Caramel Stuffed Chocolate Chip Cookies
These cookies are soft, chewy, and filled with a gooey caramel surprise, perfect for any gathering.
Servings: 12 servings
Calories: 150kcal
Equipment
- Mixing Bowl
- Cookie Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 cup Butter, softened 2 sticks
- 3/4 cup Brown sugar
- 1/4 cup White sugar
- 1 tsp Vanilla extract
- 1 large Egg
- 2 1/4 cups Flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/4 cup Vanilla pudding mix or one 3.4 oz box instant pudding mix
- 1 1/2 cups Semi-sweet chocolate chips
- 6-12 pieces Caramel squares one or two per cookie, as preferred
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the butter and sugars until fluffy. Add the vanilla extract and the egg, mixing well.
- In another bowl, combine flour, baking soda, salt, and pudding mix. Gradually mix the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips.
- Scoop out 1/4 cup of dough, roll into a ball, and make a well in the center. Place 1-2 caramel squares in the well. Cover with another 1/4 cup of dough and roll into a ball. Ensure the caramel is completely encased. Place on the prepared cookie sheet.
- Space cookies well apart (only 3 per sheet) as they will spread. Bake for 14-16 minutes, or until the edges are golden. Allow to cool on the baking sheet for at least 5 minutes before transferring.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze for up to 3 months.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg