There is nothing better than a fresh batch of homemade cookies just the smell is enough to make us want to bake some! But have you ever tried the classic chocolate chip cookies with a little twist, what about a delicious caramel center? It's hard to believe, but they are even better than regular chocolate chip cookies! Here's how to make them.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temp
- 1/4 cup cream cheese, at room temp
- 1/2 cup sugar
- 1 cup packed light brown sugar
- 1 1/4 teaspoons vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 16 soft caramels
- In a medium mixing bowl, whisk together the dry ingredients; flour, baking soda and salt.
- Using a stand mixer with the paddle attachment, cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, make sure to scrap down the sides. Add in the eggs, one at a time and beat each time. Add the flour mixture, beat until just combined, then stir in the chocolate chips. Do not overbeat.
- Cover the dough with plastic wrap and place in the refrigerator for a minimum of 2 hours and up to 3 days.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Using a spoon or ice cream scoop, scoop out about 2 tablespoons of cookie dough and flatten it slightly. Place a soft caramel in the center of the dough. Top the caramel with an other 2 scoop of dough and press slightly the dough so the caramel is completely covered by the dough. Repeat with the remaining dough.
- Place the cookies on the baking sheet at least 2 inch apart.
- Bake for 12 to 15 minutes until they are slightly underbaked. IMPORTANT: Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!