Now that the kids are back in school, I have more time during the day to bake. I like to bake, but I have to be in the mood to do it. I like to turn on a podcast, listen to a book on Audible or blast really questionable music on the speaker in my kitchen. It is incredibly relaxing and I get indulge my inner domestic goddess at the same time. I also pretend that I am June Cleaver and my kids will walk in the door from the bus to a plate of still warm cookies and my house smells will like freshly baked treats and that they will appreciate the time I took to do so. That is rarely the case, but every now and again, I do like to surprise them with a homemade cookie. And usually, they are really grateful for it.
I am late to the stuffed cookie party. It’s probably a good thing, they are pretty. delicious. I used a peanut butter cookie recipe that I like and substituted the peanut butter with chocolate hazelnut spread. Then I looked around and realized that I had a fresh bag of dark chocolate sea salt caramels leftover from a s’mores party and got the brilliant idea (if I do say so myself) to stuff a caramel inside the already divine dough. It was a match made in heaven. Be warned, it tastes good on pretty much anything. My personal favorite way to eat it? Off of a spoon.
All 18 of these babies were gone by morning.
This first time I made these, I did not chill the dough. That is why my cookies look a little flat. I don’t mind them like this, but if you would prefer a firmer cookie, make sure to chill before you bake them off.
1/2 cup butter, room temperature
1 cup chocolate hazelnut spread
3/4 cup sugar
1/2 cup brown sugar
1 Tablespoon milk
1 teaspoon vanilla
1 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
18 dark chocolate sea salt caramels
sea salt (optional)
Whisk together flour, baking soda, baking powder, and salt. Set aside.
In a stand mixer, cream together butter, chocolate hazelnut spread, and both sugars until light and fluffy, about 4 minutes.
Add the egg, milk, and vanilla. Stop and scrape the sides of the bowl.
Slowly add flour mixture.
Mix until combined, and chill for one hour. Using a scoop, portion the dough and press a caramel into the center.
Seal the caramel completely with the cookie dough. Place on a parchment lined baking sheet. Sprinkle with sea salt.
Bake in a preheated 350 degree oven for 10 to 12 minutes. Let cool on baking sheet for 10 minutes, transfer to a rack to cool completely.
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