Description

These Gooey Caramel-Stuffed Cookies are thick, soft, and packed with melty caramel centers. Baked to golden perfection, they have crisp edges, chewy middles, and an irresistible surprise when you take a bite. Perfect for cookie swaps, holidays, or whenever you’re craving something rich and gooey!

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips or chunks (optional)

18-20 soft caramel candies (like Kraft or Werther’s), unwrapped

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream the butter and sugars together until light and fluffy, about 2–3 minutes.
Add eggs and vanilla, mixing until fully combined.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture. Stir in chocolate chips if using.
Scoop 2 tablespoons of dough, flatten slightly, place a caramel in the center, and cover with a little more dough. Roll into a ball and seal edges completely so caramel is hidden.
Place on baking sheet spaced 2 inches apart. Chill for 15–20 minutes if dough is very soft (optional, but helps with thicker cookies).
Bake for 11–13 minutes, or until edges are golden and centers look set but slightly soft.

Let cookies cool on the pan for 5 minutes before transferring to a wire rack. The caramel will set slightly but stay gooey inside.

Notes

For salted caramel flavor, sprinkle cookies with flaky sea salt before baking.

Want extra gooey centers? Use soft caramel baking squares or caramel-filled chocolates like Rolos.

Store in an airtight container for up to 4 days, or freeze baked cookies for up to 2 months.