Salted Caramel-Stuffed White Chocolate Chip Cookies Recipe
Prep Time:
2 hours, 30 minutes
Cook Time:
22 minutes
Servings:
14 cookies
Ingredients
  • ½ cup heavy cream
  • 2 tablespoons butter
  • ¾ cup granulated sugar
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup butter, softened
  • ½ cup granulated sugar
  • ¼ cup honey
  • 1 egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup chopped white chocolate, plus more for garnish
Directions
  1. To make the caramel, in a saucepan, combine heavy cream and butter. Cook until the butter is melted, about a minute.
  2. Add sugar and honey. Stir often and cook until the mixture reaches 245 F, which should take 10 to 15 minutes.
  3. Remove from the heat. While stirring, add vanilla and salt.
  4. Transfer to a 12x8 inch (or 8x8-inch works too) parchment paper-lined dish. Set aside to cool. (The caramel will set as it cools, which can take up to 2 hours. After 30 to 60 minutes of cooling at room temperature, you can transfer the caramel to the fridge to set faster if desired.)
  5. To make the cookie dough, in a bowl, combine the flour, salt, baking soda, and baking powder.
  6. In the bowl of a stand mixer, add the softened butter and ½ cup sugar.
  7. Using the paddle attachment, beat the butter and sugar on medium to high speed, until fluffy, about 2 minutes. Stop and scrape the sides of the bowl halfway through mixing.
  8. Add ¼ cup honey. Beat for 30 more seconds.
  9. Add the egg and vanilla extract. Beat for 30 seconds.
  10. Add the flour mixture and mix until unincorporated, while stopping and scraping the sides and bottom of the bowl as needed.
  11. Mix the chopped white chocolate into the cookie dough.
  12. Line a baking tray with parchment paper.
  13. Roll out golf ball-sized cookie dough balls and place them on the baking tray. Keep the cookie dough in the fridge if the caramel hasn't set yet.
  14. Preheat the oven to 350 F.
  15. Once the caramel has firmed up, take it out of the tray. Using a sharp knife, cut it into about ¾-inch-sized squares.
  16. Press a caramel square into each cookie dough ball.
  17. Roll the cookie dough, making sure the caramel is in the center of the dough.
  18. Making sure each cookie is 2 to 3 inches apart on the baking sheet, bake on the middle rack for 12 to 15 minutes, or until golden brown on top.
  19. Optionally garnish the hot cookies with extra chopped white chocolate, then cool and serve.