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CHOCOLATE CHIP COOKIE BARS STUFFED WITH SALTED CARAMEL AND PEANUT BUTTER CUPS



INGREDIENTS:
2 cups all-purpose flour plus 2 Tablespoons
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled
1 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla 

2 cups chocolate chips
10 ounces salted caramel (click here for recipe I used)  OR use 10 ounces Kraft caramel squares plus
3 tablespoons heavy cream

bag of snack size peanut butter cups




Directions:



1. Preheat oven to 325 degrees. Line 11×7 with nonstick foil. 

2. In a mixer, beat the melted butter and sugars
together.  Add egg, egg yolk, and vanilla.  Slowly add all of the dry ingredients (flour, salt, baking soda) and mix on low.  Add the chocolate chips.


4. If you are using Kraft caramels,  microwave them with heavy cream until smooth.

5. Divide your cookie dough in half. Press half into the pan and smooth it.   Pour whichever caramel you are using on top.  Lay peanut butter cups on top to cover the caramel.  Drop scoops of dough over the peanut butter cups and spread to cover pb cups.   

6.Bake for 30 minutes or until golden.  Cool completely in the an before attempting to cut! 
Adapted from Two Peas and Their Pod

CHOCOLATE CHIP COOKIES STUFFED WITH DOVE MILK CHOCOLATE MINI CANDIES

OTHERWISE KNOWN AS KILLER CHOCOLATE CHIPS!

2 1/4 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract


1 egg


1 egg yolk
use 2 cups mini chocolate chips
1 bag of Dove mini milk chocolate squares, unwrap one for each cookie you make.
 Preheat oven to 350 degrees. Line cookie sheets with parchment.
Beat
butter and both sugars until well blended. Add in vanilla, egg and
yolk until light and creamy. Add in flour, salt and baking soda just
until incorporated. Stir in chocolate chips by hand. Chill if you have
time.
Grab a nice scoop of dough and surround the chocolate candy so it is completely enclosed.  Bake 11-14 mins. or until edges are browned and centers no longer look
wet. Cool completely on sheets.
 

CHERRY CHOCOLATE CHIP COOKIES

I have tried many different chocolate chip cookie recipes over the year in efforts to find the perfect recipe.  There are some really amazing “classic” recipes for this popular cookie, but when I found this one, I knew it was going to be my new favorite.  As a child, people used to actually give me huge Costco sized jars of maraschino cherries for my birthdays because I loved them so much.  Add maraschino cherries to a chocolate chip cookie….yep, pretty much amazing!

Cherry Chocolate Chip Cookies
10 oz. jar maraschino cherries
1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
3 Tbsp. reserved cherry juice
2 eggs
2 1/2 cups flour
1 tsp. salt
1/2 tsp. baking powder
3/4 tsp. baking soda
1 cup semisweet chocolate chips
Drain the jar of cherries, but make sure to reserve 3 tablespoons of the juice.  Chop the cherries and set aside.  
Cream butter and shortening, add sugars and beat until fluffy.  Add vanilla, cherry juice and eggs.  Mix well.  Add flour, salt, baking powder and baking soda.  Mix until combined.  Add chopped cherries and chocolate chips, mix until combined.
Drop onto an ungreased cookie sheet.  Bake 8-10 minutes at 350, or until the edges begin to brown slightly.  Enjoy!