Salted Caramel Stuffed Cookies
Serves: 35
  • 1 cup butter softened
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2¾ cup all purpose flour
  • 2 cups chocolate chips or chunks
  • mini chocolate caramels, I used mini rolos
  1. Preheat oven to 375 degrees. Line cookie sheet with parchment paper or leave ungreased.
  2. Cream the butter with the sugars and eggs, and add the vanilla in a large bowl until light. Beat in the baking soda and salt. Stir in flour to make the dough stiff. Blend in chocolate chips/chunks.
  3. Take a small scoop of cookie dough, roll it into a ball. Using your thumb press into the center and add a few mini chocolate caramels, about 3 or 4, in the center, then re-roll the ball to cover the caramel. Repeat with remaining cookie dough.
  4. Place cookie balls on prepared cookie sheet.
  5. Bake 9 to 11 minutes or until just barely golden. DO NOT OVER BAKE. Remove to wire racks to cool.
  6. This makes about 50 cookies for me. Keep in airtight container.
Recipe by Baking Glory at