Wednesday, July 1, 2015

Deep Dish Chocolate Chip Caramel-Filled Cookies

I had made these deep dish chocolate chip caramel-filled cookies a couple times before and knew they'd be a hit for a family trip we're going on.  They're thick cookies (deep dish) and one is very filling so the batch I made should last a few days...hopefully.  Plus, you can never go wrong with homemade chocolate chip cookies that are stuffed with Ghiradelli chocolate & caramel squares.
My Inspiration


The picture doesn't do these justice but they are some thick cookies!  Basically a double layer cookie with a Ghiardelli chocolate square in the middle

Ready to eat!  (By the way, the recipe only makes 12 cookies but 1 is more than enough for a serving)


Deep Dish Chocolate Chip Caramel-Filled Cookies


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

  1. Preheat oven to 350 degrees F. Grease a muffin top pan or deep dish cookie pan with cooking spray and set aside.  You can also make this by just using a regular cookie sheet (which is what I did).
  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 or onto a cookie sheet. 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.

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