Stuffed Salted Caramel Chocolate Chip Cookies
Sure it’s a mouthful to say but it’s also a mouthful of utter deliciousness. This cookie experience should be deemed illegal. You can’t help but feel naughty when you have melting chocolate smudged all over your fingers, gooey caramel dripping everywhere and cookie crumbs that won’t be brushed off absentmindedly this time. Nope. You’ll be lapping them up just like I did. The incredible complexity of this cookie blooms in multi-layered stages. First, there’s the nutty aromatic browned butter that marries fluffy brown sugar, imparting a slight smokiness that only molasses can do. Then, there’s the aging process where for 3 days, the cookies get to know each other on an intimate level {who knows what they’re doing in there when the lights go out}? Finally, the 2-step process of the salted caramel alone could make for a decadent experience but two cookies come together to create a larger cookie, stuffed with hot caramel with tops flecked with glittering salt. Cookie foodgasm at its finest. httpv://youtu.be/4NqMWjB8jKI
- 1½ c unbleached flour + 2 tb
- 1 ts baking soda
- ⅛ ts fine salt
- 1 stick browned butter
- 6 tb granulated sugar
- ½ c brown sugar
- 1 room temperature egg
- 2 ts vanilla extract
- 1 c chocolate chips
- Chocolate covered caramel candies and fleur de sel/sea salt
- In a pot set over medium-low, slowly melt the butter. Swirl/whisk until the pale yellow takes on a bronze color. Don’t walk away. It can go from nutty to burned in a matter of seconds.
- In the first bowl, sift together the flour, baking soda, and salt.
- In the second bowl, sprinkle in both sugars and cream together with the cooled browned butter.
- Blend in the egg and splash in the vanilla.
- Mix in the first bowl a little bit at a time to the second bowl. Do not over mix.
- Fold in the chocolate chips.
- Wrap the bowl and stick it in the fridge for 3 days.
- Before scooping, set the bowl out 15-20 minutes before use. Scoop/roll cookie dough.
- Take on dough ball and smudge in a candy. Take another dough ball and mound it over. Roll into one cookie.
- Sprinkle over with a touch of salt and bake at 350 for 10-12 minutes.
Love, Your Squishy Monster ^.~
‹ Weekend Bits Favorite Korean Drinks ›
Oh yum, heaven!
I’ve never had ’em before but I think those are my new favorite.
Caramel and chocolate…I am SOLD, Angie. These cookies look heavenly!
Wonderful recpe Angie! Aged cookie dough us great! These cookies look so seasoned, sexy, rich, and delicious! Thanks so much!! Have a great day!!
Love.
Les.
Thanks, Les!
It’s a cookie on steroids! =)
I’d say I fell in love with ’em even before I took I bite myself =)
for sure!
I have never heard of aged dough before for cookies but these looks just absolutely awesome. Funny how salted caramel has become such a fab marriage with sweets.
The first time I ever bit into a salted caramel anything, I was hooked for life!
These cookies….oh sweet heavens….i just…they’re soooo….
*sigh of pure bliss and wonder*
they’re so beautiful
I know these would be my favorite new cookie! They sound so decadent and caramel…oh yes!! Yes! Yes! Oops got carried away there
Like that this is a recipe to make few days ahead of time, makes for easy do-ahead entertaining.
P.S. There is an error in step 7. Hope you do not mind my pointing it out.
It is definitely not 150 minutes, thank you so much for bringing this to my attention, Norma!!
Get carried away! I love you bc you can get silly with me, Suzie!!
We both have super soft spots in our hearts for cookies
I love the look of these cookies. They look very chewy but dangerously addictive xx
Dangerous would be accurate
Ooh, the caramel oozing looks awesome!
Caramel candy in a cookie has always been one of my favorite dessert combinations ever! Love your stuffed cookies!
Thanks! Puppies, babies, and cookies should always be chubby
It’s my favorite part.
These cookies look amazing! I love the salted caramel… I would be snacking on these all day long!
I’m afraid I’ll have to pass on these. I’m not a big fan of caramel.
I had to reach for an apple as my screen did not give when I tried to grab a cookie!
Oh my goodness, this SHOULD be illegal! I’m almost too afraid to make these in the same way that I’m afraid to buy whole loaves of bread because I know I’ll eat the entire thing in one day (but I’ll do both anyway).
oh yeah! a rolo cookie! i never thought of that combo~ i love u Squishy! hehe 8)
You are a girl after my own heart my friend, these cookies look magical
I love that word =)
Aww, Brain! =)
Ya know, the other day I literally watched my pops gobble down 4 entire baguettes. It was nuts, lol.
WISH that was possible. I’d be one fat kid though.
You know, you can always do them up without ’em =)
Go for it!
This could easily be my favorite cookies ever. Wow
These cookies are over the top! The caramel dripping from them is amazing. Great little video too!
Thanks for watching, Bam!
That’s what she said =)
Stuffed cookies, these can become our favorite cookie.
thanks for stopping by and looking forward to connect more.
Could not think of a better combination <3
xx gee @ andgeesaid.blogspot.com
They look so addictive! I am a big fan of salted caramel in anything, so I’m sure I would find them irresistible.
Oh gosh, these look delightful!
I bet smooshed with some of your kulfi they’d be outta this world!!
I think I’ll package some up in glassine for my friends this holiday season and label them with a warning…or a dare, lol
My belly loves AND hates me for this.
I look forward to it!
Hi Angela…very addictive cookies. Send me a dozen please.
Thank YOU!
What brand of chocolate covered caramel candies did you use?
Great question. I used rolos =)
i just discovered your yummy-looking cookies while looking for browned butter tips. i really want to try it (Rolos!)! but i’m confused by one step in the recipe. it says “1 egg”, but the instructions say to “drop in one egg at a time”. also, it sounds like you say “eggs” in the video. would you mind clarifying, ms. squishy monster? thank you very much!
My apologies. It’s one egg and I’ve since fixed that bit. Thanks so much for the heads up. I really appreciate it and hope you have a great weekend!!
thank you so much! i appreciate you sharing your recipes! happy holidays!
Thank YOU and wishing you the happiest of holidays =)
Hi Angela! These look amazing! I came across your video on YouTube. Really love the girthiness of these cookies. I did just try making my dough just now & followed your recipe exactly but my dough looks a little dry/crumbly… Any ideas on how to fix it at all?
Hey Charlie!! Here are a few tips that always help me out. Technically, you’re suppose to weigh out all your ingredients but for a home cook, you can just get away with accurately measuring everything out but this also means that you need to be as precise as you can be since you’re not using a scale. Unless it’s brown sugar, don’t pack your ingredients tight in the measuring cup and make sure to level it off. Cream the butter and sugars for at least 3-5 minutes. You want the pale yellow mass to be creamy and fluffy. Slowly add the dry mixture bowl in about thirds. It’s important to *not over mix.* This is probably the most important thing of all. You want the finished product to resemble the cookie dough we all know and love but it’s extremely important to mix *just to combine.* It also helps for everything to be at room temperature. This way, everything mixes well and cooks at about the same temperature in the oven and doesn’t seize up.
Thanks for getting back to me so quickly. I definitely packed the brown sugar :-(. That had to be it. What I did wind up doing was adding just a little more browned butter and the dough did start to stick together. Hopefully I didn’t overwork it though. Fingers crossed!
Hello! Can the cookie dough place in the fridge for 2 days instead of 3?
Great question! Yes but the longer it ages, the better. It’s like magic happens in there =)
For sure but the longer the better =)
one stick of butter you used is how many grams? I wanna try your recipe!!
You say that the brown sugar has a little bit of molasses, is that how you bought it or did you add a bit and if so how much did you add
Hi, Rose! All brown sugar is just granulated sugar + unsulphured molasses. I literally just eyeball it and combine with a fork/food processor/hands. If you want dark brown sugar, add more and light brown sugar gets less. Start with just a tablespoon or so and work your way up =)
First time making cookies. Maybe it’s assumed but at some point you add the dry to the wet. Just didn’t mention it in the recipe.
Hi, Ken! Lol, thanks for letting me know. It does mention this in my video but I forgot to transcribe it to my recipe =)
Just a few questions:
What size cookie scoop is used for the salted caramel squishy cookie? What is the final size after putting the two sides together with a Rolo inside?
Room between cookie scoops on cookie sheet?
Thank you very much.
Just a few questions:
What size cookie scoop is used for the salted caramel squishy cookie? What is the final size after putting the two sides together with a Rolo inside?
Room between cookie scoops on cookie sheet?
Thank you very much.