A few years ago, I found a recipe for chewy peanut butter cookies stuffed with Milk Duds… They were in one of those Christmas cookie magazines at the grocery store checkout line. I made them right away, and they quickly became one of my favorites.
Since then, I’ve been making lots of different Milk Dud stuffed cookie varieties (including these Caramel Nutella Crisps!). Most recently, I decided to try making some caramel stuffed sugar cookies with my Milk Dud formula, and they turned out perfectly. In fact, as much as I love my peanut butter and Nutella, I think they may be my favorite version of the cookie so far!
For the sugar cookies, I decided to make the chewy sugar cookies from the King Arthur Flour Cookie Companion (which happens to be one of my favorite cookbooks). They are just the right combination of soft and chewy with great flavor! I followed the recipe pretty closely, but I did use dark brown sugar in the cookie dough and rolled the cookies in raw sugar to compliment the caramel in the cookies.
If you’re a fan of chewy cookies and caramel, you must give these cookies a try. They are quickly climbing to the top of my favorite cookies list. I will surely be making them again soon!
Chewy Caramel Stuffed Sugar Cookies
(Makes 3 dozen, adapted from the King Arthur Flour Cookie Companion)
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1/4 cup light corn syrup
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 1/2 cups all purpose flour
- 1 box Milk Duds
- 1/2 cup coarse raw sugar
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicon liner.
Combine the butter, granulated sugar, brown sugar, corn syrup, vanilla, baking powder, baking soda, and salt in a large mixing bowl. Beat on medium speed until all of the ingredients are evenly incorporated and the mixture is light and fluffy. Beat in the egg.
Gradually, add the flour to the creamed mixture, stirring just enough to incorporate the flour. Shape rounded tablespoons of dough into a ball, pressing a Milk Dud into the center of each ball. (Be sure to cover the Milk Dud completely with the sugar dough.)
Roll the ball in the raw sugar and place it on the prepared baking sheets. Be sure to space the cookies 2 – 3 inches apart.
Bake the cookies for 10 – 11 miutes, until they are just golden on top. Let the cookies cool on the baking sheet for 5 minutes before transfering to a wire rack to cool completely.
Please Note – The links to the King Arthur Flour Cookie Companion provided in this post are Amazon affiliate links.