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.
Prep Time20 minutesmins
Cook Time15 minutesmins
Chill Time20 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Caramel Cookies
Servings: 12-14 cookies
Author: Michelle
Ingredients
1 1/3cupall purpose flour
1/2tspbaking soda
1tspcornstarch
1/2cupbutter, softened
1/2cupbrown sugar
1/2cupsugar
1egg
1 1/2tspvanilla extract
1/2tspsalt
1/4tspespresso powder
3/4cupmilk chocolate chips
1/4cupm&ms (I used mini, but feel free to use large*)
12-14chocolate 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.