Salted Caramel-Stuffed White Chocolate Chip Cookies Recipe

Gather all the ingredients for the salted caramel-stuffed white chocolate chip cookies recipe

To prepare the caramel, you'll require heavy cream, butter, granulated sugar, honey, vanilla extract, and a pinch of salt. For the cookie batter, gather all-purpose flour, salt, baking soda, baking powder, butter, granulated sugar, honey, vanilla extract, and white chocolate.

Step 1: Begin making the caramel

To prepare the caramel, mix heavy cream and butter in a saucepan. Heat the mixture until the butter has fully melted, which should take about a minute.

Step 2: Add sugar and honey

Incorporate sugar and honey. Stir frequently and heat the mixture until it reaches 245°F, which should take about 10 to 15 minutes.

Step 3: Stir in vanilla and salt

Take it off the heat. While mixing, incorporate the vanilla and salt.

Step 4: Transfer the caramel to cool

Pour the mixture into a dish lined with parchment paper, measuring 12x8 inches (an 8x8-inch dish is also acceptable). Allow it to cool. (The caramel will firm up as it cools, which may take as long as 2 hours. After 30 to 60 minutes at room temperature, you can place the caramel in the fridge to speed up the setting process if you wish.)

Step 5: Begin making cookie dough

To prepare the cookie dough, mix the flour, salt, baking soda, and baking powder together in a bowl.

Step 6: Combine butter and sugar

In the mixing bowl of a stand mixer, combine the softened butter with ½ cup of sugar.

Step 7: Beat until fluffy

With the paddle attachment, cream the butter and sugar on medium to high speed until light and fluffy, approximately 2 minutes. Pause to scrape down the sides of the bowl halfway through the mixing process.

Step 8: Add honey

Incorporate ¼ cup of honey and mix for an additional 30 seconds.

Step 9: Beat in egg and vanilla

Incorporate the egg and vanilla extract. Mix for 30 seconds.

Step 10: Combine wet and dry ingredients

Incorporate the flour mixture and stir until just combined, pausing to scrape down the sides and bottom of the bowl as necessary.

Step 11: Add chopped white chocolate

Incorporate the diced white chocolate into the cookie dough.

Step 12: Prepare the baking tray

Prepare a baking tray by lining it with parchment paper.

Step 13: Roll the cookie dough into balls

Shape the cookie dough into balls the size of golf balls and arrange them on the baking tray. If the caramel hasn't firmed up yet, store the cookie dough in the refrigerator.

Step 14: Heat the oven

Set the oven temperature to 350°F.

Step 15: Cut the caramel

After the caramel has set, remove it from the tray. With a sharp knife, slice it into approximately ¾-inch squares.

Step 16: Stuff each cookie with the caramel

Gently press a caramel square into each ball of cookie dough.

Step 17: Roll caramel into cookie

Shape the cookie dough, ensuring the caramel is nestled in the middle.

Step 18: Bake the cookies

Ensure that each cookie is spaced 2 to 3 inches apart on the baking sheet. Bake on the middle rack for 12 to 15 minutes, or until the tops are golden brown.

Step 19: Garnish the cookies with more white chocolate

If desired, top the warm cookies with additional chopped white chocolate, then allow them to cool before serving.

What are some tips for making homemade caramel?

While this recipe employs a less conventional method for making caramel, you can still achieve the ideal caramel consistency by meticulously following the instructions and remembering to use a candy thermometer. Without it, you won't know the precise moment to stop cooking, which could lead to either hard candy or caramel syrup. The target temperature for perfect caramel is between 245°F and 250°F (yielding a soft and chewy texture); exceeding this range may result in burnt or overly hard caramel. Additionally, it's advisable to use a heavy-bottomed saucepan to help prevent burning.

Take your time with the process. Caramel requires patience to cook properly; increasing the heat too much can ruin it, leading to a burnt flavor and undesirable texture. Stir frequently to avoid scorching the mixture at the bottom. The caramel will bubble as it cooks, which is completely normal, but ensure you're using a sufficiently deep pan to prevent any overflow.

What ingredient swaps can I make in this caramel-stuffed cookie recipe?

You can easily modify these cookies by swapping out a few ingredients to suit your preferences. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend. If you prefer a different type of chocolate, feel free to replace white chocolate with milk, semi-sweet, or even dark chocolate, which complements the caramel's sweetness beautifully. If caramel isn't your thing, consider using your favorite nut butter. Simply flatten the cookie dough slightly, add a teaspoon of nut butter in the center, and pinch the edges together to keep the filling secure. Chocolate spreads like Nutella are also a great option.

Additionally, you can replace half of the sugar in the cookie dough with brown sugar for a chewier, softer texture. If you want flatter cookies, you can omit the baking powder and reduce the amount of flour. Just be sure to pack the caramel tightly in the center of each dough ball to prevent it from leaking during baking.