Caramel-Stuffed Chocolate Chip Cookies

How to make a classic better? Add a gooey centre!

This chocolate chip cookie recipe is one you’ll never forget! Crisp on the outside but soft and chewy with a mouthful of caramel inside. Betcha can’t eat just one!


Caramel-Stuffed Chocolate Chip Cookies

A classic favourite with a gooey centre!

Prep 40 minutes
Cook 20 minutes
Total 1 hour
Makes 24 cookies



  • 3 cups flour
  • 1 1/2 cups brown sugar packed
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup margarine or butter
  • 3/4 cup semi-sweet chocolate chips
  • 2 large eggs
  • 2 tsp vanilla extract
  • 24 soft caramels (such as Kraft)


  1. Preheat oven to 375 °, with racks in top and middle. In a large bowl whisk together flour, brown sugar, sugar, baking powder, baking soda, and salt. Add butter; use hands to combine dry mix and butter until coarse, pea-sized chunks form. Beat in eggs, one at a time. Add vanilla. Stir in chocolate chips.

  2. Line 2 baking sheets with parchment. Roll 3 tablespoons of dough into a ball, make a hollow in each center, and enclose 1 caramel into each. Roll back into a ball. 

    Place 6 balls on each sheet. Freeze 15 minutes.

  3. Bake, with one sheet on each rack, 7-10 minutes. Swap sheet positions, rotate sheets, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7-10 minutes more. Remove from oven. Place sheets on a wire rack; let cool completely. 

    Cookies can be stored in an airtight container at room temperature up to 5 days.


Be sure not to freeze the dough for too long, otherwise, the cookies may not bake evenly.

Adapted from: Martha Stewart



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