Caramel Stuffed Cookies Recipe

Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Set aside.

Cream

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.

Mix

Add in the eggs, egg yolks, and vanilla extract and mix until incorporated.

Whisk

In a separate bowl, whisk the flour, cake flour, cornstarch, baking powder, baking soda, and salt together. Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition.

Add the chocolate chips and mix until just combined.

Scoop

Use a cookie scoop to gather a portion of the dough in your hand. You should have enough dough for 18 large cookies.

Roll

Make an indentation in the ball of dough. Take a caramel and place it in the well of the cookie dough. Pinch the dough to cover the caramel. Gently roll the dough between your hands to form a ball that completely covers the caramel. Place back on the baking sheet, leaving at least 2 inches between the cookies. Repeat until the cookie dough is gone.

Chill

Place the cookie dough balls in the refrigerator to chill for 10 minutes.

Bake for 10-12 minutes, or until the edges are set and the middles are still soft. Remove them from the oven and press a few more chocolate chips onto the top of each cookie. Cool on a wire rack for 5-10 minutes and enjoy!