This sensational recipe begins with the same foundational cookie dough that makes my cream cheese chocolate chip cookies an all-time favorite. Each ingredient plays a vital role in creating the ultimate soft, chewy, and flavorful base for our caramel surprise.

• All-purpose flour: The backbone of our cookie, flour provides structure. However, too much flour can lead to dense, cakey cookies. To achieve that perfect chewy texture, it’s essential to measure your flour correctly. Always spoon the flour into your measuring cup and then level it off with a straight edge, rather than scooping directly from the bag, which compacts the flour and results in an excess amount.
• Baking soda: This leavening agent reacts with acidic ingredients (like brown sugar) to help the cookies rise and spread just enough, creating that characteristic soft and chewy interior.
• Salt: A crucial flavor enhancer. It balances the sweetness of the sugars and chocolate, and really makes the caramel pop. I use unsalted butter in nearly all my baking so I can precisely control the salt content. If you opt for salted butter, remember to omit the extra 1 teaspoon of salt from the recipe.
• Unsalted butter: Ensure your butter is at room temperature. It should be soft enough to leave a slight indentation when pressed gently, but not melted or greasy. Room temperature butter creams beautifully with sugar, incorporating air for a lighter texture.
• Cream cheese: This is the “secret ingredient” that sets these cookies apart! Use regular, full-fat cream cheese, also softened to room temperature. It adds an incredible tenderness and subtle tanginess, contributing to the cookies’ famously soft centers. Avoid low-fat or whipped cream cheese spreads, as they contain too much water and can negatively affect the dough consistency.
• Brown sugar & white sugar: The strategic ratio of sugars is key to the cookie’s texture. A higher proportion of packed light brown sugar delivers moisture and chewiness, ensuring those perfectly soft centers. Granulated white sugar contributes to the crispy edges and slight spread, giving the cookies their ideal balance.
• Vanilla extract: For the most vibrant and rich flavor, always use pure vanilla extract. Even better, try making your own homemade vanilla extract. It truly makes a difference.
• Large eggs: Eggs act as a binding agent, holding all the ingredients together, and contribute to the rich, tender texture of the cookies. Make sure they are at room temperature for optimal emulsification and even mixing with the other ingredients.
• Chocolate chips: While I personally favor semi-sweet chocolate chips for their balanced sweetness that complements the caramel, feel free to experiment! Milk chocolate chips will create a sweeter cookie, dark chocolate chips will add a deeper, richer contrast, and white chocolate chips can offer a creamy, vanilla-forward variation.
• Soft caramels: As mentioned, Werther’s Original Soft Caramels are my top recommendation. Their soft, pliable texture is perfect for rolling into small balls and they remain deliciously gooey within the cookie, even after cooling. If using another brand, ensure they are soft and easy to mold.

For precise measurements and quantities, please refer to the comprehensive recipe card below.

How to Make Caramel-Stuffed Chocolate Chip Cookies: A Step-by-Step Guide

Achieving bakery-quality, caramel-stuffed cookies at home is easier than you think with these detailed instructions. Follow each step carefully to create perfect results every time.

1. Prepare the Chocolate Chip Cookie Dough: Begin by whisking together the dry ingredients: all-purpose flour, baking soda, and salt, in a medium-sized bowl. Set this aside. In a separate, larger bowl (preferably a stand mixer bowl fitted with the paddle attachment), cream together the softened unsalted butter, cream cheese, granulated sugar, light brown sugar, and vanilla extract. Beat these ingredients on medium speed until the mixture is light, fluffy, and pale yellow, typically 2-3 minutes. Remember to scrape down the sides of the bowl with a spatula as needed to ensure everything is well combined. Next, add the large eggs, one at a time, beating thoroughly after each addition until fully incorporated. Finally, gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, as this can lead to tough cookies. Gently fold in the chocolate chips by hand.
2. Chill the Dough: This step is non-negotiable for the best texture and to prevent excessive spreading during baking. Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for a minimum of 2 hours. For even deeper flavors and better manageability, you can chill the dough for up to 3 days.
3. Preheat Oven and Prepare Baking Sheets: Once you’re ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking, especially if any caramel happens to seep out during baking, and ensures even baking.
4. Stuff the Cookie Dough with Caramel: Remove the chilled dough from the refrigerator. Scoop out approximately 2 tablespoons of cookie dough using a cookie scoop or spoon, then gently flatten it into a disc shape in the palm of your hand. Take one soft caramel (ensure it’s pliable and rolled into a neat ball if needed) and place it directly in the center of the flattened dough. Top this with another 2 tablespoons of cookie dough. Carefully press and mold the dough around the caramel, completely encasing it. Ensure there are no exposed caramel spots, as these can melt and burn. Place the stuffed cookie dough ball on the prepared baking sheet, leaving at least 2 inches between each cookie to allow for spreading. Repeat this process with the remaining dough and caramels.
5. Bake and Cool: Bake the cookies for 12 to 15 minutes. The edges should be set and lightly golden, but the centers should still appear slightly underbaked and soft. This “underbaking” is key to achieving a supremely chewy cookie with a perfectly gooey caramel center. Once baked, remove the cookies from the oven and, as previously emphasized, let them cool undisturbed on the baking sheets for 10 minutes. This critical cooling period allows the cookies to set and the caramel to firm up just enough to prevent spillage when transferred. After 10 minutes, carefully transfer the cookies to a wire rack to cool completely.

Kelly’s Note: It’s incredibly important to underbake these cookies slightly and allow them to cool for a full 10 minutes on the baking sheets before moving them. This ensures they retain their perfect shape and keeps the caramel from being too soft and potentially sinking to the bottoms of the cookies or oozing out.

• Select the Ideal Caramels: As highlighted, the type of caramel you use is paramount. Werther’s Original Soft Caramels are my top choice because they remain wonderfully soft and chewy even after the cookies have cooled completely. If you opt for another brand, ensure they are pliable enough to easily roll into a ball and are explicitly labeled as “soft” or “chewy” for best results.
• Chill the Dough Religiously: Do not skip or shorten the chilling time! Refrigerating the dough for a minimum of 2 hours (or ideally overnight, up to 3 days) is essential. Chilling solidifies the fats in the butter, which prevents the cookies from spreading too much during baking and helps them maintain a thick, chewy texture. It also allows the flavors to meld, resulting in a more complex and delicious cookie.
• Completely Enclose the Caramel: This is crucial to prevent any caramel mishaps. When stuffing the cookies, make sure each caramel ball is entirely sealed within the cookie dough. Any exposed caramel will melt, seep out onto the baking sheet, and potentially burn or stick, making removal difficult and impacting the cookie’s appearance.
• Embrace the Underbake: For that coveted soft, chewy cookie texture and a perfectly molten caramel center, it’s vital not to overbake. Remove the cookies from the oven when their edges are just set and lightly golden, but their centers still look a bit soft and slightly underdone. They will continue to cook and set on the hot baking sheet as they cool, reaching perfect doneness.
• Always Line Your Baking Sheets: Always bake these caramel-stuffed cookies on parchment paper or a silicone baking mat. This provides a non-stick surface, which is particularly important for stuffed cookies where a tiny bit of caramel might escape, preventing them from fusing to the pan.
• Don’t Forget the Flaky Sea Salt: For a truly gourmet touch and to perfectly balance the sweetness, sprinkle a pinch of flaky sea salt over the warm cookies immediately after they come out of the oven. This seemingly small addition drastically elevates the flavor profile, enhancing both the chocolate and the caramel, creating an irresistible sweet-and-salty sensation that will delight your taste buds.

Storage Instructions and Make-Ahead Tips

These caramel-stuffed chocolate chip cookies are so delicious, they might not last long! But for those rare occasions when you have leftovers or want to prepare ahead, here’s how to properly store them to maintain their freshness and flavor:

• Room temperature: Once completely cooled, store the caramel-stuffed chocolate chip cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and fresh, though the caramel will still be perfectly gooey.
• Freezing Baked Cookies: If you want to extend their life, baked cookies freeze beautifully. First, arrange the completely cooled cookies in a single layer on a baking sheet and freeze them until solid (about 1-2 hours). This prevents them from sticking together. Then, transfer the frozen cookies to a freezer-safe bag or container, removing as much air as possible. They’ll maintain their quality for up to 3 months. To enjoy, simply let them thaw at room temperature for about 30-60 minutes, or warm them slightly in the microwave for an extra gooey caramel experience.
• Make-Ahead Dough (Freezing Unbaked): You can also prepare the dough in advance! Scoop and shape the unbaked cookie dough balls (with the caramel already inside), then place them on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. This frozen dough will keep for up to 3 months. When you’re ready to bake, there’s no need to thaw! Simply place the frozen cookie dough balls on a prepared baking sheet and bake directly from frozen, adding an extra minute or two to the suggested baking time until they’re golden brown and slightly underbaked in the center.