Chocolate Chip Cookies (with or without Caramel in the middle)

Chocolate Chip CookiesSo I got into my head re: chocolate chip cookies with caramel in them and this is what happened.

I made the cookies using shortening and margarine and butter.  Because I was filling the cookies with caramel, I used shortening as it has a higher melting point so I thought it would hold the caramel better.  Cookies were good, however…. RE-made with butter and they are much better (because I love butter.)  Use whichever suits you!  I’ve tweaked the recipe… this is the best version yet.

Preheat oven to 350°F.


  • 3 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup brown sugar
  • 1 cup white sugar (or use 2 cups of the same – I like 2 cups brown sugar.. but that’s me…)
  • 1 cup butter
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cup chocolate chips (I used dark chocolate with the caramel – semi sweet was also good – do to your taste! )
  • 24 caramels (homemade is best or you can use store bought – I make the recipe for caramel, roll into about 72 pieces and freeze them until hard if I want to stuff the cookies with them – gives the cookie time to cook while the caramel melts )Caramel stuffed Chocolate chip cookies

Cream butter and sugar in a bowl.  Add eggs and vanilla.  Add flour, salt, baking soda and mix well.  Add the chocolate chips and mix well.

Scoop cookie dough into golf ball sized balls.  Add piece of caramel to each and roll into ball shape and place on greased cookie sheet (about 12 per pan) – do not flatten!

Also, if you don’t want to add the caramel, just drop by teaspoon onto cookie sheet and bake (about 10 minutes for unfilled).  I personally like to roll into balls and then flatten slightly… nice round cookies.  Yes, I have issues…..

Bake for about 15 minutes or until cookies are golden brown and crisp on the edges.

Be prepared to make more.  Just sayin’.

p.s. I sprinkled sea salt on the first batch of cookies going for a chocolate sea salt and caramel thing.  A little too salty.  There’s salt on the caramel so all good.. but do to your taste!

CARAMEL TRICK – the first time I put the homemade caramel in the cookie, some caramel melted out.  Still good, however, the next time I made them, I rolled the caramel into little balls and froze them first.  THEN when I put them into the cookie dough and baked them, the cookie had a chance to cook before the caramel got melty.  If you’re using store bought caramels, don’t bother with the freezing as they are already pretty hard.


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