Caramel Stuffed Chocolate Chip Cookies

"12 DAYS OF COOKIES // Caramel Stuffed Sea Salt Chocolate Chocolate Chip Cookies It's DAY 8! Just in case you thought this series was going to go quietly into the night...these. Super soft, caramel-y, sea salty chocolate chip cookies. My old pastry chef would gift a batch of these (sans caramel) to the concierge at each of the finest, fanciest hotels in San Francisco around the holidays #cookiepoints. They're that yummy."
-- @abbystolfo
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  • Recipe Card

Recipe Card


  • 2 1/2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 11 tablespoons butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons fine sea salt
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups bittersweet chocolate chips
  • 24 soft caramel candies
  • Fine sea salt for sprinkling


  • Step 1

    Whisk together the flour, cocoa, and baking soda and set aside. In the bowl of a stand mixer beat the butter, sugars, and sea salt on medium-high speed until pale and the sugar is mostly dissolved. Add egg and vanilla and beat to combine. Add the flour mixture and beat on low until just combined. Stir in the chocolate chips.

  • Step 2

    Drop by 2 tablespoonfuls onto parchment lined sheet trays leaving a few inches between them. Use your thumb to make a well in the center of each cookie. Nestle a caramel candy inside (cut them down slightly if necessary) and cover with 1 tablespoon of dough. Roll the cookie in your hand to form a ball and sprinkle lightly with sea salt. Cover the sheet tray and transfer to the refrigerator for at least 1 hour, up to overnight.

  • Step 3

    Preheat the oven to 350 degrees. Bake for 12-15 minutes or until the edges are set. Cool completely on the trays before serving.