Caramel Stuffed Cookies

Caramel Stuffed Cookies

After making homemade caramel, we decided to put them in cookies. Im not a big fan of eating caramel candies on their own, but I am a big fan of eating cookies. 

We used dark chocolate chips in these cookies. The cookie dough itself was also super chocolatey. Since we used homemade caramel, it stayed soft inside of the cookie after it was baked. The cookies were melt in your mouth delicious. 

Heres the attempt at showing the caramel tucked inside. They were still hot and fresh from the oven when we cut one open so it's a little hard to tell. I actually made these cookies for a bake off for the student athletic advisory board. I had to make them a couple of days in advance, but the cookies were as soft and gooey on day 3 as they were on day 1! Im not sure how long they will stay fresh because none of them made it past the day of the bake off...

This is one of my favorite chocolate cookie recipes. They rival the classic chocolate chip cookies. 

They stayed in the oven just long enough so that you can see the almost artistic cracks on the tops of the cookies. 

Assembling the cookies was easy, just take a pice of caramel and place it on a scoop of dough.

Wrap it up and seal the edges.

Then just put it on the pan and pop it in the oven!

After baking, some of the caramel decided to make a surprise appearance and peek out of the edges of the cookie. 

These are a go-to cookie if you want to bake something impressive and if you're a fan of soft chocolate cookies. 

Recipe:

1/2 C butter 

1/2 C granulated sugar

1/2 C brown sugar

1 egg

1 tsp vanilla extract 

1 C flour

2/3 C cocoa powder

1 tsp baking soda

1/8 tsp salt

2 tbsp milk

1 tsp cornstarch (optional)

1 C chocolate chips

20 Caramel candies

Directions:

Preheat oven to 350. Line a baking sheet with parchment paper.

1. Cream the butter and sugars together 

2. Add in the egg and vanilla extract and mix. 

3. Sift together the flour, cocoa powder, baking soda, salt, and corn starch in a separate bowl and then add this into the wet ingredients

4. Add in the milk

5. Fold in the chocolate chips

6. Chill the dough for at least an hour

7. Once the dough is chilled, take a tablespoon of dough (or enough to cover whatever sized caramel you have) place the caramel in the dough and add another scoop of dough to the top of the caramel. Wrap and seal the edges of the dough so the caramel is completely covered. 

8. Place at least 2 inches apart on the baking sheet and bake for 12 minutes. Cookies may appear undone but they will continue to cook while they cool. Once cool, transfer to a wire rack to cool completely.