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Irresistible Brown Butter Salted Caramel Stuffed Chocolate Chip Cookies

brown butter salted caramel stuffed chocolate chip cookies - featured image
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These cookies combine the nutty flavor of brown butter with gooey salted caramel centers and melty chocolate chips, creating a chewy, soft-centered treat with crisp edges. Perfect for any occasion, they offer a comforting and indulgent baking experience.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • About 20 soft caramel candies (wrapped or unwrapped)
  • Flaky sea salt, for finishing

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a skillet over medium heat. Stir frequently until it foams, then browns and smells nutty, about 7 minutes. Remove from heat and cool for 10 minutes.
  2. Mix sugars and butter: In a large bowl, combine 3/4 cup light brown sugar and 1/4 cup granulated sugar. Add cooled brown butter and beat until smooth and creamy, about 5 minutes.
  3. Add eggs and vanilla: Crack in 2 large eggs one at a time, mixing thoroughly after each. Stir in 2 teaspoons vanilla extract, mixing for 3 minutes until velvety.
  4. Combine dry ingredients: In another bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Form cookie dough: Gradually add dry ingredients to wet mixture, folding gently to avoid overmixing. Fold in 1 1/2 cups semi-sweet chocolate chips carefully.
  6. Stuff cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 2 tablespoons dough, flatten slightly, place a caramel candy in center, cover with another 2 tablespoons dough, seal edges, shape into balls, and place on sheet 2 inches apart.
  7. Bake: Bake for 12-14 minutes until edges are golden but centers remain soft. Avoid overbaking to keep caramel gooey.
  8. Finish: Immediately sprinkle flaky sea salt on warm cookies. Cool on baking sheet for 10 minutes, then transfer to cooling rack.

Notes

Brown the butter carefully to avoid burning; use soft caramel candies for gooey centers; seal dough tightly around caramel to prevent leaking; sprinkle flaky sea salt immediately after baking; chilling dough before baking helps prevent spreading; can freeze dough balls for later baking.

Nutrition

Keywords: brown butter cookies, salted caramel cookies, chocolate chip cookies, stuffed cookies, easy cookie recipe, chewy cookies, homemade cookies

Find it online: https://tastytuck.com/irresistible-brown-butter-salted-caramel-stuffed-chocolate-chip-cookies-recipe-easy-and-perfect/