Cookie addict doesn’t even begin to describe the crowd that lives at my house.
We love cookies almost as much as naps. Actually scratch that – I love naps more than cookies. Nate would take cookies over naps any day. It’s actually pretty cute how, when I start making cookie dough, Nate always seems to make his way into the kitchen and ask what I’m making when it’s clear what’s happening. Then he gives me a big hug around the waist, bats his pretty green eyes, and asks oh-so-sweetly when the cookies will be done. Oh, and can he have some cookie dough?
It’s a sure-fire snuggle inducer for me. I like this.
I’ll be totally honest here though: although these cookies are FANTASTIC they’re not at all what I thought they would be. I was imagining puffy cookies with a secret surprise of caramel and drippy gooey chocolate oozing out when someone broke them open. That didn’t so much happen, but there’s no way I can call this a kitchen fail. Especially since they’re not blackened and they taste so wonderful.
Basically it’s a simple cookie dough that I like to use for our standard chocolate chip cookies, but wrapped around a piece of caramel candy and some chocolate chips. Delicious, no? And the great thing is that you can make as many as you want and leave the extra dough (if you have any!) for other baking creations. You know, if you’re into that sort of thing.
- 1 stick butter, room temperature
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups flour
- 1/2 tsp baking soda
- pinch of salt
- 5-6 caramel candies, cut into halves
- 1/4 cup dark chocolate chips
In a large bowl cream together the butter and sugars. Add the egg and vanilla and mix until completely combined. Sift the flour, baking soda, and salt into the bowl with the wet ingredients and mix until the dry ingredients are completely absorbed. Refrigerate for about 30-60 minutes. Preheat oven to 350 and spoon out heaping tablespoons of dough. Make a well in the middle of each with your thumb and press a half caramel and about 4-5 chocolate chips into the center. Carefully work the dough around the caramel and chocolate so that it’s completely enveloped in the cookie dough. Repeat for as many cookies as you want (or until the dough runs out). Bake at 350 for 10-13 minutes until lightly browned. Let rest for a few minutes after, but I highly recommend serving warm for the gooeyness factor!