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.
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.
Chewy Caramel Stuffed Sugar Cookies
- 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 brown sugar
- 1/4 cup light corn syrup
- 1 egg
- 2 teaspoons vanilla extract
- 36 Kraft Caramels
- 1/2 cup coarse raw sugar
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 – Jen has a good photo showing this step.)
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.)
Slightly adapted from My Kitchen Addiction