Yields 12
Ingredients
- ½ cup butter, room temperature
- ½ cup white sugar
- ½ cup packed brown sugar
- ½ cup cookie butter spread
- 1 large egg
- 2 teaspoons vanilla paste, or extract
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1Tablesppn milk powder
- ¼ teaspoon kosher salt
- 4oz semi-sweet chocolate, chopped into chunks, or chocolate chips
- 12 caramel candies
Method
- Line a cookie sheet with baking parchment and set aside until needed
- In the bowl of a stand mixer beat the butter, brown sugar and white sugar until creamy
- Mix in the egg, followed by the cookie butter spread and continue mixing until fully combined. Add in the vanilla paste (or extract) and again mix to combine fully
- In a separate bowl, combine the flour, baking soda, baking powder, milk powder, salt and whisk to combine
- Gradually add the combined dry ingredients into the sugar/butter mixture. Mix on medium/low speed until fully incorporated
- Fold in the chocolate chunks, or chips. Mix until well mixed through the dough (I find here it easier to fold by hand rather than using a spatula or spoon. It just depends on what you’re more comfortable with)
- Cover the dough with cling wrap and refrigerate the dough for at least 1 hour
- Near the end of the cookie chilling time, preheat your oven to 325°F
- Using a medium cookie scoop (2 tbspn apx) shape the dough into 1 inch balls- you should have at least 24 in total
- Place a caramel candy between two cookie dough balls and squash the dough together to reshape into a larger cookie dough ball. Place the balls of dough about 3 inches apart on the pre-lined cookie sheet
- Bake at 325°F for 18-20minutes. The cookies will spread slightly spread and be domed where the caramel candy is. Remove the cookies from the oven and let cool on their baking sheets for 5 minutes. Stud with additional chocolate chips if wanted. After that, transfer the cookies to a rack to cool completely*
- Serve and enjoy! Cookies will keep in an air-tight container for up to one week
*The caramel centres will become firmer as they cool. If you want a softer, gooier centre, microwave the cookie for about 15 seconds,
Crumbs In My Beard 