If you love a chewy cookie, you’ll love these Chewy Caramel Stuffed Sugar Cookies. They’re a super chewy cookie with a chewy caramel hidden inside, then rolled in turbinado sugar for just a little crunch.
This recipe is adapted from a recipe from Jen of My Kitchen Addiction. She adapted the Chewy Sugar Cookie recipe from the King Arthur Flour Cookie Companion to create this scrumptious, chewy cookie.
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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. )
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?
Update: I recently made these to take to a Christmas party, so I’m updating the post with some new pictures and sharing them again for those who missed them the first time.
They’ve become one of my son-in-law’s favorite cookies and were a big hit at the party. Definitely give these a try in the new year.
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Chewy Caramel Stuffed Sugar Cookies
Ingredients
- 2 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup 1 ½ sticks unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ¼ cup light corn syrup
- 1 egg
- 2 teaspoons vanilla extract
- 36 Kraft Caramels
- ½ cup coarse raw sugar
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicon liner.
- Combine the flour, baking powder, baking soda, and salt in a small bowl and set aside.
- 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.
- 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 caramel into the center of each ball. (Be sure to cover it completely with the sugar dough)
- 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. Bake the cookies for 10 – 11 minutes, until they are just golden on top.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Don't overbake. (I made the following high altitude adjustments: Add 2 tablespoons extra flour, and reduced the baking powder to 1 teaspoon.)
Notes
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kristy
Such wonderful cookies. LOve the flavour a lot. Thanks for another lovely recipe.
cheers,
Kristy
Sook @ My Fabulous Recipes
Oh my gosh! If I weren’t on a diet, I’d so make these tomorrow… Yum! I think I will save this recipe anyway to make them maybe around Thanksgiving? 🙂
Kathleen
Oh girl these look ah-mazing! You had me at chewy!
Juliana
Chewy and gooey cookies are my favorite ones…love the idea of caramel in the center.
Hope you are having a wonderful week Barbara 🙂
Ashley @ Kitchen Meets Girl
These look so gooey and yummy. I can’t wait to try this–I love anything caramel!
laurie
Your rolo cookie sounds good too!
Nutmeg Nanny
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…. 🙂
Barbara
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!
Lyndaw
Your cookies are calling my name Barbara! They look amazing and I’m sure taste that way also.
My Inner Chick
–five of those lusheous cookies and some ice cold milk. Heaven. X
Rocky Mountain Woman
Oh my! Those look so good. I love caramel and just happen to have a big bag of them left over from Halloween….
xxoo,
RMW
Alison @ Ingredients, Inc
These sound wonderful for Christmas gifts!!
Valérie ( France )
Ils m’ont l’air bien crémeux et fondants
Je te souhaite une belle soirée
Valérie.
Linda
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.
Libby
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.
Rosa
Those must be divine! I love the addition of chewy caramel.
Cheers,
Rosa
garlutti
With the cold .. that makes it feel a hot chocolate with those cookies uhmmm Hugs..MARIMI
Jen @ My Kitchen Addiction
So glad you enjoyed these cookies… They are one of my favorites!
Ann@Anncoo Journal
I love this chewy cookies, would love to try this for the coming Christmas 🙂
2 sisters recipes
Good morming! You always amaze me with your delish recipes and photos! I love them all! Soon I will be adding a blog roll and I will add your site onto out list. Thanks 🙂 Anna
Kitchen Belleicious
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