Chocolate Caramel Stuffed Sugar Cookies

The Floured Countertop
by The Floured Countertop
18 Servings
30 min

Are you ready to upgrade your sugar cookie? These cookies are soft and then have a creamy dulce de leche center, drizzled with chocolate and then sea salt. The combination is heavenly- it doesn't get much better! If you've never heard of dulce de leche, you can find it in a can at most grocery stores in the baking aisle. You’ll notice that these sugar cookies mostly call for brown sugar instead of the regular white sugar-I love the depth of flavor brown sugar brings. These are a showstopper at parties and will be gone in a flash. I hope you like these winning combination cookies as much as I do!

Sugar Cookies with a Caramel Center
Chocolate Caramel Stuffed Sugar Cookies
Recipe details
  • 18  Servings
  • Prep time: 20 Minutes Cook time: 10 Minutes Total time: 30 min
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  • 1 cup Brown Sugar
  • 1/4 cup Granulated White Sugar
  • 1 cup + 3 tbsp Softened Unsalted Butter
  • 1 Egg
  • 2 tsp Vanilla Extract
  • 2 1/3 cup All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Table Salt
  • 1/3 cup canned Dulce de Leche (can find in most grocery stores)
  • 1 cup Chocolate Chips (dark chocolate recommended)
  • 1/2 tsp Sea Salt (coarse)

Preheat the oven to 350 degrees. Add 1 cup of brown sugar, 1/4 cup granulated sugar, and the 1 cup + plus 3 tablespoons of the softened butter to a large bowl. Beat with an electric mixer until fluffy.
Add in 1 egg and 2 tsp vanilla and mix together. Then add the 2 1/3 cup of All-purpose flour, 1/2 tsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt. Beat until just combined.
Scoop each cookie into a ball, then gently flatten down with your thumb or a spoon to make a well in the center or it. Take a teaspoon of the dulce de leche and set in the middle of the well of each cookie.
Once you're done, grab about 1 tablespoon of the dough and flatten it out, then carefully press it on top of each cookie, sealing the bottom to the top. Gently press it down to evenly distribute the filling inside. Bake for 9-11 minutes.
When they're done baking, let them sit on a cookie sheet for about 10 minutes, then transfer to a cooling rack and let cool for at least 30 minutes.
When cooled, take the 1 cup of chocolate chips and melt them in the microwave- stirring every 20 seconds until melted. Put in a ziploc bag, cut a small piece of the corner off. Drizzle the chocolate on top, then sprinkle the sea salt. Makes about 18 cookies.
The Floured Countertop
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  • Cristina Garcia Cristina Garcia on Aug 04, 2020

    If you can't find the canned caramel, you can make your own. Pressure cook one can of condensed milk (unopened) in half the pot of water for about 15-20 minutes. Allow to cool before opening the can.

  • Mary Mary on Sep 18, 2020

    Shouldn’t the “homemade” caramel come from sweetened condensed milk and not evaporated milk?