Stuffed Salted Caramel Cookies

These Salted Caramel Cookies are buttery crisp around the edges, sweet and chewy on the inside stuffed with caramel. My Stuffed Salted Caramel Cookies are about to become a new favorite cookie in your home. Simple to prepare, have that bakery touch with a pinch of salt on top with 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

Ingredients For Salted Caramel Cookies

  • salted butter– Generally I use salted butter in most of my baking, but you can also use unsalted if that is what you have on hand.
  • light brown sugar– In your grocery store’s baking section you’ll find both light and dark brown sugar. For this cookie I used the light.
  • granulated sugar– Granulated sugar is found in the baking section of your grocery store. It’s fine and works great for cookies and baking.
  • large eggs–  In many grocery stores, you’ll find medium, large and XL eggs available. For my baking, I use large eggs to stay consistent.
  • pure vanilla extract– You’ll find lots of vanilla available, my biggest tip is always get the pure vanilla extract. Makes such a difference in baking.
  • all-purpose flour– I use all-purpose flour in this cookie recipe that is available in the baking section of your grocery store.
  • kosher salt– Kosher salt is a bit more coarse than the traditional table salt. I prefer it in my cooking and baking.
  • baking soda– Baking soda is a common baking ingredient in cookies, find it in the grocery store’s baking section.
  • Box of Instant Vanilla Pudding Mix– Look for the Jello Instant Pudding in the pudding section. Make sure it says instant.
  • chocolate chunks- In the chocolate chip section look for a bag of chocolate chunks. If not available, any chocolate chip variety will work just fine.
  • Kraft Caramels– Look for the individually wrapped caramels in the grocery store’s baking section. If not available, I check Amazon for a speedy delivery option.

eggs in mixing bowl for salted caramel cookies

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.
  3. 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.
  4. Bake for 12-14 minutes, until baked through. Remove and let cool for 15 minutes before transferring.

adding chocolate chunks for salted caramel cookies

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.

holding cookie dough to stuff caramel for salted caramel cookies

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

adding caramel to cookie dough for salted caramel cookies

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

salted caramel cookies on baking sheet ready to bake

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.

baked and stacked salted caramel cookies

How To Serve

Serve cookies at any occasion where cookies are needed. Best served warm or room temperature.

How To Store Leftover Salted Chocolate Chip Cookies

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

salted caramel cookies

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
  • measuring cups
  • measuring spoons
  • mixing spoons

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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photo collage of salted caramel cookies

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