Caramel Stuffed Cookies
There’s nothing quite like the joy of baking, especially when it involves a treat as delightful as Caramel Stuffed Cookies. I remember the first time I made these cookies; the aroma of baking butter and sugar filled the house, creating an atmosphere of warmth and comfort. Friends and family gathered around, eagerly awaiting the first batch to come out of the oven. As I pulled the cookies from the oven, the melted caramel oozed out, creating a sweet surprise that brought smiles to everyone’s faces. This recipe has become a staple in my household, perfect for any occasion, from cozy nights at home to festive gatherings. Each bite is a delightful blend of chewy cookie and gooey caramel, reminding me of how simple ingredients can create something truly magical.
Recipe Snapshot
40 mins
30 mins
10 mins
Easy
152 kcal
2 g
Gluten-Free, Low FODMAP
7 g
Sheet pan (15″ x 10″)
The Beauty of This Caramel Stuffed Cookies
Irresistible Flavor
What sets these Caramel Stuffed Cookies apart is their extraordinary flavor profile. The combination of milk chocolate and M&M’s brings a burst of sweetness that pairs perfectly with the rich caramel. Each bite delivers a symphony of textures—from the soft cookie exterior to the molten caramel center.
Fun to Make
Baking these cookies is not just about the end result; it’s the journey! Rolling the dough around the caramel can be a fun activity for kids and adults alike. It’s a great way to involve the whole family in the kitchen, creating memories that will last a lifetime.
Perfect for Sharing
These cookies make for a fantastic gift or treat to share with friends. Imagine bringing a box of these Caramel Stuffed Cookies to a gathering; they’re sure to be a hit! Each cookie is a little gift of happiness, perfect for any occasion.
Versatile Treat
Not only are these cookies delicious, but they’re also versatile. You can easily customize the M&M’s to match any holiday or celebration theme. For example, use red and green for Christmas, or pastel colors for Easter. This way, you can enjoy the same incredible recipe all year round.
Storage and Freshness
These cookies stay fresh and chewy for days, making them an ideal treat to bake ahead of time. Store them in an airtight container at room temperature, and they’ll retain their delightful texture and flavor. You can also freeze the cookie dough for a quick sweet fix later on, ensuring you’re never out of delicious treats!
Simple Ingredients
All the ingredients in this recipe are simple and easy to find. You probably already have most of them in your pantry! Each ingredient plays a crucial role in creating the perfect cookie— from the butter that adds richness to the flour that provides structure.
Ingredients You’ll Need for Caramel Stuffed Cookies
When it comes to baking, the quality of your ingredients can make all the difference. For this recipe, each component is vital in achieving the perfect Caramel Stuffed Cookies. The mixture of sweeteners, butter, and flour creates a delightful cookie dough that encases the gooey caramel. Let’s explore these key players:
- 12 tablespoons unsalted butter: Essential for a rich and creamy texture, butter adds a depth of flavor to the cookies.
- 3/4 cup light brown sugar: This adds moisture and a hint of caramel flavor, enhancing the overall taste.
- 1/2 cup granulated sugar: Balances the flavors and helps achieve the perfect sweetness.
- 1 large egg: Provides structure and moisture to the dough.
- 1 large egg yolk: Adds richness and helps create a chewy cookie.
- 1 teaspoon vanilla extract: Enhances the overall flavor profile with a hint of warmth.
- 1/2 teaspoon salt: Balances out the sweetness and enhances all the flavors.
- 3/4 teaspoon baking soda: A leavening agent to help the cookies rise and become soft.
- 2-1/4 cups flour: The base of the cookie dough, providing structure.
- 3/4 cup milk chocolate chips: Adds a delightful chocolate flavor that pairs perfectly with the caramel.
- 3/4 cup M&M’s of choice: For a fun and colorful twist, adding crunch and sweetness.
- 14 regular-sized chewy caramels, halved: The star of the show, providing that luscious caramel center!
- Flaky sea salt: Optional, but a sprinkle can enhance the flavor of the cookies.
How to Make Caramel Stuffed Cookies
Making Caramel Stuffed Cookies is an enjoyable process that combines both technique and creativity. Follow these steps closely, and you’ll be rewarded with soft, chewy cookies that are simply irresistible. Let’s dive into the delicious details:
Begin by melting the butter in a very large microwave-safe bowl. Once melted, let it sit for about 5 to 10 minutes to cool to room temperature. This is an important step, as hot or warm butter can melt the sugars and lead to greasy cookies.
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Once the butter has cooled, stir in both the light brown sugar and granulated sugar. Whisk until the mixture is smooth and fully incorporated, taking about 1 to 2 minutes. Make sure to mix thoroughly so that the sugars dissolve completely.
Next, add in the large egg and beat it into the mixture until fully integrated. Then, add the egg yolk and vanilla extract, mixing until the mixture is completely combined. This will create a rich, flavorful base for your cookie dough.
Now it’s time to add the dry ingredients. Sprinkle in the salt, baking soda, and flour. Mix until just combined—be careful not to overmix! Overmixing can lead to tough cookies, and we want them to be soft and chewy.
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Once you have a thick dough, gently fold in the milk chocolate chips and M&M’s. Stir until they are evenly distributed throughout the dough. After this, cover the bowl tightly and place it in the fridge to chill for at least 30 minutes, but up to 2 hours if you have the time.
While the dough is chilling, unwrap the caramels and cut them in half. This will make it easier to wrap them in dough. After the chilling period, measure out about 1 and 1/2 tablespoon balls of dough.
Roll each ball of dough into a tall cylindrical shape, ensuring that one half of the caramel is fully encased inside. This will keep the caramel from leaking out while baking. Place the rolled cookie dough balls on a parchment-paper-lined plate and refrigerate for another 30 minutes.
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Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. Once preheated, remove 6 cookie balls from the fridge and place them on the prepared pan, leaving ample space between them to allow for spreading.
Bake the cookies for 8 to 12 minutes, keeping a close eye on them. It’s better to err on the side of underbaking to ensure they remain soft and chewy. The edges should be lightly browned, and the tops should no longer look wet when they are ready to come out.
As soon as you remove them from the oven, you can press any edges that have strayed outward back in with the back of a metal spatula. If desired, sprinkle a few additional chocolate chips or M&M’s on top of the cookies for added flair. A tiny sprinkle of flaky sea salt can enhance the sweetness, creating a perfect contrast.
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Let the cookies cool on the pan for about 5 minutes before transferring them to a cooling rack. Repeat the baking process with the remaining dough until all cookies are baked. Enjoy your freshly baked Caramel Stuffed Cookies!
Things Worth Knowing
- Chilling the Dough: Always chill your cookie dough! This step helps the cookies maintain their shape and prevents them from spreading too much while baking.
- Don’t Overmix: Mixing too much can lead to tough cookies. Mix just until the ingredients are combined.
- Watch the Oven: Keep an eye on your cookies while they bake! They can go from perfect to overbaked in just a minute or two.
- Caramel Selection: Choose soft caramels for the best melting results. Hard caramels won’t melt well and can leave you with a chewy mess.
Change It Up
Making Caramel Stuffed Cookies is a fantastic experience, but there are many ways to personalize this recipe. Here are some tips to switch things up:
- Storage: Store cookies in an airtight container at room temperature for up to 3 days. The caramel firms up as they cool, so warming them before serving can enhance the gooeyness.
- Freezing: Freeze dough balls until solid before transferring to an airtight container. They can be frozen for up to 3 months. Bake straight from frozen, adding a few extra minutes as needed.
- Flavor Variations: Experiment with different types of chocolate chips or swap out the M&M’s for other candies to match the season or your mood.
- Caramel Options: Feel free to use different kinds of caramels, including flavored ones like sea salt or chocolate-covered for an added twist.
- Nutty Addition: Adding chopped nuts like pecans or walnuts can give your cookies an extra crunch and flavor.
Side Dish Ideas for Caramel Stuffed Cookies
Pairing Caramel Stuffed Cookies with the right accompaniments can elevate your dessert experience. Here are some delightful ideas:
- A Glass of Milk: Nothing beats the classic pairing of warm cookies with a cold glass of milk. Its creaminess complements the sweetness of the cookies perfectly.
- Coffee or Tea: A warm cup of coffee or tea can balance the sweetness of the cookies and provide a comforting treat during afternoon breaks.
- Vanilla Ice Cream: For a decadent dessert, serve your cookies alongside a scoop of vanilla ice cream. The caramel oozing from the cookies makes this a truly indulgent pairing.
- Fruit Salad: A fresh and light fruit salad can be a perfect contrast to the rich cookies, keeping the meal balanced.
- Chocolate Sauce: Drizzle some warm chocolate sauce over your cookies for an extra treat. It’s a chocolate lover’s dream!
- Special Occasions: These cookies are perfect for any gathering—family reunions, birthday parties, or simply a cozy night in. They bring joy to every occasion!
FAQ
Conclusion
In summary, Caramel Stuffed Cookies are more than just cookies; they’re a delightful experience filled with flavor and nostalgia. With their gooey caramel center and chewy texture, they make for the perfect treat for any occasion. I encourage you to try making them, as they’re sure to bring joy and sweetness to your home. Happy baking!
Caramel Stuffed Cookies
Equipment
- Sheet pan (15" x 10")
Ingredients
- 12 tablespoons Unsalted butter
- 3/4 cup Light brown sugar packed
- 1/2 cup Granulated sugar
- 1 large Egg
- 1 large Egg yolk see note 1
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Salt
- 3/4 teaspoon Baking soda
- 2-1/4 cups Flour see note 2
- 3/4 cup Milk chocolate chips
- 3/4 cup M&M’s of choice
- 14 regular-sized Chewy caramels halved, see note 3
- Flaky sea salt optional
Instructions
- Melt the butter in a very large, microwave-safe bowl. Once melted, set aside for 5–10 minutes to cool to room temperature. Hot or warm butter will melt the sugars and make greasy cookies. Once butter is completely cooled to room temperature, stir in both sugars. Whisk until smooth and fully incorporated, about 1–2 minutes. This takes time, but keep mixing until completely integrated. Add in 1 egg and mix to fully integrate. Add in the egg yolk and vanilla extract. Mix until completely combined. Add in the salt, baking soda, and flour. Mix until just combined, don’t overmix the dough. Once you’ve got a thick dough, add in chocolate chips and M&M’s. Stir together and cover the bowl tightly. Place in the fridge and chill for 30 minutes up to 2 hours. Unwrap the caramels and cut in half. Measure out 1-1/2 tablespoon balls of dough. Roll into tall cylindrical balls, fully encasing one caramel half in each dough ball. Place rolled cookie dough balls on a parchment-paper-lined plate and place in the fridge for another 30 minutes. Roll out all the dough; you should get around 28 cookies from this dough. Preheat oven to 350°F. Line a baking sheet with parchment paper or use a silicone baking mat. Remove 6 cookie balls from the fridge and place them on the pan, giving the cookies plenty of room to spread. Bake for 8–12 minutes, erring on the side of underbaking to keep them soft and chewy. Remember, the cookies will bake a little more out of the oven, so take them out as soon as the edges start to lightly brown or the tops no longer look wet. Remove from the oven and immediately press any edges that have strayed out a bit inward with the back of a metal spatula. If desired, press a few additional chocolate chips or M&M’s onto the tops of the cookies. If desired, add a tiny sprinkle of sea salt flakes on top of the cookies while the chocolate is still melty. Let cool on the pan for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough until all the cookies are baked or check the storage notes for freezing instructions.
Notes
- Tip 1: Discard or save the white for another recipe, these cookies won’t work with that extra liquid!
- Tip 2: If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour. To accurately measure the flour, spoon it into the measuring cup until its overfilled, then use the back of a table knife to level off the extra flour.
- Tip 3: My favorite caramels in these Caramel Stuffed Cookies are Werther’s® Soft caramels. Whatever caramels you use, make sure they are not old, stale, or hard; they won’t melt nicely in the cookies. Form the dough to fully encapsulate the caramel so it doesn’t leak out.
- Tip 4: Store cookies in an airtight container at room temperature for up to 3 days; caramel firms up as they cool, so I like to warm them before serving.
- Tip 5: To freeze, freeze dough balls until solid, then transfer to an airtight container and freeze for up to 3 months. Bake straight from frozen, adding a few extra minutes as needed.
