I thought I'd posted this easy cookie idea in the past but I can't find it so when I made them twice in the past week I took pictures so I can tell you what I did (also so I'll remember how to make them the next time I go looking for the post!). I start with a Betty Crocker Double Chocolate Chunk cookie mix, mix according to package directions - doctor it by adding a 1/2 teaspoon of vanilla and a pinch of coarse salt.
2 notes: (1) the second time I made these I forgot to add salt to the dough, so I sprinkled a tiny bit on top of the caramel that I put into the center of the cookie before encasing it. (2) I use unsalted butter in the mix, if you are using salted butter I probably wouldn't add additional salt.
Cut 11 soft caramels in half (Werther's work really good when stuffing cookies); scoop out the dough using a medium scoop - I scoop them all out onto a piece of parchment paper first before rolling over the caramels; place 1/2 of a caramel into the center of each dough ball and push the dough over the caramel completely covering it. Refrigerate for a couple hours. Bake according to package directions and cool completely on a wire rack - some of the caramel might come out a little bit, if you just let them set on the rack until they are cool the caramel firms up and it won't be messy.
I get 21 cookies using my medium scoop.
8.16.22: TT things to toss
8.16.21: personalized drink cups
8.16.20: 🔥week 33
8.16.19: tuna avocado egg salad
8.16.18: sloppy joes
8.16.17: s'more pie
8.16.16: mashed cauliflower
These were so good Jill, thanks for sharing some with us camping buddies. I’m going to try making some, but I know I enjoy our treats more when you make them. LOL
ReplyDeleteGinny that made me laugh!!
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