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Caramel stuffed chocolate chip cookies broken in half.

High Altitude Caramel Stuffed Chocolate Chip Cookies

Heather Smoke
These thick, soft and chewy chocolate chip cookies are filled with soft caramel and sprinkled with flaky salt.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 4 votes
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Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 25 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings12 cookies

Ingredients
 

  • 12 soft caramels
  • ½ cup unsalted butter, melted
  • ⅓ cup white granulated sugar
  • ⅓ cup dark brown sugar, lightly packed
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 ¾ cups all-purpose flour, spooned and leveled
  • 1 tsp corn starch
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ tsp baking soda
  • 1 cup dark or semi-sweet chocolate chips

Instructions
 

  • Unwrap the caramels and shape each into a flat disk, about the size of a nickel. Set aside.
  • In a bowl, combine the melted butter with the granulated sugar and brown sugar. Use a wooden spoon to mix vigorously for 2 minutes.
  • Stir in the egg and vanilla until smooth.
  • In a separate bowl, sift together the flour, corn starch, salt and baking soda. Stir the dry ingredients into the wet ingredients, stirring just until no more flour remains. Let the dough sit at room temperature to cool for 10 minutes.
  • Stir the chocolate chips into the cooled dough. The dough will be thicker now than it was before cooling.
  • Divide the dough into 12 equal portions, and flatten each portion of dough. Place a piece of caramel in the center of each portion of dough, then wrap the dough up around the caramel so it's fully enclosed inside the dough. Flatten the dough balls slightly, and chill for 25 minutes.
  • Preheat the oven to 350 F, and position a rack in the center of the oven. Line a large baking sheet with parchment paper.
  • Place the chilled dough balls three inches apart on the baking sheet, and bake for about 9 1/2 - 10 minutes. The edges should be set and a pale golden brown color, with the centers slightly underdone.
  • Cool the cookies on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely. If you like, add a few more chocolate chips on top of the warm cookies and sprinkle with flaky finishing salt.

Notes

Cool cookies completely, then store in an airtight container for up to 3 days, or wrap well and freeze for 3-6 months.
Keyword Caramel, Chocolate Chip Cookies, High Altitude
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