So I decided to make some cookies. For some reason I became somewhat obsessed with putting caramel into cookies and wanted to try some stuff… and… ended up making a boatload of cookies.
These ones are chocolate chocolate chip with caramel inside and sea salt. I made these using “golden shortening”… in the States they call it butter flavoured, but in Canada you can’t say that. Blah blah blah. I used shortening when I first made these as I was adding the caramel to the cookies. Shortening has a higher melting point and I thought it would help hold the caramel in, giving it time to melt. I’ve experimented with this recipe (my friends are quite happy to get lots of cookies, not gonna lie) and I’ve ended up tweaking the recipe and using butter. Enjoy!
- 1 cup butter (I have used shortening, margarine and butter. Butter tastes better. The end. And it worked well with the caramel)
- 2 cups sugar (I have used white and brown and a combo. All work well)
- 2 eggs
- 2 tsp vanilla
- 2 cups Flour
- 3/4 cup cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup chocolate chips (I used milk chocolate)
- 24 pieces of caramel (you can used store bought squares or make your own – homemade was superior according to my informal polls. LOL)
- Sea salt (if desired)
Preheat oven to 350°F.
This recipe was an adaption of one I had in a book… likely from some magazine years ago.
Cream butter with sugar by hand or using electric mixer. (I have my new fancy KitchenAid Mixer so I just throw everything in on low and mix away…)
Add eggs and vanilla and beat till creamy. Add flour, cocoa, soda and salt. Mix until well blended. Add chocolate chips and mix well.
You can either then drop by spoonfuls onto cookie sheets and bake for about 10 minutes until edges are crispy. I usually roll into balls and then flatten slightly… OR..
Roll cookie dough into balls about the size of a golf ball. Then push caramel into the middle … roll again to cover caramel and place ball on greased cookie sheet (do not flatten!)
CARAMEL TRICK – the first time I put the homemade caramel in the cookie, some caramel melted out. Still good, however, the next time I made them, I rolled the caramel into little balls and froze them first. THEN when I put them into the cookie dough and baked them, the cookie had a chance to cook before the caramel got melty. If you’re using store bought caramels, don’t bother with the freezing as they are already pretty hard.
Bake cookies in 350°F for about 15 minutes for cookies with caramel in them. If they aren’t “filled” about 10 minutes is enough.
p.s. I sprinkled sea salt on the first batch of cookies going for a chocolate sea salt and caramel thing. A little too salty. There’s salt on the caramel so all good.. but do to your taste!