Tuesday, November 4, 2014

Caramel Stuffed Deep Dish Chocolate Chip Cookies

The U.S. is an amazing place.  A place where people love big food.  What is the perfect way to make chocolate chip cookies even bigger?  Use a huge mound of cookie dough, stuff it with a caramel and bake it in a muffin tin.  What to you get?  These amazing deep dish cookies.  
The original recipe uses a specific chocolate chip cookie dough recipe, I used my regular cookie dough recipe because I know it's good.  It's the recipe on the back of the Nestle Chocolate Chips bag.  I frequently will make a batch of dough, bake only half of the dough into cookies and freeze the rest for another day or to use in a recipe that calls for chocolate chip cookie dough.  

1 recipe chocolate chip cookie dough (what you don't use in this recipe can be frozen.  The FDA advises that you NOT eat raw cookie dough, but this is a judgement free zone.)
20 caramels, unwrapped.

1.  Preheat oven to 350.  scoop 1 1/2 Tbsp. cookie dough, press in to the bottom of an ungreased muffin tin, press 1 caramel into the dough, but not all the way to the bottom.  Cover the caramel with an additional 1 Tbsp. cookie dough.
2.  Bake for 18-20 minutes.  Do not overbake.  Allow to cool at least 10 minutes before eating.

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