I am so excited about this recipe. I’ve been feeling really experimental lately, and since opened the door to start creating my own recipes, ideas have been flooding my mind. I even bought a notebook and have been sketching all my ideas. Me and my hubby were at Oreganos for dinner, and I used our recipe to note down some ideas that I was afraid I would forget. It’s been constant. So hopefully, I will be adding a lot of my own envisioned recipes soon.
But for now, here is one I was most excited about. First, I used Werther’s Original Caramel. You don’t have to use these, but I like them cause I know that they are a pretty amazing store bought caramel. But if you don’t have this brand where you live, you just want 30 hard caramels, and 12 chewy caramels.
The hard caramels, you want to look like this. So put like 2 or 3 zip lock bag layers around the hard caramels, and go to town with a rolling pin. This is a great way to get out some built up emotions 😉 Maybe this is why this idea came to me, but don’t go completely nuts. You want the caramel to be broken apart, not turned into a powder. You are gonna get some of that, but you want some small chunks as well. Just not like the size of half the caramel. Cool? And that’s about it. The chewy caramel center is going to melt and spread the cookie out so space them out. But really, super easy recipe!! Enjoy 🙂
Caramel Filled Chocolate Chip Cookies
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 tsp. vanilla extract
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (5.5 oz) bag hard caramel candies, crushed
1 1/2 cups milk chocolate chips
1 (5.5 oz) bag chewy caramel candies, halved
Preheat oven to 350 degrees F.
Add butter, sugar, and brown sugar together in a large mixing bowl.
Add vanilla and eggs and mix together on high speed for about a minute until mixture is light and creamy looking.
In a separate bowl combine flour, baking powder, baking soda, and salt.
Add to butter mixture and mix well.
Fold crushed hard caramel and milk chocolate chips into the dough. Take about 1 1/2 to 2 Tbsp. of dough, push a finger in the middle to create a divot, and form around soft caramel halves.
Space dough balls 1 1/2 to 2 inches apart on a baking sheet and bake for 9 to 12 minutes. Let cookies cool on cookies sheet for 3 to 5 minutes before removing. Transfer to a cooling rack and continue to let cool, or serve warm.
Yields: About 24 cookies
A Food Snots Original Recipe