These Giant Caramel-Stuffed Chocolate Chip Cookies put a playful twist on the classic cookie. Soft, buttery dough is wrapped around store-bought soft caramels so that when the cookies are warm, a gooey caramel center complements melted chocolate chips for an indulgent treat.
If you love classic chocolate chip cookies, these are a must-try. For other textures and sizes, try super-soft chocolate chip cookies or thick Levain-style cookies. If you’re out of brown sugar, there are simple variations that skip it.
Why I Love It:
- Gooey caramel – Each cookie hides a melted caramel pocket for rich, gooey bites.
- Tender centers with slightly crisp edges – The cookies bake to golden edges while staying soft inside.
- Generous, fun portions – These are large, satisfying cookies, though you can make them smaller.
Ingredients
- Unsalted butter – Softened to room temperature. If you use salted butter, reduce added salt.
- Light brown sugar – Pack the sugar when measuring for the best texture.
- White granulated sugar
- Vanilla extract
- Eggs – Bring to room temperature with the butter for even mixing.
- All-purpose flour – Spoon into the measuring cup and level off; avoid packing the flour.
- Baking soda
- Kosher salt
- Semi-sweet chocolate chips – Swap in other chips or chunks if you prefer.
- Soft caramels (Werther’s Soft recommended) – These melt to a gooey consistency; firmer caramels won’t yield the same result.
Step by Step Instructions
This recipe follows the familiar cookie-making steps with one extra move: stuffing each dough ball with a soft caramel for a molten center.
- Prep – Unwrap the caramels. Cut about half of them into thirds so you have a mix of full and smaller caramels to use.
- Cream the wet ingredients – Using a stand or hand mixer, cream the softened butter, then add brown and white sugars and mix until light. Add eggs and vanilla and beat until incorporated.
- Add dry ingredients – Whisk flour, baking soda, and salt in a separate bowl. Add the dry mix to the wet in two or three additions, mixing until combined. Fold in the chocolate chips.
- Form the dough – Portion dough into large balls (about 100 grams or 3–4 ounces). Flatten each portion, place an unwrapped caramel in the center, then shape the dough around it so the caramel is fully enclosed. Top with a few chocolate chips or small caramel pieces if desired.
- Chill – Arrange the formed cookies on a parchment-lined tray and chill for at least 2 hours and up to 48 hours. Chilling helps control spread and deepens flavor.
- Bake – Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats and place a few cookies per sheet, leaving plenty of space. Bake 11–14 minutes, until edges are golden and tops are mostly set.
- Cool – Let cookies rest on the baking sheet for 5–10 minutes so they set up, then transfer to a wire rack. If desired, sprinkle flaky sea salt on top while they’re still warm. If any caramel oozes out or the cookies aren’t perfectly round, use a large mug or biscuit cutter to nudge them back into shape while warm.
- Serve – Enjoy warm so the caramel is gooey. If cookies cool and the caramel firms, microwave briefly (about 10 seconds) to re-soften.
IMPORTANT! Don’t Overbake the Cookies
Cookies continue to cook on the hot baking sheet after you remove them from the oven. Aim to slightly underbake rather than overbake; a minute can make the difference between tender centers and dry cookies.
Variations
- Smaller cookies – Cut caramels in half and reduce baking time if you prefer smaller portions.
- Chocolate chunks – Use chunks or different chocolate chips for varied texture and flavor.
- Alternative caramels – If soft caramels aren’t available, use caramel bits stirred into dough; they won’t create the same molten center but still add caramel flavor.
Equipment
Baking sheets – Light-colored sheets are best to avoid burned bottoms.
Electric mixer or stand mixer – Makes creaming butter and sugar easy and consistent.
Measuring cups and spoons – Use the spoon-and-level method for flour and pack brown sugar.
Parchment paper or silicone mats – Helpful for removing sticky, caramel-filled cookies.
Optional – cookie scoop – For even-sized dough portions.
Leftovers and Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a sealed bag or container for up to 3 months. Rewarm briefly before serving to revive the gooey center.
Recipe Tips
- Choose soft caramels – They yield a melt-in-the-middle texture that firmer caramels won’t.
- Serve warm – Caramel firms as it cools; a quick 10-second zap in the microwave brings back the gooey center.
Frequently Asked Questions
Yes. Prepared dough can be stored, covered, in the refrigerator for up to 3 days. Chilling time improves flavor and texture.
Yes. Flash-freeze shaped dough balls on a tray for an hour, transfer to a freezer bag, and freeze up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
Related Recipes
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Single Serve Pistachio Chocolate Chunk Cookie (or Chocolate Chip)
-
Fudgy Brownie Cookies
-
Single Serve Pumpkin Snickerdoodle (Small Batch)
-
Single Serve Blackberry Cobbler
My debut cookbook is available now: A Little Something Sweet features 75 single-serve recipes and is perfect for anyone who enjoys small-batch desserts.
Recipe
Giant Caramel-Stuffed Chocolate Chip Cookies
Large, soft cookies filled with a molten caramel center and plenty of chocolate chips. Best served warm for the ultimate gooey bite.
- Author: Kathleen
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours (including chill)
- Yield: 12 large cookies
- Category: Dessert, Cookies
- Method: Oven
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- ½ cup white granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 2 ⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- 24 soft caramels (Werther’s Soft recommended)
Instructions
- Prep: Unwrap caramels and cut half of them into thirds; set aside so they don’t stick together.
- Cream: Beat softened butter until smooth. Add brown and white sugars and cream until light. Add eggs and vanilla and mix to combine.
- Combine: Whisk flour, baking soda, and salt. Add to wet ingredients in 2–3 additions until dough comes together. Stir in chocolate chips.
- Form: Divide dough into large portions (~100 g each). Flatten, place an unwrapped caramel in the center, and wrap dough around it so the caramel is sealed inside.
- Chill: Refrigerate shaped cookies for 2–48 hours to firm up and limit spread.
- Bake: Preheat oven to 350°F. Bake on parchment-lined sheets for 11–14 minutes until edges are golden and tops are mostly set.
- Cool: Let rest 5–10 minutes on the baking sheet, then transfer to a cooling rack. Add flaky sea salt if desired.
- Serve: Enjoy warm. If caramel firms, microwave briefly to soften before serving.
Notes
- Use soft caramels for a truly gooey center.
- Cookies taste best warm; reheat briefly to restore the molten caramel.
Nutrition
- Serving Size: 1 giant cookie
- Calories: 621
- Sugar: 69.4 g
- Sodium: 315.6 mg
- Fat: 27.1 g
- Carbohydrates: 93.4 g
- Fiber: 3.4 g
- Protein: 7.3 g
- Cholesterol: 71.7 mg