These caramel-stuffed brown butter Snickers chocolate chip cookies are chewy, tender, and packed with salted caramel and chopped Snickers. A brown-butter chocolate chip cookie dough is studded with Snickers pieces and chocolate chips, then each cookie is filled with sticky caramel for a gooey center.
A base of browned butter, brown sugar and a touch of cream cheese gives these cookies extra chew and softness. I fold in semi-sweet and bittersweet chocolate chips along with chopped Snickers, then tuck caramel into the center of each dough ball so every bite delivers chocolate, nougat, peanuts and salted caramel.
You can use a homemade salted caramel sauce or simply press half a caramel candy into each cookie before sealing. Either approach works — the caramel melts during baking and spreads into the dough for pockets of gooey richness.
This recipe is a variation on a classic brown-butter cream cheese chocolate chip cookie. The combination of brown butter and cream cheese creates a deep, tender crumb that contrasts beautifully with the crunchy bits of Snickers and the molten caramel center.
These cookies may not be Instagram-perfect, but their flavor and texture are irresistible. The caramel oozes into the cookie while baking, giving you a little caramel, a little Snickers and a little chocolate in every bite. Expect messiness, gooey centers and lots of happy faces.
Caramel Stuffed Brown Butter Snickers Chocolate Chip Cookies
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Ingredients
- 3 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cornstarch
- ¾ teaspoon kosher salt
- 1 ¼ cups unsalted butter browned and cooled
- ¼ cup cream cheese not whipped
- 1 ½ cups brown sugar packed
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 cup semi-sweet chocolate chips
- ½ cup bittersweet chocolate chips (60%)
- ½ cup Snickers chopped
- 24 caramels cut in half (or use caramel sauce)
Instructions
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Brown the butter: Melt butter in a saucepan over medium heat. Continue cooking, swirling the pan, until the butter turns golden brown, small brown bits form on the bottom, and it smells nutty. Transfer to a bowl to cool, scraping in those browned bits.
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In a large bowl whisk together the all-purpose flour, cake flour, baking soda, baking powder, cornstarch, and salt. Set aside.
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In the bowl of a stand mixer or with a hand mixer, combine the cooled browned butter with the brown and granulated sugars. Beat until creamy and slightly lighter, about 3–4 minutes. Add the cream cheese and beat until incorporated.
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Add the eggs one at a time, beating after each addition. Add the vanilla with the second egg and scrape down the bowl as needed.
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Reduce mixer speed to low and add the flour mixture in 4–5 additions, mixing until mostly incorporated before adding more. Scrape the bowl as necessary.
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Fold in the chocolate chips and chopped Snickers by hand or with the mixer on low.
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Chill the dough overnight. Because the butter is melted, chilling helps the dough firm up and improves texture and spread.
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Preheat the oven to 350°F (175°C) and line baking sheets with parchment or a silicone mat.
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Portion dough into golf-ball-sized balls. Divide each ball in half, press a shallow well into one half and spoon in caramel sauce or press half a caramel candy into the center. Enclose with the second half of dough and gently roll to seal.
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Place cookies about 2 inches apart on the prepared sheets. Bake 10–12 minutes, until edges are set and lightly browned; centers will still appear slightly underbaked.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Be careful when tasting—the caramel can stay very hot inside.
Nutrition
