Now that I’ve put edith + ethel (my little cookie business) to rest, I’ve been in the mood to bake cookies just for myself. I wanted a classic chocolate chip cookie, with a little oomph. I thought about pretzels or nuts, but a settled on a caramel stuffed chocolate chip cookie. Mmmm caramel stuffed chocolate chip cookies. I have to thank nourish and fete for the inspiration! I would never have thought of it if weren’t for my foodie group. Well maybe eventually.
I was feeling very lazy and didn’t want to make my own caramel, so I was happy to discover that Werther’s makes a soft caramel. I was very curious to know if the caramel would melt everywhere while in the oven, or hold its shape. And then, what happens when it cools? Will it get firm again, harden, or become soft and gooey? Within about 13 minutes I had my first answer. I impatiently waited for the cookies to cool for about five minutes, then broke one apart. The caramel was ooey and gooey. Warm chocolate chip cookies are the best, and the little burst of caramel was like a fun surprise. But what would they be like when completely cooled, or the next day? Delicious! The caramel was still chewy and soft. I should add that I loved the little bursts of salt from the fine sea salt on top, but I think next time I would make these with salted caramels. Maybe homemade…
Caramel Stuffed Chocolate Chip Cookie
- 8 oz (2 sticks) unsalted butter (at room temperature)
- 1 ¼ cup packed light brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 1 ½ teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 fine sea salt (plus more for garnish)
- 2 cups (12oz) dark chocolate chips (semi-sweet is fine too)
- 2 dozen soft caramels
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a bowl, sift together the flour, baking soda, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until light and fluffy, about 2 – 3 minutes. Add the eggs one at a time, then vanilla until blended thoroughly. Slowly add the flour mixture and mix just until incorporated. Switch to a wooden spoon and stir in the chocolate chips.
Unwrap caramels and slice in half. Using a ¼ cup (medium) ice cream scoop, portion out the dough, stuff with two pieces of soft caramel, roll into a ball and place two inches apart onto the prepared baking sheets. You should have six cookies on each baking sheet.
Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the center still pale, about 10-13 minutes. Immediately sprinkle with the fine sea salt. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Repeat with remaining dough. Makes about 2 dozen cookies.
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