Caramel Filled Brown Sugar Cookies
Cookies! With a little surprise in the center! How fun, right?
We are a cookie family. Something that can easily grabbed and inhaled. It's better this way. I like less dirty dishes. It's so funny. Our son, who just turned 3, gets a craving for a cookie and he's instantly the cookie monster. He will go to the nearest parent demanding cookies in the cutest cookie monster voice. I believe his exact words are, "me want cookies!" It gives me a good giggle every time.
I'm still waiting for the day that the husband gives it a try. Though, I'm sure he knows by now that demanding anything from me and actually getting it would be highly unlikely.
FREE EMAIL BONUS: Treat yourself with these delicious recipes
Inside these beautiful cookies is stuffed one of those vanilla caramel chews. They're incredibly soft and gives a wonderful chewy, gooey texture to the center of the cookie. I can picture myself eating these cookies with a nice big cup of hot cocoa this winter. The cookies don't need dipped, they're so tender already.
Ahhh. I wish I had more of these. No, no I don't. I can't control myself. They were quickly packed up and taken to work with Wesley, but not before I taste tested half a dozen. When he came home for the day, he told me those cookies were sooo good. I love hearing that or any compliment with my baking. It makes my heart grow three sizes.
Let's get started on the recipe for these caramel filled brown sugar cookies.
Caramel Filled Brown Sugar Cookies
Ingredients
- ½ cup dark brown sugar
- ½ cup light brown sugar
- 1 tsp. corn starch
- 1 cup salted butter room temperature
- 1 large egg
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 2 cup all-purpose flour
- 17-20 soft caramels (I used Lancaster brand)
Instructions
- In a large mixing bowl, add in both brown sugars. If needed, you can use all light or all dark brown sugar. Add in the corn starch and stir with spatula. Make sure the corn starch is thoroughly mixed into the brown sugar and there are no lumps.
- Add in the butter and mix on medium until light and fluffy. Scrape the sides.
- Add in the egg and vanilla and continue mixing until incorporated.
- Add in the flour and baking soda and mix on low. Be sure to stop the mixer and scrape down the sides. Once the flour is almost completely mixed in, turn the mixer on medium and let it mix for an additional minute.
- Cover the bowl with plastic wrap and place in the fridge for about an hour until the dough is stiff.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Using a large cookie scoop, get a leveled scoop of dough. Place your finger in the center of the dough to make room for the caramel. Place the caramel in the dough and cover it up completely.
- Place six large scoops of dough on the cookie sheet. Bake for 12 minutes. Let the cookies cool on the baking sheet 5-10 minutes.
- Place on the cooling rack to finish cooling. If you didn't completely cover your caramels with cookie dough, they could seep out between the holes in the cooling rack. So, make sure you pack the cookie dough in the hole where the caramel is.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
