Caramel Stuffed Brown Butter Snickers Chocolate Chip Cookies

Caramel Stuffed Brown Butter Snickers Chocolate Chip Cookies

Today I am guest posting for the inspiring Hayley over at The Domestic Rebel while she lives it up in NYC!

Hayley seriously dreams up the most delicious and irresistible treats imaginable, so I figured Caramel Stuffed Brown Butter Snickers Chocolate Chip Cookies might be right up her alley.

Caramel Stuffed Brown Butter Snickers Chocolate Chip Cookies

A brown sugar, cream cheese and browned butter cookie base makes these extra chewy and soft, and then I mixed in chocolate chips, mini snickers and stuffed them with caramel. {squee!}

Caramel Stuffed Brown Butter Snickers Chocolate Chip CookiesI used homemade salted caramel but you could keep it simple and put half a caramel candy in each one. I just happened to have some lingering in the fridge after these Caramel Butter Bars happened.

These cookies are a modification of my latest favorite cream cheese chocolate chip cookie. Whoever said you don’t mess with perfection was just plain wrong.

Caramel Stuffed Brown Butter Snickers Chocolate Chip Cookies

They aren’t the prettiest of cookies but after one bite no one will care. The caramel melts in the oven and spreads throughout the cookie, so that you get a little caramel, a little Snickers and a little chocolate in each bite. Messy, gooey, awesomeness!

So head on over to The Domestic Rebel  for more delicious recipes and my full write up! And be sure to click around because if you like gooey, sweet, delicious desserts that are still super easy, you will LOOOVE Hayley’s site!

Caramel Stuffed Brown Butter Snickers Chocolate Chip Cookies

Yield: 48 Cookies

Caramel Stuffed Brown Butter Snickers Chocolate Chip Cookies

These Caramel Stuffed Brown Butter Snickers Chocolate Chip Cookies are soft and chewy and oozing with caramel, two types of chocolate and Snickers!!!

Ingredients

  • 3 cups all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cornstarch
  • ¾ teaspoon kosher salt
  • 1 ¼ cups butter, unsalted, browned and cooled (directions for browning below)
  • ¼ cup cream cheese (not whipped, not light, nothing less than the best)
  • 1 ½ cups packed brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 cup semi-sweet chocolate chips (I use Ghirardelli)
  • ½ cup bittersweet chocolate chips 60% (…also Ghirardelli)
  • ½ cup chopped Snickers (or more, if you’re in the mood)
  • 24 caramels, cut in half

Instructions

  1. Brown your Butter: In a saucepan melt the butter over medium heat and continue to cook and swirl until it turns brown, brown bits stick to the bottom of the pan and smells delightfully nutty. Transfer to a bowl to cool (make sure you get all those yummy brown bits too!)
  2. In a large bowl combine flours, baking soda, baking powder, cornstarch, and salt. Whisk together and set aside.
  3. Combine butter, cream cheese and sugars in the bowl of a stand mixer and beat until creamy and lighter, 3-4 minutes. Add the eggs one at a time, beating between each addition. Add the vanilla with the second egg. Be sure to scrape down the sides of the bowl as necessary.
  4. Reduce the mixer speed to low and gradually add the flour mixture. I usually do 4-5 additions, scraping down the bowl as necessary. Make sure you add the next addition as soon as most of the flour has been incorporated from the last one.
  5. Add the chocolate chips and Snickers either with the mixer or with a wooden spoon.
  6. Refrigerate overnight. I know, I know. Patience grasshopper. The melted butter makes this step critical.
  7. Preheat oven to 350° and line several baking sheets with parchment or silpat.
  8. Roll dough into balls approximately the size of a golf ball. Divide each ball in half and make a little indent with your finger. Either spoon caramel sauce in the indent or press half of a caramel candy. Put the two halves back together and gently press down the sides to reform a ball.
  9. Place on a cookie sheet 2 inches apart and bake for 10-12 minutes or until the sides begin to brown and the edges are set. The centers will still look underdone.
  10. Let cool 5 minutes on the baking sheet and then remove to a wire rack to cool completely. If you are impatient and you eat a cookie too soon, it will seem way underdone and the caramel may still be hot and oozy.
http://americanheritagecooking.com/2014/09/caramel-stuffed-brown-butter-snickers-chocolate-chip-cookies/

And If you want more chocolate chip cookies:

Brown Butter Cream Cheese Chocolate Chip Cookies

Brown Butter Cream Cheese Chocolate Chip Cookies

My Favorite Chewy Chocolate Chip Cookies 

My Favorite Chewy Chocolate Chip Cookie

Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies

Quadruple Chocolate Pudding Cookies

Quadruple Chocolate Pudding Cookies

Silver Dollar Chocolate Chip Cookies 

Silver Dollar Chocolate Chip Cookies

 Chewy Chocolate Chip Cookies (and one of the most pinned posts on the site)

Chewy Chocolate Chip Cookies

Nutella Chocolate Chip Cookies

Soft Nutella Chocolate Chip Cookies


Comments

  1. says

    Awesome! Total indulgence. I look forward to checking out her blog. P.S. You should also develop a Sriracha CCC recipe lol. I’ve only had Sriracha brownies and flourless chocolate cake. I also tried a Peanut butter cookie once. The first batch with reasonable amount of Sriracha turned out good. But you know me….I kept adding more to rest of the batch and ummm….it killed it lol.
    Miss Kim @ behgopa recently posted…Dunkin Donuts opens in Santa Monica, CAMy Profile

    • AmericanCooking22 says

      Thanks, Alexandra! Isn’t cream cheese amazing in cookies?! I am trying to resist putting it in every single recipe I make!

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