Caramel-Filled Sugar Cookies – Soft, Gooey, and Irresistible

There’s something incredibly comforting about a freshly baked sugar cookie — the buttery edges, the sweet vanilla aroma wafting through the kitchen, that first tender bite. But now imagine taking that classic comfort and tucking a soft, molten caramel surprise right inside. That’s what you get with these Caramel-Filled Sugar Cookies — a cookie that’s golden and chewy on the outside, but with a buttery, gooey heart of rich caramel at its core.

These cookies are perfect for when you want to bring a little magic to your cookie tray — something that looks simple but has a melt-in-your-mouth surprise. They’re the kind of cookie that vanishes from the plate at holiday gatherings, potlucks, or cozy nights in with a cup of hot cocoa.

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Ingredients:

• 2 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• 1 large egg
• 2 teaspoons vanilla extract
• 20 soft caramels (like Kraft or Werther’s), unwrapped
• 1 tablespoon heavy cream (optional, for caramel softening)
• Extra sugar for rolling

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Instructions:

1. Preheat and Prepare:
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
3. Cream Butter and Sugars:
   In a large mixing bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy — about 2–3 minutes.
4. Add Egg and Vanilla:
   Beat in the egg and vanilla extract until smooth and well combined.
5. Combine Wet and Dry Mixtures:
   Gradually add the flour mixture to the butter mixture, mixing just until a soft dough forms.
6. Prepare Caramel Centers:
   If your caramels are firm, place them in a microwave-safe bowl with 1 tablespoon of cream and warm in 5-second intervals until slightly softened but still hold shape.
7. Shape the Cookies:
   Scoop about 1½ tablespoons of dough and flatten slightly in your hand. Place one caramel in the center and wrap the dough around it completely, sealing edges so no caramel peeks out. Roll each ball lightly in granulated sugar.
8. Bake:
   Arrange on baking sheets about 2 inches apart. Bake for 9–11 minutes, until the edges are just turning golden but the centers still look soft.
9. Cool:
   Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack. (If you break one open while still warm, get ready for that glorious caramel pull!)

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Tips for Perfect Gooey Caramel Centers

• Seal the dough completely: Any cracks will let caramel leak during baking.
• Use soft, chewy caramels: Kraft, Werther’s soft, or homemade caramels all work beautifully.
• Don’t overbake: These cookies continue to set as they cool. Slightly underbaking ensures a tender, melt-in-your-mouth texture.
• Add a sprinkle of sea salt: For a salted caramel twist, add flaky salt to the tops before baking.

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Variations

• Chocolate Caramel Cookies: Mix ¼ cup cocoa powder into the dough for a chocolatey shell around that gooey caramel.
• Cinnamon Sugar Caramel Cookies: Roll the dough in cinnamon sugar for a snickerdoodle-style variation.
• Salted Caramel Pretzel: Press a tiny pretzel piece into each cookie before baking for a sweet-salty crunch.
• Caramel-Stuffed Sugar Cookie Bars: Press half the dough in a baking dish, spread a caramel layer, top with remaining dough, and bake as bars!

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Serving Suggestions

These cookies are divine on their own, but here are a few cozy pairing ideas:

• Serve warm with a drizzle of melted chocolate for an extra indulgent dessert.
• Pair with a latte, chai tea, or hot chocolate on a chilly evening.
• Stack a few in a clear cellophane bag with ribbon for a sweet homemade gift.

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Storage & Make-Ahead

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze unbaked, filled dough balls for up to 2 months; bake straight from frozen, adding 1–2 minutes to bake time.
• Reheat: Pop a cookie in the microwave for 8–10 seconds to make the caramel gooey again.

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Behind the Recipe

These caramel-filled sugar cookies are inspired by the cozy magic of caramel season — when kitchen counters are scattered with butter wrappers, and the smell of caramel fills the air. They take the simplicity of sugar cookies and add a buttery heart of gold — literally!

They’re especially loved during the holidays, when bakers look for that one “showstopper” cookie that brings both comfort and surprise. Watching someone break one open and see that golden caramel stretch is pure joy — and the taste? Pure heaven.