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Salted Caramel Stuffed Chocolate Chunk Cookies

Thick and chewy Chocolate Chunk Cookies stuffed with gooey salted caramel.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 dozen cookies
Course: Baked Goods , Others

Ingredients

  • 2 sticks (8 ounces; 16 tablespoons) salted butter
  • 20 semi-soft salted caramel candies, unwrapped (see post for notes)
  • 2 1/2 cups all-purpose flour (be sure not to pack your flour here)
  • 1 teaspoon baking soda (check the expiration date)
  • 1/4 teaspoon salt (kosher or table salt will work)
  • 1 cup + 2 tablespoons dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 2 1/2 cups semi-sweet chocolate chunks (or chocolate chips)

Instructions

    Cup of Yum
  1. Place 1 stick of butter (8 tablespoons) into a small saucepan over medium-high heat; cook for about 3 minutes - stirring almost constantly - or until the butter has browned and taken on a slightly nutty aroma. Remove from heat and stir in the remaining stick of butter; whisk until completely smooth. Place the bowl in the refrigerator or freezer and bring the butter back to room temperature, about 30 minutes. *You'll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation.
  2. Unwrap caramels and roll each one into a small ball; place in the freezer while the butter cools.
  3. Once the butter is at room temperature...
  4. Preheat oven the to 375 degrees (F). Line 2 large baking sheets with parchment paper; set aside. In a medium-sized bowl whisk together the flour, baking soda, an salt; set aside.
  5. Combine the brown butter, sugars, and vanilla in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer. Beat on medium-high speed until light and fluffy; about 2 minutes. Reduce the speed to medium and add in the eggs, one at a time, beating well after each addition. Let the mixture rest for 5 minutes. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour disappears. Fold in the chocolate chunks and stir gently to combine.
  6. Scoop out a two tablespoon round of dough, roll it into a ball, and place on prepared baking sheet. Gently press the frozen caramel into the center, then top with another 2 tablespoon sized round of dough, lightly pinching the edges closed to seal the caramel completely; repeat with all cookie dough.
  7. Place baking sheets in preheated oven (preferably one at a time, keeping the other in the fridge for a few minutes) and bake for 11-14 minutes, or until golden at the edges but still slightly soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.