There’s something magical about biting into a cookie and discovering a hidden treasure inside. These Caramel Stuffed Ginger and White Chocolate Cookies are the perfect example of that delightful surprise! The combination of warming ginger spice, creamy white chocolate chunks, and gooey caramel centers creates an irresistible treat that will have everyone asking for your secret recipe.
Whether you’re baking for a special occasion or simply craving something indulgent, these cookies strike the perfect balance between sophisticated flavors and comforting sweetness. The contrast between the slightly crisp exterior and the soft, chewy interior with that molten caramel center makes these cookies truly unforgettable.
Why You’ll Love This
- Show-stopping dessert with minimal effort – the caramel center creates a “wow” factor without complicated techniques
- Perfect balance of flavors – the spicy ginger, sweet white chocolate, and buttery caramel complement each other beautifully
- Make-ahead friendly – the dough can be prepared in advance and refrigerated until you’re ready to bake
- Impressive treat for gifting – these cookies are special enough for holiday cookie exchanges or homemade presents
- Customizable – easily adjust the ginger intensity or chocolate amount to suit your taste preferences
Ingredients
- 225g unsalted butter, room temperature
- 100g caster sugar
- 200g dark brown sugar
- 1 teaspoon vanilla extract
- 2 medium free-range eggs
- 450g plain flour
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 350g white chocolate chips
- 1 jar store-bought caramel (like Carnation)
Instructions
- Using an electric mixer with paddle attachment, beat butter and both sugars for about 5 minutes until light and creamy, scraping bowl occasionally.
- On low speed, mix in vanilla and eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add flour, baking powder, and spices to bowl. Mix on low until just combined. Fold in white chocolate chips.
- Using a cookie scoop or weighing 125g portions, flatten each dough ball into a disc. Shape into cups, fill each with 1 tablespoon caramel, then carefully seal dough around filling.
- Place shaped cookies on lined baking tray, cover with cling film, and refrigerate for at least 1 hour or overnight.
- Preheat oven to 170°C. Space cookies 2 inches apart on lined trays. Bake 15-16 minutes until golden with crisp edges.
- Let cookies cool on tray for 5 minutes before moving to wire rack. Can be enjoyed warm!
Tips & Variations
- For a stronger ginger flavor, add 2-3 tablespoons of finely chopped crystallized ginger to the dough
- If caramel candies are too firm, microwave them for 5-10 seconds to soften slightly before wrapping in dough
- Try dark chocolate chips instead of white chocolate for a more intense flavor contrast
- Add 1/4 cup finely chopped nuts like pecans or macadamias for extra texture
- For a holiday twist, add 1/2 teaspoon of orange zest to the dough
- Make sure to completely seal the caramel inside the dough to prevent leaking during baking
Serving Suggestions
These cookies are absolutely divine when served slightly warm, allowing the caramel center to remain gooey and flowing. Pair them with a glass of cold milk, a scoop of vanilla ice cream, or a warm cup of chai tea for the ultimate indulgence.
For an elegant dessert presentation, arrange a few cookies on a plate with a light dusting of powdered sugar and a small dollop of whipped cream on the side. They also make a wonderful addition to a dessert charcuterie board alongside fresh fruit and other sweet treats.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days
- To reheat, microwave individual cookies for 10-15 seconds to restore the gooey caramel center
- Cookie dough balls can be frozen before baking – just add 1-2 minutes to the baking time
- Cookies are done when the edges are set but the centers still look slightly underbaked
FAQs
Can I use caramel sauce instead of caramel candies?
Unfortunately, caramel sauce is too liquid and will likely leak out during baking. Stick with soft caramel candies or caramel squares for best results.
Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but they’ll still be delicious.
Why did my caramel leak out during baking?
This usually happens when the dough isn’t completely sealed around the caramel. Make sure to fully encase the caramel candy and check for any thin spots or tears in the dough before baking.
Can I use ground ginger instead of fresh grated ginger?
Yes, though the flavor won’t be as bright. If substituting, use an additional 1/2 teaspoon of ground ginger in place of the fresh.
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