Caramel Chocolate Chip Cookies
I’ve been trying to be good, honestly I have, however the theme this week for /52weeks is guilty pleasures – which just screams for being bad. I debated between the large range of foods I’m suppose to be avoiding right now: espresso brownies, 5 cheese manicotti, double fudge cupcakes, donuts, essentially the shopping list of every kid. In the end I did decide to go with something sweet, but not as decadent as the Molten Lava cake that was the first runner-up. I also decided to make my own caramel sauce in order to take things to the next level. I had seen the caramel in slow-cooker recipe on Pinterest for months now, but had a feeling it was going to be more of a Pinfail so had blown it off. Yesterday however I decided to finally give it a try, figuring that if it failed I had plenty of time to buy some caramel. Success! Total and complete success! In order to avoid the rust rings a few people seemed to encounter I poured the sweetened condensed milk into an empty jam jar with a very secure lid. Just popped that in the slow cooker with enough water to cover and let it go for 8hrs on low. Once I let the caramel cool it was time to get to work on the cookie dough!
Ingredients
- 2 1/4 cups flour
- 1 tsp baking soda
- 2 sticks butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 3 tbsp vanilla
- 1/2 tsp salt
- 2 cups chocolate chips
- 1/4 cup caramel
Instructions
- Mix together the flour and baking soda in a small bowl, set aside.
- In a large mixing bowl cream together the butter and sugars. Add the eggs one at a time, continue to mix well and add the vanilla and salt. Slowly add in the flour mixture and mix well.
- Stir in the chocolate chips.
- Preheat oven to 375
- Use parchment paper to roll out the caramel in to multiple long snake like shapes. Cut into 72 pieces, each smaller than a pencil eraser. Form the cookies into 2 inch round balls, then push the caramel in to the center, then cover with dough.
- Bake for 11 minutes. Enjoy!
Notes
If the caramel starts to melt from handling place in the freezer for 2 minutes, then re-roll.
I have a feel this caramel sauce would also go great with a dark chocolate cookie or turned in to a variation of a toffee cookie. I’m going to have to forget how easy it was to make the caramel, otherwise it will become a regular occurrence which is just not a healthy thing. These were a great treat at the end of my Downton Abbey viewing party – now just need dates for Season 4!
No need to feel guilty Amanda and I certainly won’t as I eat these cookies
the guilt might have come from dipping the cookies in to the extra caramel…