Caramel Surprise Chocolate Chip Cookies Recipes

CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside.
• Add butter, sugars, eggs, and vanilla extract to a large bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
• In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
• Add chocolate chips and caramel chips to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Bake for 10-12 minutes (mine are ready at 10 minutes), then remove from oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!

CARAMEL-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
• Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
• Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
• With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
• Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
• Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

CARAMEL CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 325 degrees F. Line baking sheets with parchment.
• In a large bowl, whisk together the flour, baking soda and salt. Cream the butter in the bowl of a stand mixer until it gets lighter in color. (You could also beat the butter by hand.) Slowly add in the sugars and keep beating until the mixture is light and fluffy. Add your egg and mix until fully incorporated. Stir in the vanilla. Add the flour mixture using the low speed, then mix in the chocolate chips and caramel candies.
• Drop the dough onto your baking sheets using a 1 1/2-inch (1/2-ounce) ice cream scoop. Space the cookies about 2 inches apart. Press down on the dough balls to flatten them to about 3 inches around. Pop in the oven and bake until golden brown, 15 to 17 minutes. Cool on the baking sheets for a couple of minutes, and then let cool completely on wire racks.
• Now to make the ice cream sandwiches. Line baking sheets with foil. Use a 2 1/2-inch ice cream scoop to drop the ice cream onto the flat half of half your cookies. Cover the ice cream with the remaining cookies. Get the ice cream oozed out to the edges of the cookies by pressing them together gently. Roll the sides of the ice cream sandwiches in the crushed pretzels, making sure the pretzels stick. Place on the prepared baking sheets lined and freeze until ready to serve, at least a half hour.

CHOCOLATE-CARAMEL FILLED COOKIES

Steps:

• Make cookie dough as directed on package, stirring in flour with cookie mix. Shape about 1 tablespoon dough around 1 chocolate caramel candy, covering completely. Place 2 inches apart on Reynolds Parchment Paper lined cookie sheets. Bake at 375°F 10 to 12 minutes. Cool; place cookies on cooling racks.
• Microwave chocolate chips and milk uncovered on High 1 to 2 minutes or until melted, stirring until blended. Spoon glaze onto each cookie. Top with sprinkles. Let stand until glaze is set.

CARAMEL FILLED CHOCOLATE COOKIES

Steps:

• Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.
• Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

CARAMEL-CHOCOLATE CHIP SANDWICH COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, then honey and vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Reduce heat to low; cook and stir until sugar is dissolved. Remove from heat; cool to room temperature., Beat in enough confectioners' sugar to reach desired consistency. Spread 1-1/2 teaspoons filling onto bottoms of half of the cookies; cover with remaining cookies.

CARAMEL SURPRISE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. Cream first four ingredients until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips and walnuts., Shape tablespoonfuls of dough into balls. Wrap each around a Milk Dud; place 2 in. apart on ungreased baking sheets., Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool.

CHOCOLATE CHIP-CARAMEL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, salt, and baking soda in a bowl.
• Beat butter, brown sugar, white sugar, and vanilla extract together in a bowl using an electric mixer until creamy. Add eggs. Beat in the flour mixture gradually until just combined. Stir chocolate morsels, caramel morsels, and walnuts into the dough.
• Drop dough by rounded tablespoons onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 11 to 13 minutes. Cool on the baking sheet for 2 minutes.

CHOCOLATE SURPRISE COOKIES

Steps:

• Preheat oven to 375°F.
• Combine flour, cocoa, baking powder and baking soda in medium bowl; set aside.
• Beat butter, brown sugar and 1/2 cup granulated sugar with electric mixer at medium speed until light and fluffy; beat in eggs and vanilla.
• Gradually add flour mixture and 1/2 cup pecans; beat well.
• Cover dough; refrigerate 15 minutes or until firm enough to roll into balls.
• Place remaining 1/2 cup pecans and 1 tablespoons sugar in shallow dish. Roll tablespoonful of dough around 1 caramel candy, covering completely; press one side into nut mixture.
• Place, nut side up, on ungreased cookie sheet. Repeat with additional dough and candies, placing 3 inches apart.
• Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet 2 minutes.
• Transfer cookies to wire rack; cool completely.
• Place white chocolate chips in a small resealable plastic freezer bag; seal bag.
• Microwave at MEDIUM (50% power) 2 minutes. Continue microwaving in one minute intervals at 50% power until melted.
• Knead bag until chocolate is smooth. Cut off tiny corner of bag; drizzle chocolate onto cookies.
• Let stand about 30 minute or until chocolate is set.