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Caramel-Stuffed Chocolate Chip Cookie Cups

If you’re prone to having your cookies spread or not bake up as thick as you wish, this foolproof recipe is what you need (courtesy of baking the cookies in a muffin pan) and you don’t even need to use a mixer. The dough is made in one bowl, you don’t have to chill it, and from start to finish, 30 minutes is all that separates you from warm, thick, stuffed cookie heaven. The cookies are buttery soft with squishy interiors, and a slight chewiness around the edges. The chocolate is melty and gooey, and will make you reach for napkins. The best part is finding a big buttery, rich caramel in the center. It’s like digging for a treasure and striking gold.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
30 mins
Servings: 12 hearty stuffed cookies
Calories: 274 kcal
Course: Baked Goods

Ingredients

  • ½ cup unsalted butter melted
  • 1 large egg
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 ¾ cup all-purpose flour
  • 1 ½ teaspoons cornstarch
  • ¾ teaspoon baking soda
  • pinch salt optional and to taste
  • 1 cup semi-sweet chocolate chips
  • 12 Werther’s Original® Baking Caramels unwrapped

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan extremely well with cooking spray; set aside. I don’t like the cosmetic look of paper liners because of ridges they leave, and have never tested this recipe with them and unsure if they stick.
  2. To a large microwave-safe mixing bowl, add the butter and heat to melt, about 1 minute on high power. Allow the butter to cool momentarily so you don’t scramble the egg.
  3. Add the egg, sugars, vanilla, and whisk to combine.
  4. Add the flour, cornstarch, baking soda, optional salt, and stir until just combined; don’t overmix
  5. Fold in the chocolate chips.
  6. Using a 1/4-cup measure, portion out the dough, into 12 equal-sized pieces. I found that a scant 1/4 cup was an ideal size and allowed for 12 cookies. If you use a slightly slightly overfilled 1/4-cup, you may only yield 10-11 cookies. The chocolate chips may be prone to falling out, but just keep pressing them back in, and strategically place chips at the top of the dough mounds.
  7. To the center of each dough mound, insert 1 caramel. Tuck the sides up the dough up around the caramel so that it’s totally contained and sealed within dough. This is important so it doesn’t touch the sides of the pan while baking since they could turn into sticky, molten mess. Roll each stuffed mound of dough between palms to form smooth balls and place 1 ball into each of the 12 cavities of the prepared pan.
  8. Bake for about 10 to 11 minutes, or until tops are just set; making sure not to overbake because cookies will continue to cook in pan (carryover cooking) while they cool. Allow cookies to cool in pan for 15 to 20 minutes, or until firm enough to remove. I baked the cookies shown for 10 1/2 minutes and allowed them to cool in pan for 20 minutes. To dislodge cookies if you’re having any trouble, gently run the tip of  rubber spatula around the rim of the cavity. Don’t use a knife because it’ll scratch the pan. Or simply invert the pan over a your work surface and tap on the bottom and they’ll pop out. Cookies will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months. Unbaked cookie dough mounds can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
  9. Adapted from Browned Butter Chocolate Chip Cookie Cups

Nutrition Information

Serving 1 Calories 274kcal (14%) Carbohydrates 39g (13%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Cholesterol 36mg (12%) Sodium 102mg (4%) Fiber 1g (4%) Sugar 23g (46%)

Nutrition Facts

Serving: 12hearty stuffed cookies

Amount Per Serving

Calories 274

% Daily Value*

Serving 1
Calories 274kcal 14%
Carbohydrates 39g 13%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g 24%
Cholesterol 36mg 12%
Sodium 102mg 4%
Fiber 1g 4%
Sugar 23g 46%

* Percent Daily Values are based on a 2,000 calorie diet.