So tonight I went to Zumba. I like going in the middle of the week because it gives me some extra energy and it makes me feel better. An hour of dance aerobics is not only fun, but I get to see some people I enjoy talking to that I wouldn’t otherwise see. So after I got home I was wired and ready to go. I watered the plants, cleaned up the kitchen, made dinner, and then sat down. The only problem was that while I was sitting, my mind was racing.
I started thinking about the What’s Baking? challenge hosted by Sandra of She Cooks and Bakes! The theme is to make a favorite childhood dessert with a twist. The favorite dessert part was east. I’ve always loved chocolate chip cookies. The twist part was more difficult.
Looking in the refrigerator I found some sugar cookie dough. I also found a bag of wrapped caramels and suddenly the idea of caramel filled chocolate chip cookies came to me. I only needed three ingredients, which is seriously dangerous because they are insanely easy to make.
These cookies rock! Soft chocolate chip cookies that are browned and slightly crisp on the bottom and filled with gooey caramel. So amazingly good and a great twist on a traditional favorite.
Caramel Filled Chocolate Chip Cookies (a Hezzi-D original)
1 package Pillsbury sugar cookie dough
3/4 c. Nestle chocolate chips
12 Kraft wrapped caramels
1. Preheat the oven to 375 degrees.
2. Place the sugar cookie dough in a large bowl and mix with your hands. Add in the chocolate chips and mix until combined.
3. Unwrap each caramel and cut in half. Working with a 1 inch ball of dough, place a caramel half on the dough and wrap the cookie dough around it. Place each dough ball on a baking sheet.
4. Bake for 13-15 minutes or until just turning golden brown. Allow to rest on the cookie sheet for 2 minutes before transferring to a wire rack to cool.