Salted caramel stuffed cookies hide a soft caramel candy inside a buttery brown sugar cookie dough, baked until the edges are golden and the caramel center turns molten. They take about 32 minutes total and have gone viral for that first-bite caramel reveal, finished with a sprinkle of flaky sea salt.
Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 18
Category: Dessert
Why You’ll Love This Salted Caramel Stuffed Cookies
- The gooey caramel center is a genuinely satisfying surprise in every cookie.
- The salted caramel trend is having a louder, more indulgent moment right now.
- Simple ingredients, no unusual techniques required.
- Great for gifting or serving warm at a gathering.
Ingredients You’ll Need
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 18 soft caramel candies, unwrapped
- Flaky sea salt, for topping
How to Make Salted Caramel Stuffed Cookies
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the butter, brown sugar, and granulated sugar together until light and fluffy. Beat in the eggs and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Scoop a portion of dough, flatten slightly, and place a caramel candy in the center. Top with another small portion of dough, sealing the caramel inside completely.
- Place the stuffed dough balls on the prepared baking sheets, spacing them apart.
- Bake for 10 to 12 minutes, until the edges are golden but the centers still look slightly soft.
- Immediately sprinkle with flaky sea salt after baking.
- Let cool for 5 minutes on the pan before transferring to a wire rack.
Tips for the Best Salted Caramel Stuffed Cookies
- Make sure the caramel is fully sealed inside the dough so it doesn’t leak out during baking.
- Don’t overbake — the cookies will continue to set as they cool.
- Let the cookies cool slightly before biting in, since the caramel center will be very hot.
- Chill the dough briefly if it’s too soft to work with when sealing in the caramel.
Variations to Try
- Add chocolate chips to the dough for extra richness.
- Use chocolate caramels instead of plain for a twist.
- Roll the dough balls in coarse sugar before baking for added crunch.
How to Store It
Store in an airtight container at room temperature for up to 5 days — the caramel center stays soft even after cooling.
Frequently Asked Questions
Can I make the dough ahead?
Yes, the dough can be made and refrigerated up to 2 days ahead, or frozen for up to 3 months.
Why did my caramel leak out during baking?
This usually happens if the caramel isn’t fully sealed inside the dough — make sure to pinch and smooth the dough completely around the candy.
Can I use caramel bits instead of whole candies?
Whole soft caramel candies hold their shape best for a gooey center — caramel bits may spread too much.
Is this recipe very sweet?
Yes, though the flaky sea salt on top helps balance the sweetness nicely.