an unwrapped caramel, and form the dough around it.
5. Chill - Place the formed dough balls on parchment lined plate or sheet pan and chill in the fridge for at least 2 hours or up to 48 hours.
6. Bake - When ready to bake, preheat the oven and line baking sheets with parchment paper. Place a few cookies on a sheet (giving a few inches in between as they are big!). Bake for until the edges are golden brown and the tops are mostly set.
7. Cool - Let the cookies cool on the baking sheet for 5-10 minutes before removing to a cooling rack.
8. Serve - The cookies are best enjoyed warm either after baking or you can rewarm them for a few seconds in the microwave before enjoying.

IMPORTANT! Don’t Over Bake the Cookies

This is the most important tip for many cookie recipes. Cookies will continue to set up and 'cook' as they sit on the hot pan and cool. It's always better to under bake by 1 minute than to over bake by 1 minutes.

Variations

• Smaller Cookies - If you want to make smaller cookies, you can cut the caramels that you stuff inside in half and decrease the baking time.
• Chocolate Chunks - Try swapping in other types of chips or even chocolate chunks!
• Other Caramels - If you can't find the Werther's Soft Caramels (or similar soft caramel), you can swap in the Kraft Caramel Bits and stir into the dough. Note that these won't get as soft and melty.

Equipment

Baking/Cookie Sheets - I highly recommend using baking sheets that are light colored. Using dark/nonstick cookie sheets can result in burnt cookie bottoms.

Mixing Bowl with Electric Mixer or Stand Mixer - It's easiest to use an electric mixer or stand mixer to cream up the butter and sugar.

Dry Measuring Cups/Spoons - To accurately measure out the ingredients. When measuring flour, use the 'spoon and level' method. And when measuring brown sugar, make sure to pack it in the cup.

Parchment Paper or Silicone Baking Mats - I recommend using one of these to make the cookies easier to remove. This is especially helpful with the sticky caramel.

Optional – Cookie Scoop – I love using a cookie scoop for even sized cookie dough balls.

Leftovers and Storage

They will stay fresh in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.

Recipe Tips

• Use the Soft Caramels - It's important to use this variety of caramels because they are softer than the typical Kraft caramels.
• Serve the Cookies Warm - When the cookies cool, the caramels will set up and harden again. Although they're still delicious this way, I HIGHLY recommend microwaving each cookie for just 10 seconds or so to remelt the caramel.

Frequently Asked Questions

Related Recipes

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