Chocolate-chip cookies are one of life's simplest pleasures. But our caramel-stuffed variety is a game changer. Eat them on their own, dunk them into an ice-cold glass of milk or use them to make ice-cream sandwiches. You really can't go wrong.
Caramel-Stuffed Chocolate-Chip Cookies
24 soft caramel candies (such as Werther’s Soft Caramels)
1½ sticks unsalted butter, at room temperature
⅔ cup granulated sugar
⅔ cup light brown sugar
1½ teaspoons vanilla extract
2⅓ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
2 cups semisweet chocolate chips
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Use your hands to roll the caramels into balls. (No need to be precise; just do the best you can.)
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs and vanilla, and mix to combine.
4. Add the flour, baking soda and salt, and mix to combine. Add the chocolate chips and mix just until evenly incorporated.
5. Scoop the dough into ¼-cup rounds and roll into balls. Stuff a caramel into the center of each dough ball. Make sure the caramel is fully covered with cookie dough.
6. Transfer the cookie-dough balls to the baking sheet, staggering them so they’re at least 1 inch apart.
7. Bake until the cookies are golden brown at the edges, 12 to 15 minutes.