15 Caramel‑Stuffed Christmas Cookie Recipes (Ooey‑Gooey Centers)

Classic Caramel Stuffed Chocolate Chip Cookies

Classic Caramel Stuffed Chocolate Chip Cookies are a delightful twist on the traditional chocolate chip cookie that everyone loves. These cookies are soft, chewy, and packed with gooey caramel in the center, making them a perfect indulgence for the holiday season or any time you crave a sweet treat. With a rich buttery flavor and melty chocolate chips, every bite is a delicious surprise!

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside as you continue to prepare the wet ingredients.
3. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Add Vanilla and Eggs: Beat in the vanilla extract and the eggs, one at a time, mixing well after each addition until fully incorporated. The mixture should be smooth.
5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; it’s okay if there are a few flour streaks still visible.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
7. Prepare Caramel Filling: While the dough is resting, cut each soft caramel candy into halves or thirds, depending on your preferred size of caramel filling.
8. Form the Cookies: Using a tablespoon or cookie scoop, take a ball of cookie dough and flatten it slightly in your palm. Place a piece of caramel in the center, then bring the dough edges up and around the caramel to fully enclose it, rolling it back into a ball.
9. Place on Baking Sheet: Arrange the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
10. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
11. Cool: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps the caramel settle inside the cookie.
12. Serve and Enjoy: Once fully cooled, enjoy your delicious Classic Caramel Stuffed Chocolate Chip Cookies with a glass of milk or your favorite holiday beverage!

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Peppermint Caramel Stuffed Sugar Cookies

Peppermint Caramel Stuffed Sugar Cookies are a festive and delightful holiday treat that combines the classic sweetness of sugar cookies with a rich caramel center and a revitalizing hint of peppermint. These cookies are soft, chewy, and topped with a sprinkle of crushed peppermint candy, making them a perfect addition to any holiday dessert table or cookie exchange.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to help prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside for later.
3. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which typically takes about 2-3 minutes.
4. Add Eggs and Extracts: Beat in the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and peppermint extract, blending until fully incorporated.
5. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; it’s okay if the dough looks a bit crumbly.
6. Prepare Caramel Filling: While the dough rests, cut each soft caramel candy into halves or thirds, depending on your preference for the filling size.
7. Form the Cookies: Using a tablespoon or cookie scoop, take a ball of cookie dough and flatten it slightly in your palm. Place a piece of caramel in the center, then wrap the dough around the caramel to form a ball, ensuring the caramel is completely enclosed.
8. Place on Baking Sheet: Arrange the cookie balls on the prepared baking sheets, leaving space between each cookie to allow for spreading.
9. Add Peppermint Crunch: Once all the cookie balls are on the baking sheets, gently press the tops down slightly and sprinkle the crushed peppermint candies on top.
10. Bake: Place the baking sheets in the preheated oven and bake for about 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked – this is okay as they will firm up as they cool.
11. Cool and Serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Peppermint Caramel Stuffed Sugar Cookies!

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Snickerdoodle Cookies With Caramel Centers

Snickerdoodle Cookies with Caramel Centers are a warm and comforting holiday treat that brings together the classic cinnamon-sugar flavor of snickerdoodles with a surprise caramel filling. These soft, chewy cookies are coated in cinnamon sugar, making them an irresistible choice that is perfect for holiday gatherings or cozy nights at home.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set this mixture aside.
3. Cream the Butter and Sugars: In a large mixing bowl, using an electric mixer, cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy—this should take about 2-3 minutes.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully combined.
5. Combine the Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
6. Prepare Caramel Filling: While the dough rests, cut each soft caramel candy into halves or thirds, based on your preference for the filling size.
7. Form the Cookie Dough: Using a tablespoon or cookie scoop, take a ball of cookie dough and flatten it slightly in your palm. Place a piece of caramel in the center, then wrap the dough around the caramel to form a ball, completely enclosing the caramel.
8. Roll in Cinnamon Sugar: In a separate small bowl, mix together the extra sugar and cinnamon. Roll each cookie ball in this mixture to coat them thoroughly.
9. Place on Baking Sheet: Arrange the cookie balls on the prepared baking sheets, leaving adequate space between each cookie to allow for spreading during baking.
10. Bake: Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are light golden brown. The centers may look slightly underbaked, which is ideal for a chewy texture.
11. Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Snickerdoodle Cookies with Caramel Centers!

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Gingerbread Cookies Filled With Warm Caramel

Gingerbread Cookies Filled with Warm Caramel are a delightful twist on the traditional holiday treat. These soft and spiced gingerbread cookies hide a luscious caramel center that melts in your mouth, making them a festive and comforting dessert perfect for Christmas parties or cozy family gatherings. The combination of warm spices and rich caramel brings a comforting warmth that is sure to spread holiday cheer.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter, packed brown sugar, and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
4. Incorporate Egg and Molasses: Beat in the egg and then add the molasses, mixing thoroughly until the mixture is well combined.
5. Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until everything is combined. Be careful not to overmix; the dough should be soft but not sticky. If it feels too sticky, you can add a little more flour.
6. Prepare Caramel Filling: While the dough rests, cut each soft caramel candy into halves or thirds, depending on your preferred filling size.
7. Form the Dough: Take a tablespoon or small scoop of cookie dough and flatten it slightly in the palm of your hand. Place a piece of caramel in the center and then wrap the dough around the caramel, pinching it to seal and form a ball.
8. Place on Baking Sheet: Arrange the caramel-filled dough balls on the prepared baking sheets, leaving enough space between each cookie for spreading.
9. Bake: Bake the cookies in the preheated oven for about 8-10 minutes, or until the cookies are set and slightly cracked on the top but still chewy.
10. Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious gingerbread cookies filled with warm caramel either slightly warm or at room temperature.

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Nutella Caramel-Stuffed Brownie Cookies

Nutella Caramel-Stuffed Brownie Cookies are the ultimate indulgence for chocolate lovers! These rich, fudgy cookies are filled with a gooey center of Nutella and soft caramel, creating a delightful contrast in textures and flavors. Perfect for holiday gatherings or as a special treat, these cookies offer an irresistible combination of sweetness and decadence that will leave everyone asking for seconds.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Melt Butter: In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
3. Mix Sugars and Eggs: In a large mixing bowl, combine the melted butter, granulated sugar, and packed brown sugar. Mix well until the sugars are combined and the mixture is smooth. Then, add the eggs one at a time, whisking after each addition until fully incorporated. Stir in the vanilla extract.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
5. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix; the batter should be thick and fudgy.
6. Prepare Caramel Filling: While the batter rests, cut each soft caramel candy into halves.
7. Form the Cookies: Scoop about a tablespoon of brownie batter and flatten it slightly in the palm of your hand. Place a piece of cut caramel in the center, and then take an additional tablespoon of batter to cover the caramel. Gently shape the dough into a ball, ensuring the caramel is fully enclosed.
8. Bake the Cookies: Place the formed cookies on the prepared baking sheets, about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges appear set but the centers are still slightly soft.
9. Cool and Sprinkle: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. If desired, sprinkle a small pinch of sea salt on top while they are still warm.
10. Serve: Transfer the cookies to a wire rack to cool completely. Serve warm or at room temperature, enjoying the melty caramel and Nutella center with each bite!

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Salted Caramel Stuffed Oatmeal Cookies

Salted Caramel Stuffed Oatmeal Cookies are a delightful twist on a classic favorite. These cookies are soft and chewy, packed with hearty oats, and feature a gooey salted caramel center that adds a luxurious touch. Perfect for holiday gatherings or simply to treat yourself, these cookies will surely become a cherished recipe during the festive season.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar together until the mixture is creamy and well combined.
3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter mixture. Mix until fully combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, ground cinnamon, and salt until there are no lumps.
5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; the dough should be thick and cohesive.
6. Prepare Caramel Filling: While the dough rests, cut each soft caramel candy in half to create a small disk.
7. Form the Cookies: Scoop about 1 tablespoon of oatmeal cookie dough and flatten it slightly in your palm. Place a piece of cut caramel in the center, then take an additional tablespoon of dough to cover the caramel. Shape the dough into a ball, ensuring that the caramel is completely enclosed.
8. Place on Baking Sheets: Arrange the formed cookies on the prepared baking sheets. Leave some space between each cookie as they will spread while baking.
9. Bake: Bake the cookies in the preheated oven for about 10-12 minutes, or until they are lightly golden around the edges and still soft in the center.
10. Sprinkle Sea Salt: Remove the cookies from the oven and immediately sprinkle a small pinch of sea salt on top of each cookie for that perfect sweet and salty finish.
11. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Salted Caramel Stuffed Oatmeal Cookies!

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White Chocolate Macadamia Caramel Cookies

White Chocolate Macadamia Caramel Cookies are a deliciously indulgent treat that combine the rich flavors of white chocolate and roasted macadamia nuts with a gooey caramel center. These cookies provide a delightful crunch and sweetness, making them a perfect holiday dessert or a special snack to enjoy throughout the season.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use a handheld mixer or stand mixer to beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
3. Add Egg and Vanilla: Crack in the large egg and pour in the vanilla extract. Mix until everything is completely blended and smooth.
4. Add Dry Ingredients: In another bowl, combine the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients. Mix until just combined, being careful not to overmix.
5. Incorporate Chocolate and Nuts: Gently fold in the white chocolate chips and chopped macadamia nuts until they are evenly distributed throughout the dough.
6. Prepare Caramel Filling: While prepping the cookies, cut each soft caramel candy into halves.
7. Form the Cookies: Take about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place a piece of cut caramel in the center, then take another tablespoon of dough and cover the caramel. Shape the dough into a round ball, ensuring that the caramel is completely wrapped inside.
8. Place on Baking Sheets: Arrange the cookie balls on the prepared baking sheets, leaving enough space between each one for spreading during baking.
9. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
10. Add Sea Salt and Cool: If desired, sprinkle a pinch of sea salt on top of each cookie right after they come out of the oven. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious White Chocolate Macadamia Caramel Cookies!

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S’mores Caramel Stuffed Cookies

S’mores Caramel Stuffed Cookies are a delightful twist on the classic campfire treat. These cookies combine the rich flavors of chocolate, graham crackers, and marshmallows, all with a gooey caramel center for an indulgent experience. Perfect for enjoying during the holiday season or any time you crave a sweet, nostalgic dessert, these cookies are sure to be a hit with friends and family.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use a handheld mixer or stand mixer to beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
3. Add Egg and Vanilla: Add the large egg and vanilla extract to the butter and sugar mixture, mixing until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking soda, salt, and graham cracker crumbs together. Gradually add this dry mixture to the wet ingredients and mix until just combined.
5. Fold in Chocolate and Marshmallows: Gently fold in the semi-sweet chocolate chips and mini marshmallows until they are evenly distributed throughout the dough.
6. Prepare Caramel Filling: Cut each soft caramel candy into halves for easy filling.
7. Form the Cookies: Take about 1 tablespoon of cookie dough and flatten it in your palm. Place a piece of caramel in the center, then take another tablespoon of dough and cover the caramel. Shape the dough into a round ball ensuring the caramel is completely encased.
8. Arrange on Baking Sheets: Place the cookie balls on the prepared baking sheets, leaving enough space between each dough ball for spreading during baking.
9. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.
10. Cool and Sprinkle: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack. If desired, sprinkle lightly with sea salt while they’re still warm.
11. Enjoy: Once fully cooled, enjoy your delicious S’mores Caramel Stuffed Cookies, either alone or with a glass of milk!

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Pumpkin Spice Caramel Cookies

Pumpkin Spice Caramel Cookies are the perfect treat to bring the warm, cozy flavors of fall into your holiday baking. These soft, chewy cookies are infused with aromatic pumpkin spice and have a delightful caramel center that adds a rich sweetness. They are ideal for enjoying with a warm cup of cider or sharing with friends and family during festive gatherings.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use a handheld mixer or stand mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Add Pumpkin and Egg: Mix in the pumpkin puree, large egg, and vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Fold in Nuts: If using, gently fold in the chopped nuts to the dough until evenly distributed.
6. Prepare Caramel Filling: Cut each soft caramel candy into halves for easy filling.
7. Form the Cookies: Take about 1½ tablespoons of cookie dough and flatten it in your palm. Place a piece of caramel in the center, then take another tablespoon of dough and cover the caramel. Shape the dough into a round ball ensuring the caramel is completely encased.
8. Arrange on Baking Sheets: Place the cookie balls on the prepared baking sheets, leaving enough space between each dough ball to allow for spreading.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look a little soft but will firm up as they cool.
10. Cool and Sprinkle: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack. Optionally, sprinkle with sea salt while still warm for an extra flavor boost.

Enjoy these delicious Pumpkin Spice Caramel Cookies fresh out of the oven or store them in an airtight container for later snacking!

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Raspberry Caramel Filled Thumbprint Cookies

Raspberry Caramel Filled Thumbprint Cookies are a delightful twist on the classic thumbprint cookie, featuring a luscious raspberry jam center complemented by a surprise caramel filling. These cookies are not only beautiful with their vibrant red filling, but they also provide a perfect balance of sweet and tart flavors. Ideal for holiday cookie trays or giving as gifts, these cookies are sure to captivate friends and family alike.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a mixing bowl, use a handheld or stand mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Add Egg and Vanilla: Add the egg yolk and vanilla extract to the butter-sugar mixture, mixing until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Prepare Caramel Filling: Cut each soft caramel candy in half to create small pieces for filling.
6. Form the Cookies: Scoop about 1 tablespoon of dough and roll it into a ball. Place the cookie ball on the prepared baking sheet. Repeat with remaining dough, spacing the cookies about 2 inches apart.
7. Make Thumbprint Indentations: Using your thumb or the back of a spoon, gently press down in the center of each cookie ball to create a small indentation.
8. Fill with Raspberry Jam and Caramel: Spoon about ½ teaspoon of raspberry jam into each indentation. Then, place a half piece of caramel candy directly on top of the jam.
9. Sprinkle with Sea Salt: If desired, sprinkle a small pinch of sea salt over the caramel for added flavor.
10. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them to guarantee they don’t over-bake.
11. Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your Raspberry Caramel Filled Thumbprint Cookies, perfect for the holiday season or any festive gathering!

Dark Chocolate Caramel Lava Cookies

Dark Chocolate Caramel Lava Cookies are an indulgent treat that combines rich dark chocolate cookie dough with a gooey caramel center, resulting in a deliciously decadent dessert. Perfect for the chocolate lovers in your life, these cookies create a delightful surprise as you bite into them, releasing molten caramel that blends beautifully with the dark chocolate flavor.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Melt Chocolate and Butter: In a microwave-safe bowl, combine the dark chocolate chips and unsalted butter. Microwave in 30-second intervals, stirring after each session, until the mixture is completely melted and smooth.
3. Mix Sugars and Eggs: In a large mixing bowl, whisk together both the granulated sugar and brown sugar. Add the eggs and vanilla extract to the sugar mixture, and whisk until the mixture is smooth and creamy.
4. Combine Chocolate Mixture: Pour the melted chocolate and butter mixture into the egg-sugar mixture. Stir until thoroughly combined.
5. Blend Dry Ingredients: In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
6. Prepare Caramel Filling: Cut each soft caramel candy in half, creating small pieces to place inside the cookies.
7. Form the Cookies: Using a cookie scoop or tablespoon, scoop about 1 tablespoon of dough and roll it into a ball. Flatten the ball slightly in your palm, then place a half piece of caramel candy in the center. Enclose the caramel with the dough and roll it back into a ball.
8. Place on Baking Sheet: Arrange the cookie balls on the prepared baking sheets, leaving enough space (about 2 inches) between each cookie, as they will spread while baking.
9. Sprinkle with Sea Salt: If desired, sprinkle a small pinch of sea salt on top of each cookie dough ball before baking to enhance the flavor.
10. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes. The edges should be set, while the centers will still be soft.
11. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Serve warm, and enjoy the gooey caramel center!

Coconut Caramel Stuffed Cookie Bars

Coconut Caramel Stuffed Cookie Bars are a delightful dessert that combines the chewy texture of cookie bars with a rich, gooey caramel center and a hint of tropical coconut flavor. These deliciously sweet treats are perfect for holiday gatherings or as a special indulgence anytime. Each bite offers a satisfying blend of flavors and textures, making them a must-try for any dessert lover.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
2. Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
3. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and blend until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in Coconut: Gently fold the sweetened shredded coconut into the cookie dough until evenly distributed.
6. Prepare the Caramel Filling: Cut each soft caramel candy into quarters. Set aside.
7. Layer the Cookie Dough: Spread about two-thirds of the cookie dough into the prepared baking dish, pressing it down into an even layer. Make sure it reaches the edges of the dish.
8. Add Caramel: Evenly sprinkle the quartered caramel pieces over the cookie dough layer.
9. Top with Remaining Dough: Take the remaining cookie dough and flatten it into thin pieces or small balls, then place it over the caramel layer. It’s okay if some caramel is still visible.
10. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the edges are golden and the center is set.
11. Cool and Cut: Remove the dish from the oven and allow it to cool completely in the pan. Once cooled, cut the cookie bars into squares. If desired, sprinkle a little sea salt on top for added flavor.
12. Serve: Enjoy your Coconut Caramel Stuffed Cookie Bars as a delicious dessert or treat with family and friends!

Caramel-Stuffed Shortbread Cookies

Caramel-Stuffed Shortbread Cookies are a delightful treat that combines the buttery, crumbly texture of traditional shortbread with a luscious, sweet caramel center. These cookies are perfect for holiday gatherings or as a special gift for loved ones, and they offer a wonderful balance of flavors and textures in every bite.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat together the unsalted butter and powdered sugar until the mixture is light and fluffy, about 3-4 minutes.
3. Add Dry Ingredients: Gradually sift in the all-purpose flour, cornstarch, and salt. Mix on low speed until just combined. Do not overmix; the dough should be crumbly but hold together when pressed.
4. Incorporate Vanilla: Add the vanilla extract to the dough and mix until just incorporated.
5. Chill the Dough: Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for 30-60 minutes until firm.
6. Prepare the Caramel: While the dough chills, cut each soft caramel candy into quarters and set aside.
7. Form the Cookies: Once the dough is chilled, remove one disk from the refrigerator. Roll out the dough on a floured surface to about ¼ inch thick. Use a round cookie cutter to cut out circles.
8. Add Caramel Filling: Take half of the circles and place them on the prepared baking sheets. Place a piece of the quartered caramel in the center of each circle. Use a second circle of dough to top the caramel-filled circles, pressing the edges gently to seal.
9. Bake the Cookies: Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.
10. Finish with Sea Salt: Once the cookies have cooled, sprinkle with a touch of sea salt for an added touch of flavor if desired.

Enjoy your delicious Caramel-Stuffed Shortbread Cookies with a cup of tea or coffee, or share them with friends and family during the holiday season!

Bourbon Caramel Stuffed Pecan Cookies

Bourbon Caramel Stuffed Pecan Cookies are the perfect festive treat for the holiday season. These delicious cookies feature a crunchy pecan base, a hint of warm bourbon, and a wonderfully gooey caramel center, making them an irresistible indulgence. Perfect for cookie exchanges or simply to enjoy with a cup of coffee, these cookies are sure to impress!

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Wet Ingredients: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract, mixing until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined.
5. Fold in Pecans: Gently fold in the chopped pecans until evenly distributed throughout the dough.
6. Prepare Caramel Filling: While the dough is resting, cut each soft caramel candy into quarters.
7. Scoop the Dough: Using a tablespoon or cookie scoop, portion out dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Add Caramel: Press a piece of the quartered caramel into the center of each dough ball, then scoop an additional small amount of dough to cover the caramel completely. Roll the dough into a ball, ensuring the caramel is sealed inside.
9. Bake the Cookies: Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden brown. The centers may look slightly soft, but they will set as they cool.
10. Cool on Wire Rack: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Bourbon Caramel Stuffed Pecan Cookies!

Chocolate Mint Caramel Surprise Cookies

Chocolate Mint Caramel Surprise Cookies are a delightful holiday treat that combines the rich flavors of chocolate and mint with a gooey caramel center. The cookies are soft and chewy, delivering a wonderful surprise with each bite, making them a festive favorite for cookie platters and holiday gatherings.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
3. Add Egg and Flavorings: Beat in the egg, vanilla extract, and peppermint extract (if using), mixing until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
5. Fold in Mint Chocolate: Gently fold in the chopped mint chocolate candies until evenly distributed throughout the dough.
6. Prepare Caramel Filling: While the dough is resting, cut each soft caramel candy into quarters.
7. Scoop the Dough: Using a tablespoon or cookie scoop, portion out dough onto the prepared baking sheets, spacing the dough balls about 2 inches apart.
8. Add Caramel: Press a piece of quartered caramel into the center of each dough ball. Scoop out a small additional amount of dough to cover the caramel completely. Roll the dough back into a ball, ensuring that the caramel is well sealed inside.
9. Bake the Cookies: Bake in the preheated oven for about 10-12 minutes. The edges should be set and slightly crispy, while the centers may still look soft—don’t worry, they will firm up as they cool.
10. Cool and Enjoy: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious treats with a glass of milk or during the festive holiday season!