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Jumbo Caramel-Stuffed Chocolate Chip Cookies Recipe

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This recipe for Jumbo Caramel-Stuffed Chocolate Chip Cookies is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups flour
1½ cups light brown sugar, packed
½ cup sugar
1 tsp baking powder
¾ tsp baking soda
1 tsp salt
1 cup cold unsalted butter, cut into ½-inch pieces
1 (12 oz) bag semisweet chocolate chips
2 large eggs, at room temperature
1 tsp vanilla
24 Kraft caramels, each piece cut in half
Directions:
Directions:
Preheat oven to 375º with racks set to top and middle. In bowl fitted with a paddle attachment, beat together flour, sugars, baking powder, baking soda and salt. Add butter; beat on medium speed until combined with some pea-size butter chunks remaining. Add chocolate chips. Beat in eggs, one at a time; add vanilla and mix. Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (about ⅓ cup each); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each ball, roll back into a ball. Place 6 balls on each sheet and freeze for 15 minutes. Bake, with one sheet on each rack, for 10 minutes. Reduce heat to 350º, swap cookie sheet positions and bake until centers are almost but not conpletely set - about 7 to 10 minutes more. Press gently on tops with your fingers to check. Remove from oven. Bang cook sheets on a counter a few times to create cracks in the tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an air-tight container at room temperatives up to 3 days - if they last that long!

 

 

 

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