CARAMEL-STUFFED CHOCOLATE CHIP COOKIE CUPS

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Yield: 12 hearty stuffed cookies

Prep Time: 10 mintues

Cook Time: 10 minutes

Total Time: about 30 minutes, to allow for cooling

INGREDIENTS:

1/2 cup unsalted butter, melted
1 large egg
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 3/4 cup all-purpose flour
1 1/2 teaspoons cornstarch
3/4 teaspoon baking soda
pinch salt, optional and to taste
1 cup semi-sweet chocolate chips
12 Werther’s Original® Baking Caramels, unwrapped

DIRECTIONS:

Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan extremely well with cooking spray; set aside. I don’t like the cosmetic look of paper liners because of ridges they leave, and have never tested this recipe with them and unsure if they stick.
To a large microwave-safe mixing bowl, add the butter and heat to melt, about 1 minute on high power. Allow the butter to cool momentarily so you don’t scramble the egg.
Add the egg, sugars, vanilla, and whisk to combine.

Add the flour, cornstarch, baking soda, optional salt, and stir until just combined; don’t overmix
Fold in the chocolate chips.

Using a 1/4-cup measure, portion out the dough, into 12 equal-sized pieces. I found that a scant 1/4 cup was an ideal size and allowed for 12 cookies. If you use a slightly slightly overfilled 1/4-cup, you may only yield 10-11 cookies. The chocolate chips may be prone to falling out, but just keep pressing them back in, and strategically place chips at the top of the dough mounds.

To the center of each dough mound, insert 1 caramel. Tuck the sides up the dough up around the caramel so that it’s totally contained and sealed within dough. This is important so it doesn’t touch the sides of the pan while baking since they could turn into sticky, molten mess. Roll each stuffed mound of dough between palms to form smooth balls and place 1 ball into each of the 12 cavities of the prepared pan.

Bake for about 10 to 11 minutes, or until tops are just set; making sure not to overbake because cookies will continue to cook in pan (carryover cooking) while they cool. Allow cookies to cool in pan for 15 to 20 minutes, or until firm enough to remove. I baked the cookies shown for 10 1/2 minutes and allowed them to cool in pan for 20 minutes.

To dislodge cookies if you’re having any trouble, gently run the tip of rubber spatula around the rim of the cavity. Don’t use a knife because it’ll scratch the pan. Or simply invert the pan over a your work surface and tap on the bottom and they’ll pop out. Cookies will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months.

Unbaked cookie dough mounds can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

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