Salted Caramel Stuffed Cookies
Decadent chocolate chip cookies with gooey salted caramel centers and a delightful crumble topping.
Equipment
Ingredients
Cookie Dough
all-purpose flour
280 g
unsalted butter (room temperature)
115 g
granulated sugar
100 g
brown sugar
75 g
large egg
1 piece
vanilla extract
5 ml
baking soda
3 g
salt
3 g
Salted Caramel Filling
soft caramel candies
12 piece
sea salt flakes
2 g
Crumble Topping
brown sugar
30 g
all-purpose flour
30 g
cold butter
20 g
Instructions
Prepare cookie dough
Cream butter with sugars, then add egg and vanilla. Mix in dry ingredients.
Chill the dough
Cover and refrigerate dough for 15 minutes to make it easier to handle.
Prepare salted caramel centers
Unwrap caramel candies and press sea salt flakes into each one.
Make crumble topping
Mix flour, brown sugar, and cold butter until crumbly texture forms.
Stuff and shape cookies
Take 2 tablespoons of dough, flatten, place caramel in center, seal and shape into ball. Top with crumble.
Bake cookies
Bake at 180°C for 10-12 minutes until edges are golden brown.
Cool and serve
Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack.
Original recipe
Storage
Store in airtight container. Cookies can be frozen for up to a month.
Notes
• These cookies are best served warm when caramel is still gooey
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