Before my summer semester took over my life I had made a bunch of new recipes with a couple friends of mine. I intended to set them up, and schedule them to post automatically while I was busy with school. Clearly that didn’t happen. However! I now have a few recipes ready to go!
That long-ago day was a fun day of cooking with my friends. We also worked on ideas for their websites as well. Davin had us help her with her T-shirt yarn (I took the pictures!!!), and Sarah had us help her come up with ideas. And we had fun making cookies, Nutella Grilled Cheese, and experimenting with weird cookie flavor combinations. FYI: American cheese does NOT taste good inside of a chocolate chip cookie.
Mostly we just ate a lot and hung out, but it was mildly productive!
This caramel cookie was inspired by the coworker who sits next to me. He showed me a picture of a caramel filled cookie and asked me if I would make then. I said I would. And I did. And my friends helped.
I didn’t make many changes to the original recipe. The only addition was hazelnuts, because I still had a ton leftover from other recipes. And the recipe had called for milk chocolate chips, which are the bane of my existence, so I used dark chocolate instead.
These need to be eaten warm, otherwise the caramel will harden and make life sad. If you’re eaten it the next day, just heat it up in the microwave for about 5-10 seconds and you should be good!
Lightly adapted from Cake ‘n’ Knife
- 2½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup brown sugar, packed
- ½ cup white sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups dark chocolate chips
- ½ cup hazelnuts, lightly toasted
- 1 14oz bag of soft caramels
- Preheat oven to 325.
- Combine flour, baking soda, and salt in a medium bowl.
- In a large bowl, cream together the butter and sugar. Mix in eggs and vanilla until just blended.
- Add flour, and blend until mixed.
- Stir in chocolate chips and hazelnuts.
- Using a tablespoon or small ice cream scoop, scoop dough into balls. Flatten each one in your palm, place a caramel in the center, and fold the dough around it until it is completely covered.
- Place seam-side down on a parchment lined baking sheet.
- Bake 20-25 mins until golden brown.
- Allow to cool for a few minutes before eating (the caramel will be HOT)