Mini cookies loaded with chocolate chips and stuffed with caramel candy? Yes, please!
Although cookies can’t be an everyday snack after school, they do make a special way to acknowledge the day. Maybe it’s the first day of school, the completion of a major project, or a made-up celebration. Whatever the reason, all the kids I know surely appreciate a warm cookie or two or three. . .
My children are fans of chocolate, so their after-school treats tend to include chocolate in some form or fashion. We’ve had plain old chocolate chip cookies, reverse chocolate chip cookies, and chocolate-dipped peanut butter cookies. However, my kids are in college now, which means the cookies need to be shipped. Since I’m not willing to pay for overnighting cookies, it means that they’re in transit for at least three days. Bye bye, warm from the oven cookies.
I’ve been sending different types of cookies that do well when not eaten until several days of baking. For the latest shipment, I decided to try a cookie that was more of a ball-shape, hoping the density of it would uphold the integrity of the cookie’s texture. Of course, it needed to include chocolate, so these cookies have both mini chocolate chips and chocolate covered caramel. The good news is that even after four days in delivery they were delicious.
Three suggestions on eating:
- Eat about 2 minutes after removing from the oven to enjoy a warm cookie with a gooey filling.
- If eating these cookies later, reheat in the microwave for a few seconds, which will turn that cookie into a melty delight. (Don’t overheat or it will become dry.)
- If your family isn’t crazy about caramel, try using a mini peanut butter cup.
- 1 cup butter, softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. salt
- 1 tsp. baking powder
- 2-3/4 cups flour
- 1 cup mini chocolate chips
- 48 chocolate covered caramels, unwrapped
- In the bowl of a stand mixer, combine butter and sugars. Beat on medium for 3 minutes.
- Add eggs, one at a time, beating until incorporated.
- Add baking soda, salt, and flour, mixing until blended.
- Add chocolate chips, and stir until combined.
- Cover dough with plastic wrap and refrigerate for 2 hours.
- After 2 hours, preheat oven to 350.
- Line mini muffin pan with liners.
- Place a heaping teaspoon of dough into each liner.
- Bake for 10 minutes or until golden.
- Place tray on wire rack and push one caramel into each cookie.
- Cool for 5 minutes, then transfer cookies to cooling rack.
- Repeat for second batch.