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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.

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    Chewy Caramel Stuffed Sugar Cookies

    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes 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. Heavenly Housewife

      November 05, 2011 at 1:20 pm

      These look simply divine. With a nice hot cup of tea, I know I’d be floating in absolute bliss with these delicious cookies.
      *kisses* HH

      Reply
    2. Deborah

      November 05, 2011 at 9:41 am

      Even with the oozing caramel – I love them!! In fact, I’d be happy to eat a few for breakfast this morning!

      Reply
    3. Jamie

      November 05, 2011 at 4:57 am

      Yum! And oooh milk duds are one of my favorite candies so I can just taste how Jen’s must’ve come out. And your failures must be pretty tasty anyway so keep trying!

      Reply
    4. Donna

      November 04, 2011 at 9:04 pm

      Chewy caramel AND a sugary crunch? A festival of textures that sound amazing. These sound dangerous for me to have around . . . but worth it!

      Reply
    5. Cara

      November 04, 2011 at 8:00 pm

      I Love caramel and these look wonderful and I bet they taste great too!

      Reply
    6. Lisa

      November 04, 2011 at 7:17 pm

      As I was telling another blogger, anything with caramel in it renders me ‘powerless’. I want! They look and sound pretty darn amazing!

      Reply
    7. Renee - kudos kitchen

      November 04, 2011 at 5:24 pm

      I really appreciate that you showed that you had some ‘slight’ problems with the filling of these little yummies. That just endears you to me more than you’ll know Barbara! I don’t have any sort of answer for you on how to fix this problem but maybe a toss in the flour wouldn’t hurt. This recipe sounds so tasty. I love how you adapted Jen’s original with what you had in the pantry. This is why I love cooking and baking so much. No rules, just fun!

      Reply
    8. Cassie @ bake your day

      November 04, 2011 at 8:34 am

      These cookies are absolutely beautiful. I adore caramel, I know I’d love these!

      Reply
    9. Becki's Whole Life

      November 04, 2011 at 5:48 am

      These look great, too. I love a good sugar cookie and this recipe sounds wonderful. I would be interested to see if the flour trick works…or what if you did something so the dough doesn’t spread so much and that way the carmel wouldn’t reach the bottom…does refrigerating the dough balls do that? I love this though and it would be a great add to my cookie tray this year!

      Reply
    10. Yudith @ Blissfully Delicious

      November 03, 2011 at 7:19 pm

      Oh yum, caramel stuffed anything is a winner in my world! 😉

      Reply
    11. Claudia

      November 03, 2011 at 6:59 pm

      I love sweetnesses with a surprise! Chocolate, caramel – it always entices.

      Reply
    12. Natasha

      November 03, 2011 at 5:11 pm

      I will defintely try these over the holidays!

      Reply
    13. Sue

      November 03, 2011 at 4:35 pm

      I read “caramel” and “stuffed” and knew that this was a winning cookie! Chewy and gooey sounds good to me too:)

      Reply
    14. Katy ¦ Alphabet Soup

      November 03, 2011 at 4:17 pm

      They certainly sound good!! I’ve tried making rolo cookies…unsuccessfully, so I have no tips for you. In those instances, I always say it’s how it tastes, not how it looks. 🙂

      Reply
    15. BreAna {Sugar & Spice & All Things Iced}

      November 03, 2011 at 2:38 pm

      These look delicious!! Chewy cookies with chewy caramels…AMAZING!! They have me craving Rolo cookies that I made back in college. I always had the same problem with with caramel sticking. I’ll have to try the flour trick and see if that works.

      Reply
    16. Emily

      November 03, 2011 at 12:28 pm

      dear Barbara, those cookies looks very good, i will try this recipe asap!
      the best regards and kisses

      Reply
    17. Loy

      November 03, 2011 at 11:50 am

      Got this recipe in my email yesterday. I am so glad to see that they are part of the 12 Weeks of Christmas Cookies. I picked up some packages of caramels on sale just the other day. I will have to try these. Thanks for sharing.

      Reply
    18. Angie's Recipes

      November 03, 2011 at 8:11 am

      I love both chewy and crisp cookies…those look awesome!

      Reply
    19. Paula

      November 03, 2011 at 8:05 am

      They do look delicious, great idea to use the Kraft caramels. I read all the comments so far hoping that someone would have an idea to stop the leakage, perhaps just rolling the caramel in flour like the Cake Boss does is the answer?

      Reply
    20. Katrina

      November 03, 2011 at 7:54 am

      I made a caramel treat for today, too. But mine were no-bake, so no caramel issues. I do hate that though and don’t know a solution.
      But they do sound great!

      Reply
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