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.
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