Caramel Stuffed Chocolate Chip Cookies

Cookies. Crispy, chewy, chocolatey, gooey, delicious… cookies!!

I had the awesome opportunity to be a part of the The Great Food Blogger Cookie Swap hosted by Lindsay (from Love & Olive Oil) and Julie (from The Little Kitchen). I received a bunch of amazing cookies from some fantastic fellow food bloggers, Plating Pixels, Authentic Suburban Gourmet and The Kitchen Prep! It was such a fun way to get into the holiday spirit!

So, here’s the cookie that I shared. It’s a twist on the famous chocolate chip cookie from Jacques Torres. But no, I didn’t stop there. It’s stuffed with a pile of caramel that melts into an amazing chocolate, caramel-y mess when it comes out of the oven. Once cooled, they look like unassuming chocolate chip cookies, until you bite into them and find the sweet caramel-y surprise!

I used bittersweet chocolate wafers that were available online or at a specialty grocery store. They’re a little pricey, but boy are they worth it! The chocolate melts in such a different way. It creates sheets of chocolate in the cookie dough, rather than chunks. Believe me, you won’t regret it!

This recipe makes a ton of cookies. You’ll want all of them! I kept them small since they are so indulgent and over the top. You can easily scoop out the dough, stuff it and freeze it in an airtight container or freezer bag for up to 2 months, so you can bake however many cookies you want, when ever you want!  But, plan ahead. The key to this recipe is that the dough has to sit for at least 24 hours to let the dough come together. It will make a firmer dough, which will give you a more delicious cookie.

Caramel Stuffed Chocolate Chip Cookies

Print Recipe

So over the top and indulgent, this recipe for Caramel Stuffed Chocolate Chip Salted Cookies is delicious and perfect for sharing!

• Author: Kristen Olson
• Prep Time: 45 mins
• Cook Time: 1 hour 45 mins
• Total Time: 2 hours 30 minutes
• Yield: About 90 Cookies 1x
• Category: Dessert

Ingredients

Scale 1x2x3x

• 2 cups cake flour
• 1 1/2 cups bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse Kosher salt
• 1 1/4 cups butter, softened
• 1 1/4 cups brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/4 pounds bittersweet chocolate disks (at least 60%)
• 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
• Coarse Kosher salt

Instructions

1. In a medium bowl, stir together, cake flour and bread flour, baking soda, baking powder and salt into a bowl. Set aside.
2. In another bowl, cream butter and sugars together with electric hand mixer on medium speed, until very light, about 2 minutes. Add eggs, one at a time, mixing well after each addition.
3. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Gently stir in chocolate disks. Press plastic wrap against dough and refrigerate for at least 24 and up to 48 hours.
4. Meanwhile, line a baking sheet with waxed paper or parchment paper. Use a 1/2 teaspoon measuring spoon to scoop dulce de leche into 90 mounds on lined baking sheet. Freeze 1 hour or until slightly firm (it will not freeze solid). While baking cookies, keep the dulce de leche cold by popping it back in the freezer between cookie batches.
5. When ready to bake the cookies, heat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
6. Scoop cookie dough by the level measuring tablespoonful onto baking sheet about 2-inches apart onto prepared cookie sheets. Press your thumb into center of each cookie to make deep indentation, but do not press all the way to cookie sheet. Place 1 frozen mound of the dulce de leche into center of each cookie; form dough around dulce de leche to enclose. Sprinkle lightly with coarse salt. Bake 9 to 12 minutes or until light brown (centers will be soft).
7. Cool 1 to 2 minutes on cookie sheets. Remove from cookie sheets to cooling racks; cool completely. Repeat with remaining dough.

Nutrition

• Serving Size: 1 Cookie
• Calories: 107
• Sugar: 10.7g
• Sodium: 72.3mg
• Fat: 4.9g
• Saturated Fat: 3g
• Unsaturated Fat: 1.9g
• Carbohydrates: 15.6g
• Fiber: 0.5g
• Protein: 1.2g
• Cholesterol: 12.1mg

Do you have a favorite cookie?

Here are some other great cookies to celebrate the holidays!
Almond Tangerine Butter Cookies from Plating Pixels
Cranberry Orange Shortbread Cookies from Authentic Suburban Gourmet
Chocolate Dipped Cherry Cookies from The Kitchen Prep