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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