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Salted Caramel Stuffed Chocolate Chunk Cookies

Ashley Manila
Thick and chewy Chocolate Chunk Cookies stuffed with gooey salted caramel.
PRINT RECIPE
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 dozen cookies

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
 

  • 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.
  • Unwrap caramels and roll each one into a small ball; place in the freezer while the butter cools.
  • Once the butter is at room temperature...
  • 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.
  • 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.
  • 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.
  • 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.
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