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Caramel Stuffed Chocolate Chip Cookies

Caramel Stuffed Chocolate Chip Cookies | BourbonAndHoney.com
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So over the top and indulgent, this recipe for Caramel Stuffed Chocolate Chip Salted Cookies is delicious and perfect for sharing!

Ingredients

Scale
  • 2 cups cake flour
  • 1 1/2 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse Kosher salt
  • 1 1/4 cups butter, softened
  • 1 1/4 cups brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 pounds bittersweet chocolate disks (at least 60%)
  • 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
  • Coarse Kosher salt

Instructions

  1. In a medium bowl, stir together, cake flour and bread flour, baking soda, baking powder and salt into a bowl. Set aside.
  2. In another bowl, cream butter and sugars together with electric hand mixer on medium speed, until very light, about 2 minutes. Add eggs, one at a time, mixing well after each addition.
  3. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Gently stir in chocolate disks. Press plastic wrap against dough and refrigerate for at least 24 and up to 48 hours.
  4. Meanwhile, line a baking sheet with waxed paper or parchment paper. Use a 1/2 teaspoon measuring spoon to scoop dulce de leche into 90 mounds on lined baking sheet. Freeze 1 hour or until slightly firm (it will not freeze solid). While baking cookies, keep the dulce de leche cold by popping it back in the freezer between cookie batches.
  5. When ready to bake the cookies, heat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
  6. Scoop cookie dough by the level measuring tablespoonful onto baking sheet about 2-inches apart onto prepared cookie sheets. Press your thumb into center of each cookie to make deep indentation, but do not press all the way to cookie sheet. Place 1 frozen mound of the dulce de leche into center of each cookie; form dough around dulce de leche to enclose. Sprinkle lightly with coarse salt. Bake 9 to 12 minutes or until light brown (centers will be soft).
  7. Cool 1 to 2 minutes on cookie sheets. Remove from cookie sheets to cooling racks; cool completely. Repeat with remaining dough.

Nutrition

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