Is there anything better than an ooey-gooey chocolate chip cookie? My answer to this question is usually no. But if you were to stuff that cookie with salted caramel, you might change my mind.
That was my reaction when I saw this caramel-stuffed chocolate chip cookie recipe. These cookies have crunchy exteriors and ooey-gooey centers that stay soft for days (seriously). When it comes to cookies and classic candies, like caramels, more is MORE.
As much as I’d like to take credit for this recipe, I cannot. It is adapted from the great David Lebovitz. If you don’t know who David Lebovitz is, he’s a pastry chef, blogger and a brilliant writer. I highly recommend visiting his blog if you haven’t already. He is a personal favourite (davidlebovitz.com).
Here is why I love these cookies:
- This recipe is a gift for anyone guilty of over-creaming cookie batter (myself included). You add the butter after the dry ingredients, and the butter is chilled. So you rest assured that you won’t end up with flattened messes. The margin for error in this recipe is low. I also make non-uniformly sized cookies, causing some to be over-or under-baked. If you watch the video of me making them, I use a scale to weigh the dough instead. Using a scale is entirely optional.
- Salted caramel is just the beginning. You can also stuff the cookies with mini Reese’s Peanut Butter Cups, marshmallows or a fruity jam (choose your own adventure here). Whatever you decide to fill them with, be sure to wrap them tightly inside the dough to avoid a volcanic explosion in your oven. It is not as exciting as it sounds, take it from me (sigh).
- These cookies are a treat in every sense of the word. Along with being giant and delicious, they are fun! The smile on my nephew’s face when I handed him three humongous cookies was priceless. You can freeze the baked cookies for up to three months and microwave them once you are ready.
If you like this recipe and are looking for more, try my Reese’s Pieces Oatmeal Cookies.
Giant Caramel Stuffed Chocolate Chip Cookies
3 cups all-purpose flour
1 ½ cups packed light brown sugar
½ cup granulated sugar
1 tsp baking powder
¾ tsp baking soda
1 tsp kosher salt, plus more for the centers (optional)
8 ounces (2 sticks) unsalted butter, cubed and chilled
2 cups chocolate chips (I like dark or bittersweet chocolate)
2 eggs, room temperature
1 tsp vanilla
18 caramels, halved (I use Kraft Caramels)
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the flour, sugars, baking powder, baking soda, and salt.
- Add the butter, and beat on medium speed until the butter is in small, pea-sized pieces. Next, add the chocolate chips, stir to combine. Beat in the eggs one at a time and the vanilla. Mix until the dough comes together and is smooth.
- Line a jellyroll pan, dinner plate or something similar in size (it needs to fit in your freezer) with parchment paper. Scoop dough into 4-oz balls (about 1/3 cup) and place them on the pan. You should have 12 balls of dough. Using your thumbs, make an indentation in the center of the dough, deep enough to bury your caramels in it. Place three half-pieces of caramel into the center of the dough and a few flakes of sea salt if using. Push the sides of the dough up over to tightly wrap the caramel in the center. Once you’ve stuffed all of the cookies, freeze them for 15 minutes.
- While the dough chills, preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone mats. Working with one prepared sheet at a time, place six balls on each sheet, leaving 3-inches between them. Bake the cookies for 10 minutes. Reduce heat to 350°F and rotate the baking sheet 180-degrees (the front of the sheet will be at the back and the back of the baking sheet will be at the front of the oven). Bake for 7-8 minutes more, or until the tops of the cookies are light golden brown.
- Remove the cookies from the oven and bang the baking sheet against the counter a few times (this gives the cookies crackly tops). Let the cookies cool on the baking sheet set on a wire rack. Repeat with the remaining six cookies. Store the cookies in an airtight container at room temperature for up to four days. Enjoy!