Milk Chocolate Chip Carmel Stuffed Cookies
These Milk Chocolate Chip Caramel Stuffed Cookies are thick and chewy, and rich and gooey! All you need is a tall glass of milk to go with them.
Servings: 12 -14 cookies
Ingredients
- 1 1/3 cup all purpose flour
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp espresso powder
- 3/4 cup milk chocolate chips
- 1/4 cup m&ms (I used mini, but feel free to use large*)
- 12-14 chocolate coated caramels, like Rolos
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Cream butter with a mixer until light and fluffy, about 1-2 minutes. Add in brown sugar and white sugar and cream until well combined.
- Add in the egg and vanilla extract. Mix.
- Next, add in salt and espresso powder.
- In a separate bowl, sift flour, cornstarch, and baking soda. Slowly add dry ingredients into the wet ingredients.
- Once combined, add in milk chocolate chips and m&ms. Mix until combined.
- Allow dough to chill for about 20 minutes (it makes the dough easier to work with when stuffing with caramel).
- Once chilled, scoop out 1 Tbsp of dough and flatten slightly in the palm of your hand. Place a chocolate covered carmel in the center. Top the caramel with another Tbsp of dough, and seal the dough together with your fingers. Do the same for the rest of the cookies.
- Bake for 14-15 minutes, or until the cookies are lightly golden brown.
- Enjoy!
Notes
*If you use regular m&ms, I would suggest using 1/2 cup milk chocolate chips (instead of 3/4 cup) and 1/2 cup m&ms.