Caramel Stuffed Brown Sugar Cookies are incredibly soft and chewy and infused with nutty brown butter and topped with sea salt!

Brown Sugar Cookies + Salted Caramel Cookies = Caramel Stuffed Brown Sugar Cookies AKA the BEST cookies ever with no chilling time required!

Caramel Stuffed Brown Sugar Cookies are incredibly soft and chewy and infused with brown butter! Best cookies EVER! and no chill time!

This past Christmas, I made chocolate cookies stuffed with caramel, sprinkled with sea salt and dusted with powdered sugar – oh. my. yum. I have been craving salted caramel cookies ever since. The only down side to these cookies was the dough had to chill for a few hours and when you have plates and plates of goodies to get out the door – or you just have a mad craving for salted caramel cookies – waiting three hours can be torturous.

So I decided to stuff my favorite ever (no chilling required) Brown Sugar Cookies with caramel and I think Kiwi’s response does my own elation justice: click HERE

These caramel oozing Brown Sugar Cookies rank right up there with my S’mores Cookies (aka Patrick’s favorite cookie) and my Nutella Cookies AKA my other favorite cookie. They are soft, chewy, sweet and salty and get even more ridiculously delicious with each bite of soft caramel.

How to Make Brown Sugar Cookies with Caramel

These insanely soft Brown Sugar Cookies stuffed with caramel start with nutty brown butter – you know, just to make them even more delicious and because melted butter = a chewier cookie…

You then proceed to whip up your cookie dough as usual, but the use of brown sugar adds an additional depth of chewiness, richness and oomph of brown sugar flavor – perfect for cocooning soft, melty caramel.

To make the caramel surprise inside, you simply sandwich a soft caramel in-between 2 tablespoons of cookie dough, pinching the edges and squeezing into a ball.

You then sprinkle the dough with sea salt and bake for approximately 12 minutes. The Brown Sugar cookies will seem soft but let them cool for 5 minutes on the baking sheet to slightly firm up and you will have the softest, chewiest cookies ever…

With brown butter, caramel and sea salt.

And you too will be pawing for the very last salted caramel cookie…

Caramel Stuffed Brown Butter Sugar Cookies with no chill time. Because when you get a craving for caramel stuffed cookies – you need them now.

Gimme.

WANT TO TRY THESE CARAMEL STUFFED BROWN SUGAR COOKIES?

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©Carlsbad Cravings by CarlsbadCravings.com

Total Time: 38

Prep Time: 25

Cook Time: 13

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Ingredients

14 tablespoons unsalted butter, divided
2 cups plus 2 tablespoons AP flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 3/4 cups packed brown sugar, medium or dark
1/2 teaspoon salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
20-24 soft caramel candies (I use Kraft)
sea salt

Instructions

Melt 10 tablespoons butter in a 10-inch skillet over medium-high heat. Continue to cook and stir constantly until butter is dark golden brown, 1 to 3 minutes. Transfer browned butter to a large heatproof bowl. Add remaining 4 tablespoons butter (chopped) and stir until completely melted; set aside to cool.
Meanwhile, preheat oven to 350 F degrees. Line 2 baking sheets with parchment paper or non-stick mats. Set aside.
Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
Add brown sugar and salt to bowl with cooled butter and whisk until combined. Add egg and yolk and vanilla and mix until combined. Add flour mixture and mix just until completely combined.
Scoop 1 tablespoon of cookie dough and place a caramel on top. Add another tablespoon of dough on top of caramel, pinch edges of dough around caramel and roll into a ball. Repeat until all remaining dough is gone.
Place cookies on prepared baking sheets 3 inches apart and sprinkle with sea salt. Bake at 350 degrees F 11-13 minutes until barely golden (they will seem underbaked). Let cool for 5 minutes before transferring to cooling rack.
Store leftovers in an airtight container for up to 7 days. I like to microwave cooled cookies for 10 seconds or so for softer caramel.

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Adapted from Cooks Illustrated Magazine: Best Desserts Ever, Brown Sugar Cookies, page 88

68 Comments

MEG says

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I’ve never commented on a recipe before, but these are AMAZING!
My husband loved them so much he took a bunch to share with his friends, who also loved them!
I think these are the best cookies I have ever made, and will absolutely be what I bring to any event I’m the future.

- Jen says
  
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  Thanks for taking the time to comment Meg, I’m thrilled these caramel stuffed cookies were such a hit and even the “best cookies” you’ve ever made – the ultimate compliment, thank you!
  
Nicole says

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Hello,

I would like to make these, but can you tell me what ap flour is?

Thanks.

- Jen says
  
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  It is regular all-purpose flour. Enjoy!
  
Miriam says

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Hi! 5th time I’ve made these and they seem to get more delicious each time. Anyways, I was wondering if I could store leftover dough in the refrigerator and bake the following day or two after ? Thank you!

- Jen says
  
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  I LOVE hearing you have made these caramel brown sugar cookies so many times, thanks Miriam! Yes, you can absolutely refrigerate leftover dough.
  
ALEXANDER EMERT says

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I made these for my school’s staff Christmas Cookie Contest. Won best overall cookie, and everyone were raving about them.

- Jen says
  
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  Yesssssss, that is awesome! Thanks for sharing Alexander! Congratulations!
  
Daniela says

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OMG!!! I’m a cookie monster, but I don’t like sugar cookies that much. Buuuut NO WAY… THEEESE are the best cookies I’ve ever tried in my life. I didn’t add the whole amount of sugar (1/4 cup less) cause I don’t like them so sweet. But they are perfect.

- Jen says
  
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  Thank you so much for your awesome comment Daniela, that is high praise coming from a cookie monster! I’m honored these were the best cookies you’ve ever tried!
  
  - Vidara says
    
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    Is it possible to use liquid salted caramel in place of the candies?
    
    - Jen says
      
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      Hi Vidara, unfortunately liquid caramel won’t work for this recipe.
      
Chameleon says

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Do the baked cookies freeze well?

- Jen says
  
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  Hi Chameleon, yes these cookies freeze well but I would use Werther’s brand soft caramels because they will stay softer. Enjoy!
  
Dani says

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Will they taste bad if I freeze the caramel stuffed doughballs overnight? I need to prep the dough a day before baking because of time constraints!

- Jen says
  
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  Nope, that will work great!
  
KELLY WRIGHT says

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Can I use Kraft Caramel Bits? If so, how many bits per cookie you think? They are little balls and are much smaller than a caramel.

- Jen says
  
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  Hi Kelly, I haven’t personally used them so I found a review that said they didn’t work well in cookie bars, so I would experiment at your own risk. Good luck!
  
nata says

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Could I add chocolate chips to the cookie batter along with the caramel?

- Jen says
  
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  Yes!
  
Sarah says

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Hi there,

Since there’s no chilling, do these cookies expand a lot? Are they pretty flat? They sound delicious: I can’t wait to make them with some homemade caramels I made recently. Thanks for the idea!

- Jen says
  
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  Hi Sarah, if your butter is room temperature, they shouldn’t expand a lot. Enjoy!
  
McLeod says

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I made these cookies tonight using dark brown sugar. I have been baking since I was 11 or 12 and these are quite possibly the best cookies I have ever baked, period. Everyone needs these cookies in their lives. Thank you so much for this recipe.

- Jen says
  
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  Wow, that is the ultimate compliment, thank you so much!!! Can I ask which caramels you used?
  
Lisa Careau says

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I used Goetze’s caramel creams, which I froze before adding to the dough. The candy retains its shape and soft white center after the baking. Just before serving, I put them in the microwave for 12 seconds, making them perfectly gooey.

- Jen says
  
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  Hi Lisa, thanks for the tips! I am so glad this recipe works for you!

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Caramel Stuffed Brown Sugar Cookies