Caramel Stuffed Brown Butter Snickers Chocolate Chip Cookies

by Chef Lindsey

These caramel stuffed brown butter snickers chocolate chip cookies are chewy, soft and fully of salted caramel and snickers! A browned butter chocolate chip cookie is mixed with chopped snickers candies and then stuffed with caramel!

• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: Approximately 24 hours (including overnight chilling)
• Yields: 48 Cookies

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 (see instructions below)
• ¼ cup cream cheese, softened (not whipped, not light)
• 1 ½ cups packed brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup semi-sweet chocolate chips (Ghirardelli recommended)
• ½ cup bittersweet chocolate chips (60% cocoa, Ghirardelli recommended)
• ½ cup Snickers, chopped into small pieces
• 24 caramels, cut in half (or equivalent homemade salted caramel sauce)

Instructions

1. Brown Your Butter: In a light-colored saucepan, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter turns golden brown, small brown bits form at the bottom, and it emits a delightful nutty aroma. Immediately transfer the browned butter, including all the brown bits, to a heatproof bowl to cool completely. This step is crucial for the unique flavor.
2. In a large bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, cornstarch, and kosher salt. Set this dry mixture aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled brown butter, softened cream cheese, brown sugar, and granulated sugar. Beat on medium speed until the mixture is light and creamy, which typically takes about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition until fully incorporated. With the second egg, add the vanilla extract. Be sure to scrape down the sides and bottom of the bowl as needed to ensure everything is evenly mixed.
5. Reduce the mixer speed to low. Gradually add the dry flour mixture to the wet ingredients, in about 4-5 additions. Mix until just combined, scraping the bowl between additions, and stopping as soon as the last traces of flour disappear. Overmixing will result in tough cookies.
6. Gently fold in the semi-sweet chocolate chips, bittersweet chocolate chips, and chopped Snickers candies using either the mixer on low speed or a wooden spoon.
7. Refrigerate the Dough: This step is non-negotiable for the best results. Cover the dough tightly and refrigerate overnight (at least 8 hours). The chilling process allows the flavors to meld, prevents the cookies from spreading too much, and solidifies the butter for a chewier texture.
8. When ready to bake, preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper or silicone baking mats.
9. Scoop the chilled dough into balls, each approximately the size of a golf ball (about 2 tablespoons). Divide each ball in half. Using your thumb or finger, create a small indent in the center of one half. Place half of a caramel candy (or a small spoonful of caramel sauce) into this indent. Top with the other half of the cookie dough and gently press the edges together, reforming a smooth ball around the caramel.
10. Place the stuffed cookie dough balls on the prepared baking sheets, ensuring they are about 2 inches apart to allow for spreading.
11. Bake for 10-12 minutes, or until the edges are lightly golden brown and set, but the centers still look slightly soft and underdone. The residual heat from the baking sheet will continue to cook the cookies as they cool, leading to that perfect chewy texture.
12. Let the cookies cool on the baking sheet for at least 5 minutes before carefully transferring them to a wire rack to cool completely. This allows the caramel to set slightly and prevents the cookies from falling apart. Resist the urge to eat them too soon; the caramel will be incredibly hot and oozy!

Tips for Success

• Don’t Skip Chilling: Chilling the dough overnight is critical. It allows the flour to fully hydrate, concentrates the flavors, and prevents the cookies from spreading excessively in the oven, ensuring a thick, chewy result.
• Perfect Brown Butter: Use a light-colored pan to easily monitor the browning process. Keep a close eye on it, as butter can go from perfectly nutty to burnt in a matter of seconds.
• Caramel Choices: While homemade salted caramel is exquisite, soft caramel candies (like Kraft Caramels) cut in half are a convenient and delicious alternative. If using homemade sauce, make sure it’s thick enough not to entirely seep out during baking.
• Cream Cheese Quality: Use full-fat block cream cheese, not whipped or light varieties, as they have different compositions that can affect the cookie texture.
• Don’t Overbake: For the ultimate soft and chewy cookie, remove them from the oven when the edges are just set and golden, but the centers still look slightly doughy. They will continue to bake as they cool.

Variations to Try

• Different Candy Bars: Experiment with other caramel-containing candy bars like Milky Way or Caramello for unique flavor twists.
• Nutty Additions: Add chopped pecans or walnuts to the dough for extra crunch and a complementary flavor profile.
• Spiced Caramel: Infuse your homemade caramel with a pinch of sea salt, cinnamon, or even a hint of cayenne for a warming kick.
• Chocolate Variation: Swap out some of the chocolate chips for white chocolate chips or peanut butter chips to create new flavor combinations.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the baked cookies. Once cooled completely, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or gently warm in the microwave for a few seconds for that fresh-baked, gooey experience.

Nutrition

(Per serving, approximate)

• Calories: 189 kcal
• Carbohydrates: 27g
• Protein: 2g
• Fat: 8g
• Saturated Fat: 5g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 2g
• Trans Fat: 1g
• Cholesterol: 22mg
• Sodium: 96mg
• Potassium: 75mg
• Fiber: 1g
• Sugar: 17g
• Vitamin A: 180 IU
• Vitamin C: 1mg
• Calcium: 32mg
• Iron: 1mg