Skip to main content

Deep Dish Caramel Stuffed Chocolate Chip Cookies





It’s deliciously indulgent and the perfect recipe for any party where you really want to bring a dessert that has the “WOW” factor to it!

Deep Dish Caramel Stuffed Chocolate Chip Cookies

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
  • 1 cup milk chocolate chips
  • 12 Ghiradelli Caramel squares, unwrapped


Instructions:
  1. Preheat oven to 350 degrees F. Grease a muffin top pan or deep dish cookie pan with cooking spray and set aside.
  2. 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.
  3. 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.
  4. Drop a Tablespoonful of dough into the bottom of each cavity. Gently press it to cover the bottom of each cavity. Top with an unwrapped square. Top the candy with an additional Tablespoonful of dough and gently press the top dough ball to cover and enclose the candy.
  5. 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.**




Labels:

Comments

Post a Comment

Popular posts from this blog

Ruth's Chris New Orleans-Style BBQ Shrimp

I came across this recipe by way of my Facebook news feed a couple weeks back.  I decided to attempt to make this shrimp and it didn’t hurt that I had several of the ingredients handy. I haven’t actually tasted the original, but based on the reviews I read online, this is spot on. It was quick and super easy to recreate. If you are sick of eating the same proteins, give this a try. Your tastebuds will thank you! Ruth's Chris New Orleans-Style BBQ Shrimp Ingredients: 20 large (16/20) shrimp, peeled and deveined 1 ounce canola oil 1 tablespoon plus 5 teaspoons green onions, chopped 2 ounces dry white wine 1 teaspoon fresh chopped garlic 4 tablespoons Lea & Perrins Worcestershire Sauce 1 teaspoon Tabasco 1/2 teaspoon cayenne 1/2 teaspoon paprika 8 ounces (2 sticks) salted butter Instructions: Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches...
7 comments
Read more

Slow Cooker "Melt in Your Mouth" Pot Roast

This recipe has proven to produce thee best pot roast I've ever made.  Every component is pure perfection.  The meat is juicy and fall-apart tender.  The vegetables are cooked just right and are full of flavor.  The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving. We usually have leftovers of this, so we often make hash the following day.  The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch. Yields 4 - 6 servings. Slow Cooker "Melt in Your Mouth" Pot Roast Ingredients: 1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoons corn starch SEASONING MIX : 2 tablespoons steak seasoning (mine is st...
10 comments
Read more

Ruth's Chris Sweet Potato Casserole

This Ruth’s Chris sweet potato casserole is a copycat of the restaurant version. It’s a layer of creamy sweet potatoes that’s topped with the most delicious brown sugar and pecan streusel. This sweet potato casserole is perfect for your holiday meals! I love Ruth's Chris version and this one is just as good. It is more a dessert than a side dish, but its so good. If you have it for a dessert, add vanilla ice cream and its even a bigger hit! Ruth's Chris Sweet Potato Casserole Servings: 6-8 Instructions: CRUST: 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/2 cup butter (melted) SWEET POTATO MIXTURE 3 cups mashed sweet potatoes (can use canned to save time, just drain) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs (well beaten) 1/4 cup butter, melted (1/2 cup) Instructions: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar,...
3 comments
Read more