Salted Caramel Stuffed Cookie
Caramel inside, flaky salt on top.
The ¼ tsp fine salt stays in the dough to season it — no coarse salt inside. Add the flaky sea salt (about ⅛ tsp or less per cookie) straight after baking. The ½ to ¾ cup caramel is for a batch of 10 to 12 large cookies. Bobbie has confirmed the ingredient amounts, the yield (10 to 12 large bakery-style cookies), a conventional oven at 180°C (350°F), an ice-cream-scoop dough ball with about a teaspoon of filling sealed inside, parchment paper on the tray (or a light spray), a visual check on the tops, and cooling on a rack on the counter for 20 to 30 minutes. Storage: airtight container at room temperature, good for about a week. Freezing: freeze in an airtight container, thaw to room temperature, then warm in the oven at 300°F for 5 to 10 minutes. Substitution: a gluten-free 1:1 flour blend works in place of the regular flour. Allergens: depending on the filling these can contain nuts and dairy — please check the ingredients if you are cooking for someone with an allergy. The photo is taken from Bobbie's original stuffed-cookie recipe sheet.
Ingredients
- ½ cup butter
- ½ cup brown sugar
- ¼ cup sugar
- 1 egg
- 1¼ cups flour
- ¼ tsp fine salt (in the dough, if using unsalted butter)
- ½ to ¾ cup thick caramel sauce, or 1 to 2 soft caramel candies per cookie
- Flaky sea salt, a small pinch per cookie for the top
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Method
- 1
Line the baking tray with parchment paper. If you don't have parchment paper, lightly spray the pan instead.
- 2
Mix the butter and sugars.
- 3
Add the egg and flour.
- 4
Use a thick caramel sauce or soft caramel candies — not a thin ice-cream syrup. For a gooey middle, spoon 1 tablespoon portions of thick caramel onto parchment paper and freeze them for 45 to 60 minutes, or use 1 to 2 soft caramels per large cookie. Scoop the dough with an ice-cream scoop, flatten it, put the caramel in the centre and seal it in very well.
- 5
Sprinkle salt on top.
- 6
Bake at 180°C (350°F) for 10 to 12 minutes.
- 7
Go by eye as well as the timer — they are ready when the tops look cooked.
- 8
Move them to a cooling rack on the kitchen counter and leave them 20 to 30 minutes.
- 9
Once cool, keep them in an airtight container at room temperature — they are good for about a week, though they never last that long.
- 10
To freeze, place cooled cookies in an airtight container and freeze. To serve, remove from the freezer and let them come to room temperature, then warm them in the oven at 300°F for 5 to 10 minutes.
Get this in a pack
Salted Caramel Stuffed Cookie is printed in The Family Baking Pack
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$12
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From Bobbie's “Bobbie's Cookie Recipes”. Written up by Bobbie's Kitchen · Updated 26 October 2026