Gooey salted caramel stuffed in the best chocolate chip cookies of your life. These salted caramel-stuffed chocolate chip cookies will have a permanent spot in your weekly baking adventures! This post has been sponsored by Morton Salt, Inc. All thoughts and opinions are my own.
It’s been a while since I’ve shared a stuffed cookie—and even longer since I’ve stuffed one with caramel. It is pretty awful of me considering how it is one of my most favorite cookies to make and a new favorite of my cookie-obsessed nieces. There is never a time when we don’t crave a perfectly made cookie, stuffed with salted caramel.
All ingredients, including the Morton Fine Sea Salt, can be purchased at ACME. Use this coupon to save now.
My favorite thing about this salted caramel stuffed chocolate chip cookie is that it is very easy to make. We start off with my favorite chocolate chip cookie recipe, which leaves you with a crisp, buttery edge and a soft, chewy middle. Then, we take soft caramel candies that we quickly dip into Morton Fine Sea Salt and stuff it into the middle of the cookie. I like to use Morton Fine Sea Salt because the fine grains coat the soft caramels perfectly and evenly.
You can use any type of soft caramel candies, but I find the chocolate-coated ones are the best because they stay soft even when the cookies are completely cooled down. Many other soft caramels tend to harden and you need to re-warm the cookies to soften the caramel.
The reason why I love Morton Fine Sea Salt (which I usually purchase at my local ACME in the spice section) is because the new container has an easy-open lid—which is not only good for measuring out the salt we need for the cookie dough but it means I can quickly pour the fine sea salt into a dish and dunk the caramel so when it bakes, we get that salted caramel flavor. Morton also has a Coarse Sea Salt that I love to use to sprinkle over the finished salted caramel stuffed chocolate chip cookies. It adds the a perfect salty crunch to the sweetness of the chocolate and caramel.
- I like to spread a thin layer of cookie dough on my chocolate-covered caramels to help the sea salt adhere to it. The candies are small, so you don’t need them fully coated in salt, just a light sprinkling on one side will work.
- Make sure the caramel has an even amount of cookie dough on all sides to prevent it from seeping out during baking. Leave the cookies on the baking sheet for 2 minutes before transferring to a wire rack so the bottoms are more sturdy to hold in the weight of the caramel. This is especially true it you aren’t using the chocolate-coated caramels.
- You need to chill the rolled-out cookie dough for about 30 minutes before baking for the best results.
- Finish the salted caramel stuffed chocolate chip cookies with a small sprinkling of Morton Coarse Sea Salt. Do it while the cookies are fresh out the oven so it sticks to the top of the cookies. The coarse sea salt adds in more balance to the sweetness of the cookie, chocolate chips and the caramel. Coarse sea salt works better than fine salt because it takes longer for it to dissolve into the cookie so you can get a chance to really taste the saltiness (plus get a slight crunch in the texture!) with the sweet. It also prevents you from accidentally adding too much salt since you can see exactly how much you are adding!
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon Morton Fine Sea Salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup unsalted butter, room temperature
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chips
- 18 soft caramels (read post for recommendations)
- Morton Coarse Sea Salt for finishing
- Mix together the flour, Morton Fine Sea Salt, baking soda, and cornstarch together in a medium bowl. Set aside.
- Beat together the sugars and butter in a mixer until light and fluffy—about 3 minutes.
- Add the egg, yolk, and vanilla, and beat for another minute.
- Fold in the flour and mix until just incorporated. Fold in the chocolate chips until just incorporated.
- Take about 1 1/2 to 2 tablespoons of cookie dough and make a ball. Create a deep indentation in the ball. Take a caramel and quickly dip it in the salt, then place in the indentation. Cover the caramel completely and re-round out the ball of dough. Repeat for all the dough and caramel.
- Chill the dough for 30 minutes. While the dough is chilling, preheat the oven to 350 degrees F.
- Bake the cookies in batches for about 8 - 10 minutes. Allow to rest on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to a week.
Serving Size:1 cookie
Amount Per Serving: Calories: 172 Total Fat: 14g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 52mg Sodium: 185mg Carbohydrates: 37g Fiber: 1g Sugar: 22g Protein: 4g