Caramel Stuffed Chocolate Chip Cookies

Caramel Stuffed Chocolate Chunk Cookies

Yield: 3 dozen | Prep Time: 10 minutes | Cook Time: 13 minutes

Ingredients:

3 sticks (1 1/2 cup) unsalted butter, softened

1 1/2 cup dark brown sugar, packed

1/2 cup granulated sugar

2 eggs

4 tsp. vanilla extract

2 cups all-purpose flour

2 cups bread flour (you may use AP flour instead if you don't have it on hand)

4 tsp. cornstarch

2 tsp. baking soda

1 tsp. salt

1 1/2 cups chocolate chunks

1/2 cup dark chocolate, finely chopped

18 caramel candies, cut in half to give you 36

Instructions:

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, add flours, cornstarch, baking soda, and salt. Whisk to combine. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.
4. Slowly add in the flour mixture and mix until all combined and well-incorporated.
5. Using a spatula, fold in the chocolate chunks and finely chopped dark chocolate.
6. Take a scoop of cookie dough, roll it into a ball, then using your thumb, press into the center, put the caramel candy in the center, then re-roll the ball to cover the caramel candy. Repeat until all dough has been used up.
7. Bake for 11-13 minutes. They will look super soft but they continue cooking after you remove them from the oven.
8. Let cool on baking sheet COMPLETELY before you move them to a wire rack. If you move them too soon, they're too delicate so they'll break and the caramel will ooze out from beneath the cookie.
9. Store in an airtight container.

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