Hi friends and welcome to another Tasty Tuesday! Thanks so much for stopping by!
You know how most people are about chocolate?
That's how I am about carmel.
I love it.
The Mr. always knew I loved it, but I don't think he understood just how much until just a week or so of marriage when I was dying for something sweet and our new little place hardly had anything in it in the food department-but we had a bottle of carmel ice cream sauce. So of course I grabbed a kitchen spoon and ate that right up.
He has never, ever let me live that down. Especially because he knows I would do it again any time. So while these cookies are a delicious basic chocolate cookie that you could "dress up" anyway (think peanut butter chips, or chocolate chips for the extreme chocolate lovers in your life), or they are even delicious plain and just as they are. But I have to wonder-why would you want to?
These are the perfect chewy cookie with a gooey carmel filling in the middle. I could eat these every day for every meal and be a happy woman. Try these out for utter happiness.
Here's what you'll need...
1 1/4 cups butter, softened
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
Optional: 1 bag of carmel candies, or 2 cups of chips (peanut butter, butterscotch, chocolate-whatever you like)
(This recipe yields approximately 54 cookies, unless you like giant cookies like I do. Also, I typically half this recipe because 54 of these delicious beauties would be a very bad thing in my house.)
Start by prepping the carmel candies! I'd be embarrassed to talk about the number of candies that were consumed in this portion of the baking process-so let's just skip over it and pretend like I didn't have to shove a stack of wrappers in the trash so you all didn't see it in the background of any of these pictures.
I've found the best way to do these is to make them like a round disc. So I start by kind of squeezing in all 4 corners, then flattening the whole candy a bit. This is not a huge deal or anything, however I have found that doing this helps ensure that the candy stays inside the cookie and that the corners don't poke through while they bake.
Next preheat the oven to 350 and grease a baking sheet. In a large mixing bowl cream together the butter and sugar until light and fluffy. Add eggs and vanilla and beat well. In another bowl combine all the dry ingredients and blend gradually with the creamed mixture. Stir in your chips now if you're using any. For these carmel cookies, take a good sized spoonful of dough.
Bury the carmel in the center of the dough ball and work it in between your hands to shape it into a ball. If this is too difficult try to refrigerate your dough for a bit (I never do this because I can't wait that long, but you could if you have more self control than myself) or lightly butter your hands. I usually am pretty messy when I'm done with all the cookies, but nothing too difficult at all.
Bake for 7-9 minutes, keeping a close eye on them. You definitely don't want to over bake these.
Printable version found here!
Linking up with: Call Me PMC, Feeding Big, Lou Lou Girls, Emily, Mandy, Ali, Make Ahead Meals, Pint Sized Baker, Time to Sparkle, Cornerstone Confessions, Sweet Sharing Monday, Table for Seven, Hun What's for Dinner, You're Gonna Love it Tuesday, God's Growing Garden, Foodie Friends
Now on to the party! A huge thank you to everyone who linked up last week-you all seriously blessed me. Here are a few favorites from last week's party!
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