Description
Soft and chewy cookies packed with rich chocolate chips and gooey caramel centers, offering a delightful mix of sweet and salty flavors.
Ingredients
- 14.5 tbsp salted butter, melted & cooled slightly (206 grams)
- 3/4 cup dark brown sugar, packed (163 grams)
- 3/4 cup granulated sugar (156 grams)
- 1 and 1/2 tsp vanilla extract
- 2 large eggs, at room temperature
- 3 cups all-purpose flour, spooned & leveled or weighed (390 grams)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups semi-sweet chocolate chips
- 35 pieces Werther’s soft caramels
Instructions
- Unwrap caramels, leaving 15 whole for stuffing inside the cookies, and cut the rest into 2-3 pieces for topping.
- Melt the butter in a large bowl and whisk in both sugars until well combined.
- Add the vanilla and eggs; whisk until smooth for about 30-60 seconds.
- Stir in dry ingredients until a dough forms, mixing until it comes together.
- Stir in the chocolate chips.
- Let the dough rest for 20 minutes in the fridge or freezer.
- Form dough balls weighing about 90 grams each. Flatten, place a caramel in the center, and wrap the dough around it. Press sliced caramel pieces and more chocolate chips on top.
- Preheat your oven to 365°F (185°C) and line cookie sheets with parchment paper.
- Place 5-6 dough balls on each sheet and bake for 10-12 minutes, until slightly underdone in the center.
- Use a round cutter around each cookie right after baking to shape them.
- Let cookies cool on the pan, then store in an airtight container for 4-5 days.
- Freeze dough balls on a baking sheet covered with a towel; transfer to an airtight container once solid for 2-3 months of storage.
Notes
Use quality chocolate chips for the best flavor. Allow butter to cool slightly after melting to avoid cooking the eggs. The resting period for the dough is crucial for achieving perfect cookie spread.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American