Stuffed Salted Caramel Cookies

Sharing my FANTASTIC Salted Caramel Cookies today! My Stuffed Salted Caramel Cookies are about to become a new favorite cookie in your home. Simple to prepare and perfect texture.

Salted Caramel Cookies

If you are looking for a cookie to knock your socks off, you’ve found it! This cookie has caramel stuffed inside with chocolate chunks and just a touch of Fleur de Sel Sea Salt on top. A dream cookie!

Be sure to try my Malted Oreo Chocolate Chip Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.

Ingredients For Salted Caramel Cookies

*See bottom of post for entire recipe in recipe card.

• salted butter
• light brown sugar
• granulated sugar
• large eggs
• pure vanilla extract
• all-purpose flour
• kosher salt
• baking soda
• Box of Instant Vanilla Pudding Mix
• chocolate chunks
• Kraft Caramels

How To Make Salted Chocolate Chip Cookies

1. Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
2. Place butter and sugars into a large mixing bowl or stand mixer. Beat until well combined, a good minute or two. Stir in eggs and vanilla, mixing until creamy and smooth. Add flour, pudding mix, salt and baking soda. Slowly mix until dough forms them stir in chocolate chunks to combine. Using a large cookie scoop, scoop heaping scoops of dough and press a center “well” to make room for three halved caramels. Place the caramels in the middle of the dough and enclose the cookie dough around the caramel pieces. Place stuffed cookie dough pieces onto baking sheet, placing 2 inches apart. Press slightly so they’re not perfect round balls and sprinkle lightly with sea salt if desired. Bake for 12-14 minutes, until baked through. Remove and let cool for 15 minutes before transferring.

Prepare dough and stir in chocolate chunks. My favorite chocolate to use for cookies is from Trader Joe’s. It comes in a large block and I chop it up as needed.

Make an indention or “well” in scoops of cookie dough to make a spot for the caramel pieces.

I use 3 pieces of caramel for each cookie. Wrap and enclose caramels with cookie dough.

Place dough onto cookie sheet about 2 inches apart. Press dough slightly so they’re not in round balls. Sprinkle lightly with sea salt.

Bake cookies for 12-14 minutes, until baked through. See notes in recipe card to get perfectly round cookies.

How To Store Salted Chocolate Chip Cookies

Store any leftover cookies in an airtight container for up to 3 days room temperature.

Stuffed Salted Caramel Cookies

My Stuffed Salted Caramel Cookies are bakery style pefection. These will quickly become a new favorite cookie in your household.

Course: Dessert

Cuisine: American

Prep Time 15 mins

Cook Time 14 mins

Total Time 29 mins

Servings: 12

Calories: 469kcal

Author: Jenny

Cost: $15

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Equipment

• Oven
• Bowl
• baking sheet
• parchment paper
• cookie scoop
• chef knife

Ingredients

• 2 sticks salted butter softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 1/4 cups all-purpose flour
• 3.4 ounce box instant Vanilla pudding mix
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 cups chocolate chunks I use the Trader Joe's Milk Chocolate Block and chop myself
• 24 Kraft Caramels unwrapped and halved
• 1/4 teaspoon Fleur de Sel Salt or sea salt

Instructions

• Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
• Place butter and sugars into a large mixing bowl or stand mixer. Beat until well combined, a good minute or two. Stir in eggs and vanilla, mixing until creamy and smooth. Add flour, pudding mix, salt and baking soda. Slowly mix until dough forms them stir in chocolate chunks to combine. Using a large cookie scoop, scoop heaping scoops of dough and press a center "well" to make room for three halved caramels. Place the caramels in the middle of the dough and enclose the cookie dough around the caramel pieces. Place stuffed cookie dough pieces onto baking sheet, placing 2 inches apart. Press slightly so they're not perfect round balls and sprinkle lightly with sea salt if desired. Bake for 12-14 minutes, until baked through. Remove and let cool for 15 minutes before transferring.

Notes

Tip: Right when you take cookies out of oven, carefully use a knife to round edges of any cookies that might have spread more than you'd like or if there are any uneven areas of the cookies. I use this trick every time I bake cookies. They're soft enough to shape while still hot. 

Nutrition

Calories: 469kcal | Carbohydrates: 82g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 452mg | Potassium: 257mg | Fiber: 3g | Sugar: 56g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 3mg

Keywords: salted caramel cookies, salted chocolate chip cookies, stuffed cookies

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