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.
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
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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Maureen
You win my heart with these cookies. I love stuffed cookies and I rarely make them.
Lorraine @ Not Quite Nigella
Mum I love the little surprise centre in these! They look so good! 😀 xxx
2 Sisters Recipes
LOVE The stuffing of the caramel inside these cookies ! Genius Barb! Thanks for sharing.
We want to wish you a very MERRY CHRISTMAS!!
xo Anna and Liz
Asiya Subani
I never miss any kind of cookies and this particular recipe looks quite yummy…I have also been through other cookies recipes on your blog and this seems to be the perfect blog for me to try various cookies recipes…Thanks for sharing…
Elizabeth @ Fangirls of Fiction
I fixed the “sinking caramel” problem by rolling the cookie dough into a 2 tbsp size ball, then gently pressing 1/2 a caramel into the top of the cookie. I then made a small flat pancake-like circle the size of the cookie and covered the caramel with it, then I sealed the edges.
When cooling, I let the cookies cool on the rack for about 10 minutes, then when they were solid but not completely cooled, I flipped them upside down with a spatula and let it cool the rest of the way.
Barbara Schieving
Sounds like a smart idea. Thanks for sharing! It’s my son-in-laws favorite. Did you love it?
Melissa
A suggestion to fix your problem, freeze your stuffing (Rolo’s or Caramels) for 2 hours before making the cookie dough. Also, I would recommend, rolling the dough into a ball, flattening it in your hand, put the filling inside and mold the cookie dough around the filling. Re-roll into a ball and then place the balls on parchment paper on a cookie sheet in the over for 15 minutes before baking. This should help the filling to not sink to the bottom.
Melissa
Sorry place the cookie sheet in the freezer for 15 minutes before backing. Sorry I miss-typed that.
Barbara
Thanks Melissa for sharing your tips! I’ll give them a try next time I make this cookie.
Rachel
Thanks Barbara for the recipe, will definitely try it out.
Joy
Omg im zo trying this for christmas.
natalie (the sweets life)
sometimes cookies don’t have to look pretty!! so long as they taste good right? yum!!
Deeba Rajpal (@vindee)
I love chewy cookies, and I love the idea of caramel within! Would love to grab one of the screen now GF!
Claire @ Claire K Creations
Caramel hidden inside a cookie? Barbara you are a very clever lady. I bet there are lots of things you could add to the inside like that. Now you have my mind ticking.
Carrie @ poet in the pantry
I bet they tasted great regardless! I have a ton of Milk Duds right now. Hmmm…
Blond Duck
I’m going to make these for my Dad!
Sarah, Maison Cupcake
I love a chewy cookie and one with caramel inside sounds even better. Super!
Betty @ scrambled henfruit
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.
Cathy at Wives with Knives
Sugar cookies are my family’s favorite treat and the caramel filling would make them even tastier. I have to start my list of cookies to make for Christmas and I think this would be a wonderful addition of my cookie plates.
teresa
these are brilliant! i love the hidden caramel in the center!
Casey
This is a fabulous looking cookie. I love chewy cookies so I must make this one.
sue
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:)