Salted Caramel Stuffed Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, light
  • 1 cup Chocolate chips, semisweet
  • 2 tsp Cornstarch
  • 1/4 cup Granulated sugar
  • 20 Kraft caramels
  • 1/2 tsp Salt
  • 1 Sea salt, coarse
  • 1 tsp Vanilla

• Dairy

  • 7/8 cup Butter, unsalted

Found on therecipecritic.com

Description

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• ½ teaspoon salt
• ½ cup plus 6 tablespoons unsalted butter, softened
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoons vanilla
• 1 cup semisweet chocolate chips (or milk chocolate if you prefer)
• 20 kraft caramels, or 20 rolo chewy caramels ** see note
• coarse sea salt for sprinkling

Directions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
• In a medium bowl whisk the flour, baking soda, cornstarch and salt.
• In another medium bowl or stand mixer add the butter, and sugars and beats until fluffy. Add the egg and vanilla and beat until incorporated.
• Add the wet ingredients to the dry ingredients and combine. Fold in chocolate chips.
• Roll about 2 tablespoons of the cookie dough into a ball. Add one caramel into the center and fold the dough over the caramel and form a ball. Place onto the cookie sheet.
• Bake for 8-10 minutes or until they are lightly golden brown. Remove from the oven and let rest for 10 minutes. Sprinkle with sea salt. Transfer to a wire rack to cool completely.