Okay, first off I have to say you guys sure know how to make a girl feel loved. I though that some might notice I’d stopped posting, but I never thought I would receive such a warm welcome coming back and posting to my blog. Honestly, it’s been a really nice surprise being that I felt a little sheepish coming back after so long of not posting. But I just wanted to say thanks to everyone that has given me such a warm welcome back.
This week should be fun and hectic. Me and a couple other girls are headed to California Friday, with our little girls for a kind of “No Boys Aloud” getaway on the beach. So I’ll be packing and catching up on things before then. I’ve also been playing with an idea for a recipe. Chocolate Chunk Amaretto Dessert Rolls. Hopefully I’ll be creating and posting that recipe before I go. Depending on how the “creating” part goes that is 🙂.
A couple of hints for this recipe before I go. You can get caramel extract at either Walmart, or from time to time I’ve seen it at Bashas’. I’ve never seen it anywhere else, but it really gives the cookie dough just that little bit extra caramel flavor so don’t just go without. Also, yes I know there is not salt in the dough recipe. I don’t know if it’s the nuts that does it, but if you add salt to the dough, it makes the cookies just a little too salty so that’s why I left it out. Other then that, Enjoy!!
Caramel Cookie Dough
1 cup of butter, 2 sticks
3/4 cup brown sugar, packed
3/4 cup sugar
2 eggs
1 teaspoon caramel extract
1 teaspoon vanilla extract
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Chocolate, Caramel, Coconut & Walnut Stuffing
2 tablespoons flour
3/4 cup sweetened coconut flakes
1/3 cup roughly chopped walnuts
3 tablespoons ice cream topping caramel
1 tablespoon melted butter
3/4 cup semisweet chocolate chips, separated
In a large mixing bowl add butter and sugars.
Cream together on medium speed.
Add eggs, vanilla, and caramel extract.
Mix together well.
In a sperate bowl mix together dry ingredients. Add dry ingredients to wet ingredients and mix together on low speed.
Take dough and place in refrigerator while preparing cookie stuffing.
Start preparing cookie stuffing by combining flour, coconut, caramel, walnuts and butter in a medium bowl.
After all this time, I have to admit, I’m still addicted to pouring pictures.
I substituted plain caramel for this butterscotch caramel. I love the flavor, but either will do.
Using a fork stir all ingredients together.
Add 1/2 cup of chocolate chips and fold in to coconut mixture. Remove dough from fridge and heat oven to 350 degrees.
Take a small ball of dough, a little bit smaller then a golfball, and shape into a bowl. Place coconut stuffing in the center and massage dough over the top of stuffing.
Once center is completely covered by dough, roll cookie between hands to round cookie and place on cookie sheet about 1/2 inch apart.
Bake at 350 degrees for 12 to 15 minutes until cookies have flattened out some and the bottom edges touching the cookie sheet start to brown slightly. Let cookies cool for 5 minutes.
Place 1/4 cup chocolate chips into a glass bowl and heat in microwave for 30 second intervals until chocolate is smooth with no unmelted chunks. Stir in between intervals. Pipe or drizzle chocolate over tops of cookies.
See Also:  Gluten Free Chocolate Cake with Raspberry Whip Cream