Double Caramel Stuffed White Chocolate Chip Cookies

These ooey-gooey double caramel stuffed white chocolate chip cookies taste as good as they sound! Make the cookie batter ahead and freeze. Then whenever a craving hits, you can pull out as many as you want and enjoy freshly baked cookies.

These double caramel stuffed cookies are decadent enough that they can easily be used for holiday baking or gift-giving. If you’re a fan of cookies that are nice and soft on the inside, you’re going to love these!

Double Caramel Stuffed White Chocolate Chip Cookies:

Ingredients:

• 1 cup butter, softened to room temperature
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 1 tsp. vanilla extract
• 2 eggs
• 2 cups PLUS 2 Tbsp. flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup white chocolate chips
• 1 cup caramel bits
• 30 caramel squares

Assembly Instructions:

1. Place butter and sugars into a large mixing bowl and beat with an electric mixer for 2 minutes until light and fluffy.
2. Add the vanilla extract and eggs and continue beating for another minute.
3. In a separate medium-sized bowl, combine the flour, baking soda, and salt.
4. Add half of the flour mixture into the butter mixture. Incorporate fully, then add the remaining half and beat until combined.
5. Stir in the white chocolate chips and caramel bits, then place dough in the refrigerator for 1 hour.
6. Use a 2 Tbsp. cookie scoop to portion out the dough and wrap each dough ball around an unwrapped caramel square.
7. Place the caramel stuffed dough balls on a cookie sheet and freeze.
8. Once frozen, transfer them to a large resealable bag or freezer-safe container. Seal and place back into the freezer.

Cooking instructions:

1. Preheat oven to 375°.
2. Take out as many dough balls as you would like and place them on a cookie sheet.
3. Bake for 10-15 minutes, until lightly golden.

Your caramel cravings will never have to go unrequited again!

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Double Caramel Stuffed White Chocolate Chip Cookies

Course: Dessert

Keyword: caramel stuffed cookies, cookies

Servings: 24 cookies

Calories: 354 kcal

Ingredients

• 1 cup butter softened to room temperature
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 1 tsp. vanilla extract
• 2 eggs
• 2 cups plus 2 Tbsp. flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup white chocolate chips
• 1 cup caramel bits
• 30 caramel squares

Instructions

Assembly Instructions:

1. Place butter and sugars into a large mixing bowl and beat with an electric mixer for 2 minutes until light and fluffy.

2. Add the vanilla extract and eggs and continue beating for another minute.

3. In a separate medium-sized bowl, combine the flour, baking soda, and salt.

4. Add half of the flour mixture into the butter mixture. Incorporate fully, then add the remaining half and beat until combined.

5. Stir in the white chocolate chips and caramel bits, then place dough in the refrigerator for 1 hour.

6. Use a 2 Tbsp. cookie scoop to portion out the dough and wrap each dough ball around an unwrapped caramel square.

7. Place the caramel stuffed dough balls on a cookie sheet and freeze.

8. Once frozen, transfer them to a large resealable bag or freezer-safe container. Seal and place back into the freezer.

Cooking instructions:

1. Preheat oven to 375°.

2. Take out as many dough balls as you would like and place them on a cookie sheet.

3. Bake for 10-15 minutes, until lightly golden.

You might also enjoy these make-ahead recipes:

Make-Ahead Pancake Mini Muffins

Make-Ahead Freezer Smoothie Bags