Caramel Stuffed Cookies Recipe

If you love soft, chewy cookies with a gooey surprise in the middle, this Caramel Stuffed Cookies Recipe is going to be your new baking crush.

Full Recipe Introduction

These caramel stuffed cookies are thick, soft caramel cookies with a tender, buttery edge and a molten, gooey caramel center hiding inside. Think classic bakery-style chewy caramel cookies…but with a secret filling that oozes out when you break them open.

I’m a 50-year-old mom and now a very happy grandma, and I’ve baked a whole lot of cookie recipes over the years. This stuffed cookie recipe is the one my family asks for when the weather turns chilly, when football games are on, and whenever we start planning holiday cookie trays. There’s just something about that cookie with caramel filling that feels a little extra cozy and special.

What makes this Caramel Stuffed Cookies Recipe so lovely is how approachable it is. We’re using simple pantry ingredients and easy store‑bought soft caramels (with an option for using homemade caramel if you’re feeling ambitious). The result? Bakery-style caramel dessert cookies without the stress.

These caramel filled cookies check so many boxes:

• Soft and chewy centers
• Gooey caramel center that actually stays soft
• Crispy edges for that perfect texture contrast
• Make‑ahead friendly for parties and holidays
• Kid-approved and grown‑up approved

You know what? This is the caramel baking recipe I lean on when I want something impressive but I don’t want to fuss with frosting or fancy decorations. The caramel does all the “decorating” for you the second someone pulls one apart.

Why You’ll Love This Caramel Stuffed Cookies Recipe

• Big bakery style cookies at home – Thick, chewy caramel cookies that look (and taste) like they came from a fancy bakery.
• Gooey caramel center in every bite – No sad, empty middles; each cookie has a generous caramel filling.
• Simple ingredients – Everything is easy to find: butter, sugar, flour, and your favorite soft caramels.
• Perfect for gifting and holidays – These caramel dessert cookies hold their shape well and pack beautifully in cookie tins.
• Customizable – Turn them into salted caramel stuffed cookies, chocolate caramel cookies, or even nutty caramel cookies with a few quick tweaks.
• Freezer-friendly – Make the dough balls ahead, freeze them, and bake fresh caramel stuffed cookies whenever the craving hits.
• Better than store‑bought – You control the ingredients and the level of sweetness, and you get that fresh‑from-the-oven magic.
• Kid-friendly to make – Little hands love wrapping the dough around the caramels, like making tiny cookie presents.

Ingredients for Caramel Stuffed Cookies

This Caramel Stuffed Cookies Recipe makes about 18–20 cookies, depending on how big you make them. Use real butter and good vanilla for the best flavor. Here’s what you’ll need:

Dry Ingredients

• 2 ¾ cups (330 g) all-purpose flour

  • Spoon and level the flour so you don’t pack it; packed flour can make cookies dry instead of soft and chewy.

• 2 teaspoons cornstarch

  • Helps keep these soft caramel cookies extra tender and thick.

• 1 teaspoon baking soda

  • Gives lift and chew—check the date on your baking soda to make sure it’s fresh.

• ½ teaspoon baking powder

  • Works with the baking soda to give these cookies a nice puff.

• ¾ teaspoon fine sea salt

  • Balances the sweetness and deepens the caramel flavor. If using salted butter, reduce to ½ teaspoon.

Wet Ingredients

• 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature

  • Leave it out 30–45 minutes before baking; it should be soft but not greasy or melty.

• 1 cup (200 g) packed light brown sugar

  • Brown sugar keeps the cookies moist and gives that caramel‑like, toffee note. You can use dark brown sugar for a deeper flavor.

• ½ cup (100 g) granulated sugar

  • Adds structure and a little crispness at the edges.

• 2 large eggs, at room temperature

  • Room temp eggs blend better; set them in a bowl of warm (not hot) water for 5–10 minutes if you’re in a hurry.

• 2 teaspoons pure vanilla extract

  • Use real vanilla, not imitation, for the best flavor.

Caramel Filling

• 24–28 soft caramel candies (like Kraft, Werther’s chewy caramels, or similar)

  • Unwrapped. If they’re large, you can cut them in half. Look for soft, chewy caramels—hard caramels won’t melt nicely.

• Flaky sea salt (optional, for topping)

  • For salted caramel stuffed cookies, a tiny pinch on top after baking makes a huge difference.

Optional Add-Ins

These aren’t required, but they’re fun:

• ½ cup mini chocolate chips – For chocolate caramel cookies.
• ½ cup chopped pecans or walnuts – Adds crunch and a “turtle” vibe.
• ½ teaspoon ground cinnamon – Lovely in fall or winter for a warm twist.

Directions: How to Make Caramel Stuffed Cookies

Let’s walk through this stuffed cookie recipe step by step. It’s straightforward, but I’ll sprinkle in tips I’ve learned from many, many batches.

1. Prep your pans and ingredients

1. Line baking sheets with parchment paper or silicone baking mats. This helps prevent the caramel from sticking and burning on the pan.
2. Preheat your oven to 350°F (175°C).
3. Make sure your butter and eggs are at room temperature so the dough mixes evenly.

2. Mix the dry ingredients

4. In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt until well combined.
   • This step prevents clumps and helps the leavening spread evenly so your chewy caramel cookies bake uniformly.

3. Cream the butter and sugars

5. In a large mixing bowl (stand mixer with paddle or handheld mixer), beat the softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes.
   • The mixture should look light and fluffy and slightly lighter in color—this helps create that soft, thick texture.

4. Add eggs and vanilla

6. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
7. Mix in the vanilla extract just until combined.
   • Don’t overmix here—once the eggs and vanilla are in, keep things gentle so your cookies don’t get tough.

5. Add the dry ingredients to the wet

8. With the mixer on low, gradually add the dry mixture to the wet ingredients.
9. Mix just until no streaks of flour remain. The dough should be thick but soft and slightly sticky.
   • If adding mini chocolate chips or nuts, fold them in with a spatula.

If the dough feels very sticky (humidity or warm kitchens can do that), you can add 1–2 extra tablespoons of flour, but don’t add too much or the cookies will be dry.

6. Chill the cookie dough

10. Cover the bowl with plastic wrap or a lid and chill the dough for at least 30–45 minutes.
    • Chilling helps the flavors develop and keeps the cookies thick so the gooey caramel center doesn’t leak out.
    • You can chill the dough for up to 48 hours. If chilling more than 2 hours, let it sit out for 10–15 minutes before scooping so it’s easier to handle.

7. Shape cookies around the caramel

11. Once chilled, use a medium cookie scoop (about 1½ tablespoons) of dough per cookie.
12. Flatten each scoop gently in your palm and place one soft caramel candy in the center.
13. Wrap the dough around the caramel, pinching the seams closed so the caramel is completely sealed inside.
14. Roll into a smooth ball and place on the prepared baking sheet, spacing about 2 inches apart.

Tip: If your caramels are very firm, you can microwave them for just 5–7 seconds to soften slightly—but not enough to melt. That makes wrapping the dough easier.

8. Bake the cookies

15. Bake, one sheet at a time, for 10–12 minutes at 350°F.

    • The cookies should look set at the edges but still a little soft and puffy in the middle.
    • They’ll continue to bake on the hot pan after you pull them from the oven.

16. If you like a round, bakery-style look, use a large round cookie cutter or the rim of a glass and gently scoot it around each cookie right after baking to nudge them into a perfect circle.

17. For salted caramel stuffed cookies, sprinkle a pinch of flaky sea salt on top while they’re still warm.

9. Cool and serve

18. Let the cookies cool on the baking sheet for at least 10 minutes. The caramel is extremely hot right out of the oven.
19. Transfer to a wire rack to cool completely…or enjoy while they’re still slightly warm for the gooiest caramel center.

If you break one open when it’s warm and see that gorgeous gooey caramel center stretch, don’t be surprised if everyone gathers around the counter “just to taste one.”

Servings & Timing

• Yield: About 18–20 caramel stuffed cookies
• Prep Time: 20 minutes
• Chill Time: 30–45 minutes (longer is fine, up to 48 hours)
• Bake Time: 10–12 minutes per batch
• Total Time: About 1 hour 15 minutes (including chilling)

If you’re baking multiple trays, remember that ovens often have hot spots. I like to rotate the pan halfway through baking for even results.

Variations: Fun Twists on Caramel Stuffed Cookies

You can play with this caramel baking recipe and create a whole cookie platter from one base dough. Here are some of my favorite spins:

• Salted Caramel Stuffed Cookies – Add ½ teaspoon extra salt to the dough and finish each cookie with flaky sea salt on top.
• Chocolate Caramel Cookies – Replace ¼ cup of the flour with ¼ cup unsweetened cocoa powder and add mini chocolate chips.
• Turtle Caramel Cookies – Roll each dough ball in chopped pecans before baking for a chocolate‑free “turtle” effect.
• Cinnamon Caramel Snickerdoodle Style – Add ½–1 teaspoon cinnamon to the dough and roll balls in cinnamon sugar before baking.
• Espresso Caramel Cookies – Mix 1–2 teaspoons instant espresso powder into the dough for a coffeehouse twist.
• Holiday Sprinkle Caramel Cookies – Gently press seasonal sprinkles on top of the dough balls before baking for a festive look.

Storage & Reheating

One nice thing about this stuffed cookie recipe is how well it stores and reheats. That gooey caramel center actually behaves pretty well if you treat it kindly.

Room Temperature

• Store completely cooled cookies in an airtight container at room temperature for 3–4 days.
• Layer them with parchment paper if you’re stacking, so the caramel bottoms don’t stick to other cookies.

Refrigerator

• You can refrigerate baked cookies, but they may firm up more.
• If chilled, microwave a cookie for 8–10 seconds before serving to soften the caramel and bring back the chewy texture.

Freezer: Baked Cookies

• Freeze completely cooled cookies in a freezer-safe bag or container for up to 2 months.
• Thaw at room temperature, then warm in the microwave for 10–12 seconds if you want that melty center again.

Freezer: Cookie Dough Balls (Recommended)

You know what I love? Having a stash of ready‑to‑bake homemade caramel cookies on a busy weeknight.

• Shape dough around the caramel and place on a parchment‑lined tray.
• Freeze until solid, then transfer to a freezer bag.
• Bake from frozen at 350°F, adding 1–2 extra minutes to the bake time.

Notes & Personal Tips

• Seal the caramel well. If you see caramel leaking out during baking, it usually means there was a small gap in the dough. Make sure the caramel is fully wrapped and seams are pinched tight.
• Slight underbake is your friend. Pull the cookies when the edges are set but the centers still look a bit soft. They’ll firm up on the pan while staying chewy.
• Let the pan do its job. Those 10 minutes of cooling on the baking sheet after baking help the caramel set just enough so it doesn’t all rush out when you pick up a cookie.
• Caramel choice matters. Softer caramels melt best and re‑firm to a chewy center instead of becoming hard. I’ve had good luck with Kraft caramels and Werther’s chewy caramels.
• Browning the butter (advanced, but worth it). If you’re comfortable in the kitchen, you can brown the butter first, let it cool to room temperature, and then use it. It adds a deep, nutty flavor that pairs beautifully with caramel.
• Baking for a crowd. For cookie platters, I like to make the cookies slightly smaller (about 1 tablespoon of dough with half a caramel). Just shorten the bake time by a minute or so.

I’ve tested these as both large “bakery size” and more modest everyday cookies, and honestly, both are lovely. The big ones just feel a little more celebration‑ready.

Frequently Asked Questions

1. How do I keep the caramel from hardening after baking?
Use soft, chewy caramels, avoid overbaking, and store the cookies in an airtight container; a quick 8–10 seconds in the microwave brings back the gooey caramel center.

2. Can I use homemade caramel instead of store‑bought candies?
Yes—chill the homemade caramel, cut it into small squares, and work quickly when shaping the dough so it doesn’t start melting in your hands.

3. My cookies spread too much. What went wrong?
Most of the time this means the dough was too warm or had too little flour; make sure you chill the dough and measure flour carefully using the spoon‑and‑level method.

4. Can I make these caramel stuffed cookies ahead of time?
Absolutely; you can make the dough up to 48 hours ahead and keep it chilled, or freeze shaped dough balls for longer storage and bake straight from the freezer.

5. How do I know when the cookies are done if they still look soft?
Look for lightly golden edges and a puffy, matte center; if the middle is no longer glossy but still soft to the touch, they’re ready.

6. Can I make these gluten‑free?
Yes, use a 1:1 gluten‑free all‑purpose flour blend that includes xanthan gum; texture may be slightly more delicate, but they’ll still be delicious.

7. Why did my caramel leak out onto the pan?
Usually this means the dough didn’t fully seal around the caramel or was too thin on one side—use a bit more dough and pinch well around the caramel pieces.

8. Can I double this recipe?
Yes, this Caramel Stuffed Cookies Recipe doubles well; just make sure your mixer bowl is large enough and chill the dough in a wider, shallow container so it cools evenly.

Conclusion

These caramel stuffed cookies are everything I love in a dessert: simple ingredients, cozy flavors, and just enough drama when you break one open and see that gooey caramel center stretching. They feel special enough for holidays and gatherings, but they’re easy enough for an ordinary Sunday afternoon bake.

If you try this Caramel Stuffed Cookies Recipe, I’d love to hear how it turns out for you—tell me your favorite variation, or which brand of caramel you liked best. And if you’re in a cookie mood, you might also enjoy trying a classic chocolate chip cookie or a pan of fudgy brownies to round out your dessert table. Happy baking, friend.

Caramel Stuffed Cookies

Thick, soft, bakery-style cookies with buttery, chewy centers and a gooey molten caramel filling hidden inside. Simple pantry ingredients plus soft caramels make an impressive yet easy dessert perfect for holidays, game days, and cozy afternoons.

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Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

chill time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert, Snack

Cuisine American

Servings 20 cookies

Calories 220 kcal

Ingredients

  

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• 2 3/4 cups all-purpose flour 330 g; spoon and level so it isn’t packed
• 2 teaspoons cornstarch for extra soft, thick cookies
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine sea salt reduce to 1/2 teaspoon if using salted butter
• 1 cup unsalted butter 2 sticks / 226 g, softened to room temperature
• 1 cup light brown sugar 200 g, packed; use dark brown for deeper flavor if desired
• 1/2 cup granulated sugar 100 g
• 2 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 24 to 28 soft caramel candies unwrapped; such as Kraft or Werther’s chewy caramels; cut larger caramels in half if needed
• flaky sea salt optional, for sprinkling on top for salted caramel cookies
• 1/2 cup mini chocolate chips optional add-in for chocolate caramel cookies
• 1/2 cup chopped pecans or walnuts optional add-in for nutty/turtle-style cookies
• 1/2 teaspoon ground cinnamon optional, for a warm spiced variation
• 1 to 2 tablespoons all-purpose flour optional, only if dough is very sticky

Instructions

 

• Line baking sheets with parchment paper or silicone baking mats to prevent sticking and caramel burning. Preheat your oven to 350°F (175°C). Make sure butter and eggs are at room temperature.
• In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and fine sea salt until well combined and no clumps remain.
  2 3/4 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 3/4 teaspoon fine sea salt
• In a large mixing bowl using a stand mixer with paddle attachment or a handheld mixer, beat the softened butter, packed light brown sugar, and granulated sugar on medium speed for 2–3 minutes, until light, fluffy, and slightly paler in color.
  1 cup unsalted butter, 1 cup light brown sugar, 1/2 cup granulated sugar
• Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract just until combined without overmixing.
  2 large eggs, 2 teaspoons pure vanilla extract
• With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until no streaks of flour remain; the dough should be thick, soft, and slightly sticky. If using mini chocolate chips, nuts, or cinnamon, gently fold them in with a spatula. If the dough is very sticky, add 1–2 tablespoons of extra flour sparingly.
  2 3/4 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 3/4 teaspoon fine sea salt, 1/2 cup mini chocolate chips, 1/2 cup chopped pecans or walnuts, 1/2 teaspoon ground cinnamon, 1 to 2 tablespoons all-purpose flour
• Cover the bowl with plastic wrap or a lid and chill the dough in the refrigerator for at least 30–45 minutes, and up to 48 hours. Chilling helps develop flavor, keeps the cookies thick, and helps prevent the caramel from leaking. If chilled more than 2 hours, let the dough sit at room temperature for 10–15 minutes before scooping.
• Using a medium cookie scoop (about 1 1/2 tablespoons of dough), portion the chilled dough. Flatten each portion gently in your palm and place one soft caramel candy in the center. Wrap the dough completely around the caramel, pinching seams closed so there are no gaps, then roll into a smooth ball. Arrange on prepared baking sheets, spacing about 2 inches apart. If caramels are very firm, briefly microwave them for 5–7 seconds to soften slightly before wrapping.
  24 to 28 soft caramel candies
• Bake one sheet at a time at 350°F (175°C) for 10–12 minutes. The cookies are done when the edges look set and lightly golden but the centers are still soft and slightly puffy; they will continue to cook on the hot pan after you remove them from the oven. For perfectly round bakery-style cookies, immediately after baking use a large round cookie cutter or the rim of a glass to gently scoot around each cookie to nudge it into a circle. If making salted caramel cookies, sprinkle a pinch of flaky sea salt on top while the cookies are still warm.
  flaky sea salt
• Let the cookies cool on the baking sheet for at least 10 minutes; the caramel will be extremely hot at first. Transfer to a wire rack to cool completely, or serve slightly warm for the gooiest caramel center.
• Store completely cooled cookies in an airtight container at room temperature for 3–4 days, layering with parchment if stacking. To soften and re-goo the caramel, microwave a cookie for 8–10 seconds before serving.
• For longer storage, freeze cooled cookies in a freezer-safe container or bag for up to 2 months. Thaw at room temperature, then warm in the microwave for 10–12 seconds for a melty caramel center.
• To freeze unbaked cookies, shape dough around the caramels and place on a parchment-lined tray. Freeze until solid, then transfer to a freezer bag or container. Bake from frozen at 350°F (175°C), adding 1–2 extra minutes to the bake time as needed.

Notes

Seal the caramel fully inside the dough to prevent leaks during baking; any visible gaps can lead to caramel oozing onto the pan. Slight underbaking is ideal—pull the cookies when the edges are just set and the centers still look soft; they will firm up as they cool, staying chewy with a gooey middle. Allow cookies to cool on the baking sheet for about 10 minutes so the caramel can set slightly before handling. Use soft, chewy caramels (like Kraft or Werther’s chewy caramels) for the best melt and texture; hard caramels may not melt properly and can harden as they cool. For extra depth of flavor, advanced bakers can brown the butter first, let it cool to room temperature, then proceed with the recipe. For cookie platters, make smaller cookies using about 1 tablespoon of dough with half a caramel and reduce bake time by about 1 minute.

Nutrition

Calories: 220kcal

Keyword Caramel Filled Cookies, Caramel Stuffed Cookies, Chewy Cookies, Cookie Tray, Freezer Friendly Cookies, Gooey Caramel Center, holiday cookies, Make-Ahead Cookies

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