• Cook with Love and Kosher Salt

     

ghiradelli caramel cookies

“Now this is a good cookie” Judy said very calmly and matter of fact.  Beth agreed and both said blogworthy, but I already knew that. Sylvie was bummed that she didn’t get a taste – so I made a few more as she went out to her double header.  While she was gone, well, I couldn’t help myself!  I couldn’t.  My binging days are over but I have to say that I overindulged a bit.  Just a bit…like, there were none left!  I blamed it on the other kids and “friends” who had come by to try lest she think that I stole her precious treat.  I plan to make them again this week, for her and the shelter because  they are a yummy rich fall like cookie filled with ghiradelli caramel candies and well – what could be wrong about that!

I would double this recipe btw – but then again, you will then eat double.  So maybe not.

Oh, and broken up and in vanilla ice cream is really really scrumptious.

The recipe came from my mom who found them from The Domestic Rebel:

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 kosher salt
1 cup milk chocolate chips
12 Ghiradelli Caramel squares, unwrapped

Preheat oven to 350 degrees F. Grease a muffin top pan or deep dish cookie pan with cooking spray and set aside.  I didn’t have either so I used a regular sheet pan lined with parchment.

In a medium bowl, whisk together the flour, baking soda, cornstarch and salt, and set aside.

With the paddle attachment of 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, and mix on low until just incorporated. Remove bowl from mixer and fold in the chocolate chips.

Drop a Tablespoonful of dough into the bottom of each cavity – or on your cookie sheet.  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.

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.  You can let them cool directly on the cookie sheet if that is what you used.

Enjoy-

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