Chewy Caramel Stuffed Sugar Cookies

If you love a chewy cookie, you’ll love this one. It’s a super chewy cookie with a chewy caramel hidden inside, then rolled in turbinado sugar for just a little crunch.

The recipe comes from Jen of My Kitchen Addiction and she adapted the Chewy Sugar Cookie recipe from the King Arthur Flour Cookie Companion to create this scrumptious, chewy cookie.

Jen wraps sugar cookie dough around a Milk Dud, but since I had Kraft Caramels in the pantry I decided to use them instead. As often happens with caramel filled cookies, a little of the caramel oozed out the bottom of the cookie. It also happens when I make Chocolate Caramel Rolo Cookies too. (One of my all time favorite cookies. )

If you have this problem too, be sure and use parchment, and be careful when removing the cookies from the cookie sheet so that the entire piece of caramel doesn’t pull out of the cookie leaving a hole in the cookie. I saw the Cake Boss toss a candy bar in flour before he put it in a cupcake. I wonder if that would help with cookies. Anyone have a secret trick they use to avoid this problem you’d like to share?

After my first batch of cookies I decide to make them in a mini muffin pan. I thought  if the cookie didn’t spread out as much the caramel might not sink to the bottom, but the caramel still stuck to the bottom and left a sink hole in the middle. I guess it’s back to the drawing board on that idea. Although, even though they didn’t look pretty, they were a chewy, gooey, delicious cookie.

Chewy Caramel Stuffed Sugar Cookies

Yield: 3 dozen cookies

Chewy Caramel Stuffed Sugar Cookies

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed dark brown sugar (I used light)
  • 1/4 cup light corn syrup
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 box Milk Duds (I substituted Kraft Caramels)
  • 1/2 cup coarse raw sugar

Directions

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicon liner.
  2. Combine the flour, baking powder, baking soda, and salt in a small bowl and set aside.
  3. Combine the butter, granulated sugar, brown sugar, corn syrup, and vanilla in a large mixing bowl. Beat on medium speed until all of the ingredients are evenly incorporated and the mixture is light and fluffy. Beat in the egg.
  4. Gradually, add the flour to the creamed mixture, stirring just enough to incorporate the flour. Shape rounded tablespoons of dough into a ball, pressing a Milk Dud into the center of each ball. (Be sure to cover the Milk Dud completely with the sugar dough - Jen has a good photo showing this step.)
  5. Roll the ball in the raw sugar and place it on the prepared baking sheets. Be sure to space the cookies 2 – 3 inches apart.
  6. Bake the cookies for 10 – 11 miutes, until they are just golden on top. Let the cookies cool on the baking sheet for 5 minutes before transfering to a wire rack to cool completely. Don't overbake.
  7. (I made the following high altitude adjustments: Add 2 tablespoons extra flour, and reduced the baking powder to 1 teaspoon.)

Notes

slightly adapted from My Kitchen Addiction

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This post is week 6 of my 12 Weeks of Christmas posts. Be sure and check out all of the fabulous cookies the other 12 weeks of Christmas Cookies (and sweets) bakers baked up for this week.

 




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Comments

    Leave a Comment:

  1. says

    Caramel stuffed into the middle of anything makes my heart go pitter-pat. These look scrumptious. :) I’ve had good luck using parchment with caramel stuffed cookies, and waiting until the cookies are completely cooled to remove them.

  2. says

    those look so good, ooze and all:) I know we were trained to toss fruit and nuts in flour, that made them able to grab onto the batter so they did not sink. I think because caramel melts so fast it would not work. But if you do the mini muffins tins, maybe a small layer of cookie dough, bake for a few minutes then put a caramel and more dough on top? Or fill the tin and once baked a few minutes then push a caramel in? But I got to say I don’t care one way or the other, these look amazing:)

  3. says

    Yum! And oooh milk duds are one of my favorite candies so I can just taste how Jen’s must’ve come out. And your failures must be pretty tasty anyway so keep trying!

  4. says

    Chewy caramel AND a sugary crunch? A festival of textures that sound amazing. These sound dangerous for me to have around . . . but worth it!

  5. says

    As I was telling another blogger, anything with caramel in it renders me ‘powerless’. I want! They look and sound pretty darn amazing!

  6. says

    I really appreciate that you showed that you had some ‘slight’ problems with the filling of these little yummies. That just endears you to me more than you’ll know Barbara! I don’t have any sort of answer for you on how to fix this problem but maybe a toss in the flour wouldn’t hurt. This recipe sounds so tasty. I love how you adapted Jen’s original with what you had in the pantry. This is why I love cooking and baking so much. No rules, just fun!

  7. says

    These look great, too. I love a good sugar cookie and this recipe sounds wonderful. I would be interested to see if the flour trick works…or what if you did something so the dough doesn’t spread so much and that way the carmel wouldn’t reach the bottom…does refrigerating the dough balls do that? I love this though and it would be a great add to my cookie tray this year!

  8. says

    Got this recipe in my email yesterday. I am so glad to see that they are part of the 12 Weeks of Christmas Cookies. I picked up some packages of caramels on sale just the other day. I will have to try these. Thanks for sharing.

  9. says

    They do look delicious, great idea to use the Kraft caramels. I read all the comments so far hoping that someone would have an idea to stop the leakage, perhaps just rolling the caramel in flour like the Cake Boss does is the answer?

  10. says

    I made a caramel treat for today, too. But mine were no-bake, so no caramel issues. I do hate that though and don’t know a solution.
    But they do sound great!

  11. says

    These look amazing! I made Jen’s cookie every year around the holidays. It’s such a huge hit. I love that you made it in the mini muffin tin….ideas are starting to bloom inside my head…. :)

    • says

      Brandy – I bookmarked your Nutella Caramel cookies to make, but then you linked to Jen and she linked to these and I never made it back to your Nutella cookies. I’ll have to try them one day too. Thanks!

  12. says

    Barbara, these look delicious, no matter about the oozed caramel. These are the kind I would happily scrape off the pan to eat. :)

    I’ve also seen the tip about using flour but have only tried it with chocolate chips, to keep them from sinking in a cake; it seems to work fairly well.

  13. says

    A dentist’s dream treat for sure ;-) Turbinado sugar is one of baking’s great secrets, even if just for a decorative sanding. I use it on Danish pastries – wonderful stuff.

    I am going to have to try those Rolo cookies – that’s one of my favorite candies. No cookies for me though today – 2 loaves of bread about to go into the oven.

  14. says

    HOW FUNNY! I seriously just made a puffed up sugar cookie with apple filling inside. They were amazing and I thought to myself why don’t I see more recipes with filling inside cookies and now here you are doing it with caramel! DELISH! Great minds think alike. I can;t wait to try your recipe