Sugar Cookies With Caramel Pockets And Chocolate Drizzle Recipes

CARAMEL FILLED CHOCOLATE COOKIES DRIZZLED WITH CHOCOLATE

Steps:

• Mix butter, sugars, egg yolk, creamer or milk.
• and vanilla until light and fluffy.
• combine flour, cocoa, salt and baking soda gradually add to flour mixture.
• Cover and chill, which has to be done or you`ll have flat cookies!
• Melt caramels with cream in micro wave of double boiler stirring till melted and creamy.
• Remove dough from refrigerator and roll into 24 balls.
• Dip into light beaten egg white then roll into nuts.
• Place on a parchment-lined cookie sheets.
• Make indentations with thumb in center of each cookie.
• Pour in melted caramel and bake in a 350° oven for 10-12 minutes.
• Melt chips and butter in micro or double boiler.
• Drizzle on cooled cookies.
• Let firm up and enjoy!

SUGAR COOKIES WITH CARAMEL POCKETS AND CHOCOLATE DRIZZLE

Steps:

• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a spatula or wooden spoon. Divide dough in half. Cover and chill for 2 hours or until dough is easy to handle.
• Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or foil; set aside. On a lightly floured surface, roll half the dough into a 9x8-inch square. With a pastry wheel or pizza cutter, cut into eight 4-1/2x2-inch rectangles. Place a Ghirardelli Milk & Caramel SQUARES™ Chocolate near one end of each rectangle. Bring the dough strip up and over the chocolate square, pinching dough to enclose the chocolate square. Place on prepared cookie sheets. Repeat with remaining dough and chocolate squares.
• Bake for 12 minutes or until edges are firm and very lightly browned. Transfer cookies to a wire rack; cool.
• Meanwhile, for the chocolate drizzle, in a small microwave-safe bowl, combine the Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and shortening. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth.
• Spoon the chocolate drizzle over cookies. Let cookies stand in the freezer or at room temperature until the drizzle is set.
• Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

SUGAR COOKIES WITH CARAMEL POCKETS AND CHOCOLATE DRIZZLE

Steps:

• In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a spatula or wooden spoon. Divide dough in half. Cover and chill for 2 hours or until dough is easy to handle.
• Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or foil; set aside. On a lightly floured surface, roll half the dough into a 9x8-inch square. With a pastry wheel or pizza cutter, cut into eight 4-1/2x2-inch rectangles. Place a Ghirardelli Milk & Caramel SQUARES™ Chocolate near one end of each rectangle. Bring the dough strip up and over the chocolate square, pinching dough to enclose the chocolate square. Place on prepared cookie sheets. Repeat with remaining dough and chocolate squares.
• Bake for 12 minutes or until edges are firm and very lightly browned. Transfer cookies to a wire rack; cool.
• Meanwhile, for the chocolate drizzle, in a small microwave-safe bowl, combine the Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and shortening. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth.
• Spoon the chocolate drizzle over cookies. Let cookies stand in the freezer or at room temperature until the drizzle is set.
• Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

TRIPLE CHOCOLATE CARAMEL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and cocoa; gradually add to the creamed mixture and mix well. Stir in chocolate chips and pecans. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each ball. Smooth any cracks. Fill each indentation half full with caramel topping. , Bake at 350° for 15-18 minutes or until caramel is very bubbly and cookies are set. Cool for 5 minutes before removing to wire racks. Drizzle cooled cookies with candy coating.