What can I really say about cookies? Delicious, chewy, crisp, sweet, endless variety! I love a good cookie but to be honest with you I think a regular chocolate chip cookie gets boring! But somehow it seems to be Americas all time favorite cookie. Dont get me wrong, I like them but after having one Im done. I love something more exciting, a surprise in the middle, something unexpected so instead of making a classic chocolate chip cookie and made a little twist.
I literally went to the grocery store and picked out chocolate or caramel candy that I like and filled my cookies with that. And let me tell you THEY TURNED OUT AMAZING. Might not look super pretty but the flavor and over the top filling made my mouth turn inside out and upside down. I literally ate 4 cookies in 30 seconds. I couldn’t stop. I love and over the top creamy extra extra extra everything in any dessert. So these fit be perfectly.
The ones with marshmallows dont look good AT ALL but they taste AMAZING. Soft yet chewy and delicious. And the great thing is that you can literally use almost any candy bar, caramel or candy in general you like. I used a classic chocolate chip cookie recipe but just left out the chocolate chip and filled it with the stuff I like. I did 3 different ones but you can do how many you want.
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg, room temperature
- 1 tsp pure vanilla extract
- Reeses peanut butter cups, mini(not pictured)
- Caramel candy bars, (i used Milky way)
- Caramel bits (see picture)
- Rolo, caramel chocolate
1. Heat oven to 375°F. In small bowl, mix flour, baking soda and salt, set aside.
2. In large bowl, beat softened butter and sugars with electric mixer or stand mixer on medium speed, until light and fluffy.
3. Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Divide into 3 equal parts, or as many different cookies you want to make. And fill with the desired filling (see pictures for example).
4. Spread apart onto ungreased cookie sheets.
5. Bake 8 to 10 minutes or until light brown (centers will be soft). Let cool. Store covered in airtight container.