I have a tendency to just want to make cookies and treats for no reason at all. I can’t help it! I love making anything and everything, trying new things, and then giving them to others to enjoy.
Well, today was no different. I had been seeing these deep dish chocolate chip cookies all over Pinterest and I thought, “Those sound good, but they need something more.” I mean lets be real, they don’t need anything more, but why not add to the calorie count right?
I was looking in our cupboard of baking supplies to try to find something that would make these even more amazing. Coconut? Peanut butter? Butterscotch chips? Nothing sounded really perfect or enticing to me.
Then I went to the pantry. Cereal? No. Random candies? Sick! I kept digging through all our amazing food we have in there and there it was. Staring straight at me. A jar of carmel topping! I felt like I had struck gold. What if instead of making a deep dish chocolate chip cookie I made a Chocolate Chip Carmel Cookie.
Instead of just mixing them all together I decided to make it more like a carmel chocolate chip sandwich.
Try them out today. They really are so simple, oowie gooie, and delicious!!!
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Chocolate Chip Carmel Cookies (C-4)
Prep time: 10 mins Cook time: 15 mins Total time: 25 mins
Serves: 12
Soft and chewy chocolate chip cookies baked deep-dish style and stuffed with gooey caramel center.
Ingredients
¾ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
1 egg
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
2 tsp cornstarch
½ tsp salt
2 cups milk chocolate chips
Carmel topping (about half a cup)
Instructions:
- Preheat oven to 350 degrees F. Grease a muffin pan or deep dish cookie pan with cooking spray and set aside.
- In a medium bowl, whisk together the flour, soda, cornstarch and salt, and set aside. Meanwhile, in a large bowl with an electric mixer, beat together the butter and sugars until creamy, about a minute. Beat in the egg and vanilla to combine.
- Gradually add flour mixture to the butter mixture, beating well after each addition. Once dough has come together, stir the chocolate chips in by hand with a wooden spoon.
- Drop a Tablespoonful of dough into the bottom of each cavity. Gently press it to cover the bottom of each cavity. Top with a teaspoon of carmel. Top the carmel with an additional Tablespoonful of dough and gently press the top dough ball to cover and enclose the carmel.
- Bake the cookies for approx. 12-15 minutes or until the centers are set and the edges are golden and lightly crisped. Allow the cookies to cool in the pan about 5 minutes before gently removing to wire racks to cool completely. You can loosen them from the pan very carefully with a butter knife.
**Note: You can also make this recipe without a deep dish cookie pan–just drop heaping Tablespoonfuls of dough 2-3″ apart on a greased or silicone-lined cookie sheet.**
