Caramel Stuffed Chocolate Chip Cookies

Hi Everybody! After a busy summer filled with lots of travel, fun adventures and not much time spent at home, it feels like life is getting back to normal again… I’m not sure whether I’m happy about that or not, but I’m excited for this fall; for the cool weather, our annual trip to the pumpkin farm in Pennsylvania, walks through the colorful countryside, drinking apple cider and baking pumpkin rolls and apple pies! Speaking of baking, I only recently found out after a friend of mine mentioned that there are bakery courses if you want to run their own patisserie. That has been one of my dreams for a while, so this is something that I will need to take some time to look into. Imagine having your own bakery though and it being a success! One day. But before all of that, I have a cookie recipe to share with you today! I can never resist a good chocolate chip cookie, and add some gooey melted caramel in the middle of that cookie and you have cookie perfection! The last time I made these cookies was on one of those days when literally everything that could go wrong in the kitchen did. I made a batch of cookie dough and when I baked off the cookies they didn’t look right… I forgot to add in the baking soda! I was pretty annoyed, but decided to make a new batch, making sure I didn’t forget a single ingredient this time! The only problem…. when I went to get the baking soda out of my pantry, there was none left! I had pretty much had it with the cookie dough at that point. So one angry trip to the store and a fresh new box of baking soda later, the cookie jar was filled with these chewy caramel filled cookies and all was well with the world again (or at least in my kitchen it was)!

Your favorite chocolate chip cookie recipe!
Chocolate covered soft caramel candies (like Rolos)
Or soft caramels cut in half for each cookie
Optional: coarse salt to sprinkle on top to make these salted caramel chocolate chip cookies!
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To make these, simply make your cookie dough as you would normally (leave the baking temperature & time the same as well), and let it chill in the fridge for about 20 – 30 minutes. Once the dough is chilled, preheat your oven (I bake mine at 375 deg F) and line your baking sheets with parchment paper. Place a chocolate covered caramel (or a soft caramel cut in half) in the middle of each cookie, make sure it’s completely sealed with cookie dough all around and form a ball shape. Place your cookies on your baking sheets, at least 2 inches apart, then bake according to your cookie recipe directions! Let the baked cookies sit on the baking sheets for at least 5 minutes after they come out of the oven so all the caramel doesn’t ooze out! They are best eaten slightly warm when the caramel is all melted!
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