Caramel Stuffed Chocolate Chunk Cookies

From Table for two and Facebook

Photo by Gloria A.
Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • 3

    sticks (1 1/2 cup) unsalted butter, softened

  • 1 1/2

    cup dark brown sugar, packed

  • 1/2

    cup granulated sugar

  • 2

    eggs

  • 4

    tsp. vanilla extract

  • 2

    cups all-purpose flour

  • 2

    cups bread flour (you may use AP flour instead if you don’t have it on hand)

  • 4

    tsp. cornstarch

  • 2

    tsp. baking soda

  • 1

    tsp. salt

  • 1 1/2

    cups chocolate chunks

  • 1/2

    cup dark chocolate, finely chopped

  • 18

    caramel candies, cut in half to give you 36

Directions

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. In a large bowl, add flours, cornstarch, baking soda, and salt. Whisk to combine. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes. Slowly add in the flour mixture and mix until all combined and well-incorporated. Using a spatula, fold in the chocolate chunks and finely chopped dark chocolate. Take a scoop of cookie dough, roll it into a ball, then using your thumb, press into the center, put the caramel candy in the center, then re-roll the ball to cover the caramel candy. Repeat until all dough has been used up. Bake for 11-13 minutes. They will look super soft but they continue cooking after you remove them from the oven. Let cool on baking sheet COMPLETELY before you move them to a wire rack. If you move them too soon, they’re too delicate so they’ll break and the caramel will ooze out from beneath the cookie. Store in an airtight container.

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