Recipe developed and shot by @cy_eats.
What You’ll Need:
10 1/2 tablespoons unsalted butter, room temperature
3/4 cup + 2 tablespoons dark brown sugar
1/2 cup white granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 cup + 2 Tbsp all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
1 12 cups semi-sweet chocolate chips
10 caramel squares
What to Do:
Sift together flour, baking powder and baking soda in a medium bowl and set aside.
Using an electric mixer at medium speed, cream together butter, sugars and salt until fluffy and light in color in a large bowl. Reduce speed to low and add egg then vanilla extract. Once incorporated, slowly add the flour mixture until just combined. Add in 1/2 cup chocolate chips and mix together by hand. Wrap cookie dough ball in plastic wrap and refrigerate for at least 10 minutes. (You can refrigerate for up to 3 days. When ready to use, remove from refrigerator and let rest until malleable.)
Divide dough into six even pieces and form into balls. With each ball, cut in half and then flatten each half into a circle about 2.5” in diameter. Put 1 1/2 caramel squares into the center of circle then top with other half and seal edges tightly around caramel. Repeat for each ball of dough then place on a baking sheet with room between each cookie as they will spread.
Top each cookie with as many chocolate chips as will fit. Cluster them closely together and gently press them into the top of the cookie dough.
Place pan of stuffed cookies in freezer for at least 30 minutes before baking. (You can freeze individual stuffed cookie dough at this point, wrapping each cookie tightly with plastic wrap then storing in a Ziploc freezer bag.)
Preheat oven to 375°F. Bake for 12-17 minutes, until they’re browned around the bottom edge. If your oven is uneven, flip pan halfway through baking.
Let cookies rest for 5-10 minutes so they can set before moving them. Use a spatula to lift them and be careful as they will be soft in the center.