This weekend was a busy one for me. Road trips, fun time with cousins and lots of desserts. I’ll just define this weekend as BUSY! So I had to make huge batches of food for lots of hungry mouths. I made lots of different types of cookies, cakes, chicken chowmein, sandwiches and even some brownies. These caramel chocolate chip cookies were great, because the caramel just oozed out of them!
Preparation Time 30 minutes
Chill Time 2 hours - overnight
Cook Time 15 minutes
Yields 24 cookies
Ingredients
1 cup butter- softened
1 1/4 cups light brown sugar
1/2 cup sugar
2 eggs- room temperature
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1-2 cups chocolate chips
24 caramel candies
Instructions
Beat the butter and sugars together for 3-4 minutes on a high speed until light and creamy. Add the eggs one at a time, making sure you mix well between each addition. Scrape down the sides of the bowl and mix it through once more. Add the vanilla and mix it in.
Add the flour, baking soda and salt. Mix it in until almost combined. Add the chocolate chips and stir them in until just combined. Do not over mix the cookie dough.
Chill the cookie dough for at least 2 hours or better yet, overnight.
Preheat the oven to 180c. Line 2 baking sheets with parchment paper.
Scoop the dough, flatten it with your hands, add a caramel candy to the middle and roll it back up into a ball.
Place the cookie dough balls 2 inches apart on the baking sheets.
Bake the cookies at 180c for 8-10 minutes. The cookies will look undercooked but allow them to cook on the baking sheets for 5 minutes before moving them to a cooling rack. While the cookies are still warm and still on the trays, press a few more chocolate chips into them so that they get all soft and melted.
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