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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Heavenly Housewife
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
Deborah
Even with the oozing caramel – I love them!! In fact, I’d be happy to eat a few for breakfast this morning!
Jamie
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!
Donna
Chewy caramel AND a sugary crunch? A festival of textures that sound amazing. These sound dangerous for me to have around . . . but worth it!
Cara
I Love caramel and these look wonderful and I bet they taste great too!
Lisa
As I was telling another blogger, anything with caramel in it renders me ‘powerless’. I want! They look and sound pretty darn amazing!
Renee - kudos kitchen
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!
Cassie @ bake your day
These cookies are absolutely beautiful. I adore caramel, I know I’d love these!
Becki's Whole Life
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!
Yudith @ Blissfully Delicious
Oh yum, caramel stuffed anything is a winner in my world! 😉
Claudia
I love sweetnesses with a surprise! Chocolate, caramel – it always entices.
Natasha
I will defintely try these over the holidays!
Sue
I read “caramel” and “stuffed” and knew that this was a winning cookie! Chewy and gooey sounds good to me too:)
Katy ¦ Alphabet Soup
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. 🙂
BreAna {Sugar & Spice & All Things Iced}
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.
Emily
dear Barbara, those cookies looks very good, i will try this recipe asap!
the best regards and kisses
Loy
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.
Angie's Recipes
I love both chewy and crisp cookies…those look awesome!
Paula
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?
Katrina
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!