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    Home » Recipes » Dessert » Cookies

    Chewy Caramel Stuffed Sugar Cookies

    Published by Melissa on December 18, 2016 | Updated June 10, 2022 | 63 Comments

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    Featured Image for post Chewy Caramel Stuffed Sugar Cookies

    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.

    Chewy Caramel Stuffed Sugar Cookies

    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?

    If you love a chewy cookie, you’ll love these Chewy Caramel Stuffed Sugar Cookies.

    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.

    Featured Image for post Chewy Caramel Stuffed Sugar Cookies
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    Chewy Caramel Stuffed Sugar Cookies

    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Cookies
    Keyword: 12 Weeks of Christmas Cookies, cookie
    Servings: 3 dozen cookies
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    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

    Slightly adapted from My Kitchen Addiction

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Maureen

      December 22, 2016 at 9:42 pm

      You win my heart with these cookies. I love stuffed cookies and I rarely make them.

      Reply
    2. Lorraine @ Not Quite Nigella

      December 21, 2016 at 6:50 pm

      Mum I love the little surprise centre in these! They look so good! 😀 xxx

      Reply
    3. 2 Sisters Recipes

      December 21, 2016 at 10:16 am

      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

      Reply
    4. Asiya Subani

      December 19, 2016 at 5:01 am

      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…

      Reply
    5. Elizabeth @ Fangirls of Fiction

      October 12, 2013 at 11:33 am

      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.

      Reply
      • Barbara Schieving

        October 12, 2013 at 11:43 am

        Sounds like a smart idea. Thanks for sharing! It’s my son-in-laws favorite. Did you love it?

        Reply
    6. Melissa

      December 15, 2011 at 9:20 am

      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.

      Reply
      • Melissa

        December 15, 2011 at 9:22 am

        Sorry place the cookie sheet in the freezer for 15 minutes before backing. Sorry I miss-typed that.

        Reply
        • Barbara

          December 15, 2011 at 11:39 am

          Thanks Melissa for sharing your tips! I’ll give them a try next time I make this cookie.

          Reply
    7. Rachel

      December 04, 2011 at 5:30 pm

      Thanks Barbara for the recipe, will definitely try it out.

      Reply
    8. Joy

      November 30, 2011 at 2:19 pm

      Omg im zo trying this for christmas.

      Reply
    9. natalie (the sweets life)

      November 08, 2011 at 12:13 pm

      sometimes cookies don’t have to look pretty!! so long as they taste good right? yum!!

      Reply
    10. Deeba Rajpal (@vindee)

      November 08, 2011 at 1:20 am

      I love chewy cookies, and I love the idea of caramel within! Would love to grab one of the screen now GF!

      Reply
    11. Claire @ Claire K Creations

      November 07, 2011 at 7:52 pm

      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.

      Reply
    12. Carrie @ poet in the pantry

      November 07, 2011 at 2:02 pm

      I bet they tasted great regardless! I have a ton of Milk Duds right now. Hmmm…

      Reply
    13. Blond Duck

      November 07, 2011 at 4:59 am

      I’m going to make these for my Dad!

      Reply
    14. Sarah, Maison Cupcake

      November 07, 2011 at 3:28 am

      I love a chewy cookie and one with caramel inside sounds even better. Super!

      Reply
    15. Betty @ scrambled henfruit

      November 06, 2011 at 8:12 pm

      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.

      Reply
    16. Cathy at Wives with Knives

      November 06, 2011 at 11:29 am

      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.

      Reply
    17. teresa

      November 05, 2011 at 8:47 pm

      these are brilliant! i love the hidden caramel in the center!

      Reply
    18. Casey

      November 05, 2011 at 5:41 pm

      This is a fabulous looking cookie. I love chewy cookies so I must make this one.

      Reply
    19. sue

      November 05, 2011 at 1:49 pm

      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:)

      Reply
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