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Monday, April 15, 2013

Caramel Stuffed Chocolate Chip Cookies

I know you've heard this statement before, not only from me, but probably from a zillion other recipe sites, but I really have "found the perfect chocolate chip cookie dough".

There, I said it.  It's off my chest.

We've all baked cookies before where they turned out flat, crispy and a bit tasteless.  Not these!  They are perfect.  They keep their shape {even with caramel stuffed inside}, they are chewy, soft, thick and loaded with chocolate chips.

When I first posted the collage photo above on Facebook, a ton of comments trailed after, everyone thinking I was stuffing cookie dough with cheese.

Cheese.  Really?

I would hope you would know me well enough by now, to know that I would never ruin a perfectly good batch of cookie dough with cheese.  Come on folks.

One other tip for great baking cookies?  I refrigerate my dough for at least one hour before baking, sometimes longer {overnight}.  I'm not sure of the science behind it, but it does something.....not sure what.....but it just makes them BETTER.

Caramel Stuffed Chocolate Chip Cookies
{Print this Recipe!}
2 sticks softened unsalted butter
3/4 c. brown sugar
1 c. sugar
2 eggs
1 T. vanilla
3 1/2 c. flour
1 t. salt
1 t. baking soda
1 10 oz. baking semi-sweet chocolate chips
1 bag individually wrapped caramels

In a stand-up mixer or large bowl combine butter and sugars, beating well until light and fluffy.  Add the eggs and vanilla, beating until combined.  Add in flour, salt and baking soda, mixing to combine.  Fold in chocolate chips.  Cover and place this dough in the fridge for at least one hour or up to overnight.

When ready to bake, preheat oven to 350 degrees.  Place parchment paper on a large baking sheet or simply spray with cooking spray.  With a large cookie scoop, take one scoop and set aside.  Place caramel in the middle of the dough and slightly press into.  Take another scoop of cookie dough and place it on top of the caramel and press together, sealing the edges by pressing and cupping the dough in your hands.

Place the stuffed cookies on the baking sheet, 9 to a sheet and bake for 11 to 15 minutes, or until cookies are puffy and slightly browned along the edges.  Let cool 5 minutes before transferring to a cooling rack.

These cookies stayed soft and chewy for the 3 days they lasted in our house.  Thank god, we had some friends come over for dinner on Saturday night, so many got eaten for dessert.  And some were taken to daycare.

As usual, we cannot be trusted with 3 dozen caramel stuffed cookies in our house.

To tempting.

Today is a stay at home day for all of us - the husband included!  We need to check off some annoying things off the list today - closing one of our bank accounts, paying some bills, a trip to the grocery store, fixing some things around the house.......we'll see if it all gets done.

And it's been raining one and off for about a week, I'm praying it holds off today so we can get outside and take care of some things as well, along with a trip to the park for the kids, who've been asking every hour on the hour if they can go.

Have a great Monday!

Eat a cookie, will ya?

Would you like to comment?

  1. Steph@Been There Baked ThatApril 15, 2013 at 7:08 AM

    Enjoy your day with the family! I hope the rain stays away too, I know we need it but this is not how I wanted spring to start off. And these look amazing, as always!

  2. Ally's Sweet & Savory EatsApril 15, 2013 at 7:11 AM

    I know! I keep thinking to last year when it was warm and not so rainy! Enjoy your Monday as well Steph!

  3. Those look like the perfect cookies! I am a cookie snob. Seriously, cookies are in my top five favorite foods... Possibly the top three. But it has to be a perfect cookie. Those look amazing.

  4. Your cookies look so delicious, I love the look of the caramel filling!

  5. Jolene (www.everydayfoodie.ca)April 16, 2013 at 10:02 PM

    Just when I thought chocolate chip cookies couldn't get any better ...