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Stuffed Salted Caramel Chocolate Chip Cookies


Sure it’s a mouthful to say but it’s also a mouthful of utter deliciousness. This cookie experience should be deemed illegal. You can’t help but feel naughty when you have melting chocolate smudged all over your fingers, gooey caramel dripping everywhere and cookie crumbs that won’t be brushed off absentmindedly this time. Nope. You’ll be lapping them up just like I did. The incredible complexity of this cookie blooms in multi-layered stages. First, there’s the nutty aromatic browned butter that marries fluffy brown sugar, imparting a slight smokiness that only molasses can do. Then, there’s the aging process where for 3 days, the cookies get to know each other on an intimate level {who knows what they’re doing in there when the lights go out}? Finally, the 2-step process of the salted caramel alone could make for a decadent experience but two cookies come together to create a larger cookie, stuffed with hot caramel with tops flecked with glittering salt. Cookie foodgasm at its finest. httpv://

5.0 from 2 reviews

Stuffed Salted Caramel Chocolate Chip Cookies
Prep time

Cook time

Total time


Serves: 1 Dozen Large Cookies

  • 1½ c unbleached flour + 2 tb
  • 1 ts baking soda
  • ⅛ ts fine salt
  • 1 stick browned butter
  • 6 tb granulated sugar
  • ½ c brown sugar
  • 1 room temperature egg
  • 2 ts vanilla extract
  • 1 c chocolate chips
  • Chocolate covered caramel candies and fleur de sel/sea salt

  1. In a pot set over medium-low, slowly melt the butter. Swirl/whisk until the pale yellow takes on a bronze color. Don’t walk away. It can go from nutty to burned in a matter of seconds.
  2. In the first bowl, sift together the flour, baking soda, and salt.
  3. In the second bowl, sprinkle in both sugars and cream together with the cooled browned butter.
  4. Blend in the egg and splash in the vanilla.
  5. Mix in the first bowl a little bit at a time to the second bowl. Do not over mix.
  6. Fold in the chocolate chips.
  7. Wrap the bowl and stick it in the fridge for 3 days.
  8. Before scooping, set the bowl out 15-20 minutes before use. Scoop/roll cookie dough.
  9. Take on dough ball and smudge in a candy. Take another dough ball and mound it over. Roll into one cookie.
  10. Sprinkle over with a touch of salt and bake at 350 for 10-12 minutes.

Does not include chilling time.

Love, Your Squishy Monster ^.~

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