Love white chocolate? You are going to love these soft and chewy white chocolate chip cookies, with an ooey gooey caramel center! 

Raise your hands if you love cookies! I love a great chocolate chip cookie. The soft, chewy kind that melts in your mouth. And white chocolate? HELLO!

The only thing that can make it better? Taking your basic great recipe and making them into caramel stuffed cookies. 

These white chocolate chip cookies, stuffed with caramel are perfect for holidays, parties, and bake sales.

If you don’t want to share them, I won’t judge. They are great for hiding and munching on in the pantry closet. Just be careful not to spill the milk or coffee you are using to dunk them. That’s a giveaway you are eating cookies on the sly. The kids WILL find out…just saying.

Other Cookie Recipes To Try

Soft Chewy Sugar Cookies

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Pumpkin Butterscotch Cookies

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Chocolate Oatmeal No Bake Cookies

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Gluten Free Oatmeal Raisin Cookies

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So, how do you start these caramel stuffed cookies?

As with most cookie recipes, you will start with two mixing bowls. In one, you will mix the dry ingredients-add flour, baking soda, salt, etc. A separate bowl will hold the wet ingredients, such as the eggs and vanilla. 

Do I need to use parchment paper to bake these?

If you have a non stick baking sheet, you don’t have to line your baking sheet with parchment paper. However, it does help keep the cookies from sticking. I have also found better results in baking when using it. The cookies tend to not brown on the bottom as fast. 

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Can I freeze the dough and use it later?

Absolutely! You can make the dough, minus the caramel squares, and freeze it. Use 1.5 Tablespoons to make each cookie, then freeze in small balls, on a baking sheet, in a single layer. Store the frozen cookie balls in a ziplock bag for up to 3 months.

To bake your white chocolate chip cookies, thaw the dough on the counter for approximately 10-15 minutes. Once thawed, stuff your cookies with the caramel squares and proceed with baking. Be sure to cool at least 5 minutes on a cooling rack before eating. The caramel can be hot when straight out of the oven. 

Ingredients:

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

Instructions:

1. Place butter and sugars in a large mixing bowl.
2. Beat with an electric mixer for 2 minutes until light and fluffy.
3. Add vanilla extract and eggs, continue beating for another minute.
4. In a separate medium-sized bowl, combine the flour, baking soda and salt.
5. Add half of the flour mixture into the butter mixture. Incorporate fully, then add remaining half and beat until combined.
6. Incorporate the white chocolate chips and caramel bits, then place dough in the refrigerator for 1 hour.
7. Preheat oven to 375° F.
8. Use a cookie scoop to portion out dough, and wrap each dough ball around an unwrapped caramel square.
9. Bake for 8-12 minutes, until lightly golden.
10. Cool on wire rack for a minimum of 5 minutes before enjoying. The caramel can be hot!

What is your favorite cookie to make? Be sure to pin this, or print recipe for later!