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 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
- 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.)