Caramel Stuffed Chocolate Chip Cookies – Thick and chewy chocolate chip cookies that have a chocolate and caramel candy stuffed inside. Ooey, gooey, and delicious!
The absolute hardest part about being away from home for 6 weeks on vacation is being back home. Seriously, getting back into work, cooking, cleaning, and being responsible again is hard work. Not to mention the crazy 18 hour time zone change. That has finally worked itself out, but not without some difficulties. My 10 year old had a hard time adjusting, partly because he was also super excited to get back to school, but that in turn meant that he was keeping me up. Running on 4 hours sleep doesn’t really do much for motivation either, so it has been a rough transition! But I did actually bake this week and made some amazing cookies!
I have a really hard time deciding on what my favorite flavor combination is for desserts. I love chocolate and peanut butter together (like a lot), mint and chocolate is so good too, but caramel in chocolate always pops up too. So for these cookies I decided to take a piece of chocolate candy that has gooey caramel inside, and stuff it in a chocolate chip cookie. I mean, what can go wrong with that? Nothing I tell you, it is purely yummy goodness.
You can use your favorite chocolate chip cookie recipe for these, or even use the store bought dough. For the chocolate I used a Dove Caramel, but you can use anything. A Rolo would work, I think Hershey makes one. Really anything that has gooey caramel on the inside. All you have to do is form your ball of cookie dough around the candy, and bake. The cookies are best warm, because the chocolate and caramel are still gooey and melty, but they are still wonderful cooled as well. My son was super excited when he came home from school and found homemade cookies for him!
- 1 batch cookie dough (store bought or homemade)
- 1 bag Dove Chocolate Caramel candy
Preheat oven to 350 degrees.
Scoop a heaping tablespoon of dough, and wrap around chocolate candy.
Place on baking sheet, and bake for 8-10 minutes, until edges are golden and the center is barely set.
Allow to cool for 5 minutes on baking sheet before serving, or removing to a wire rack to cool completely.
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