Caramel stuffed sugar cookies

5 from 9 votes

Caramel stuffed sugar cookies

Thick, buttery cookies stuffed with ooey, gooey caramel makes these cookies a delicious snack! These make a sturdy cookie that's perfect for cookie swap parties and homemade gifts.

Please read my tips for these cookies in the post.

Course Dessert

Cuisine American/Southern

Keyword cookies, dessert

Prep Time 15

Cook Time 15

refrigerate 30

Total Time 30

Servings cookies

Calories 442kcal

Author Paula

Equipment

silicone mat

Ingredients

1 and ¼ cup brown sugar packed
1 cup powdered sugar (aka confectioners)
1 cup salted butter at room temperature
¾ cup vegetable oil
2 teaspoons pure vanilla extract
2 tablespoons water
2 large eggs at room temperature
6 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon cream of tartar
36 Kraft caramels

Instructions

Combine sugars, butter, oil, vanilla, and water in a mixer. Mix until smooth.
Add eggs and mix until just combined.
In a separate bowl, combine flour, salt, baking soda, and cream of tartar.
Gradually blend dry ingredients into wet ingredients.
Refrigerate the dough at least 30 minutes
Preheat oven to 350 degrees F.
On a parchment or silicone lined cookie sheet, drop golf ball size balls of dough. Press to 1/8 inch with a flat-bottom glass.
Unwrap caramels and microwave 15 to 20 seconds to soften.
Flatten caramels slightly and place on top of half of the cookies.
Top the caramels with the other half of the cookies you have pressed flat.
Slightly press edges to seal.
Bake at 350 degrees F 15 to 16 minutes or until edges are lightly browned and cookies are set.
Allow cookies to cool on the cookie sheet for 2 minutes before moving to a wire rack to cool completely. **Note - caramel center gets extremely hot and stays hot longer than the actual cookie. Be careful feeding warm cookies to kids

Video

Nutrition