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I love caramel and I love cookies. Outside of dunking cookies in caramel (note, keep that in mind for another day), I don’t have a great way to get caramel into cookies. It always seems to seep out if I use caramel I made, or it just gets too hard to bite through and the whole thing is usually a mess.
But I have a recipe for magic cookies where you make a filling that goes into the center and then wrap cookie dough around it. So I decided to take that dough and wrap it around a chocolate caramel bite to make these insane cookies. Now because the bites are bigger, you will end up with some epic, large cookies. But then you only need to eat one, right?
1 cup butter
2 cups brown sugar
2 1/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup cocoa
12 B.T. McElrath Chocolate Caramel Bites
Begin by creaming the butter and sugar. You only want to mix it for about 30-45 seconds. You don’t want the butter to get too fluffy. Add eggs one at a time, scraping down bowl if it needs it.
Add flour, cocoa, salt and baking soda. Stop mixing when the batter is uniform.
Take a small scoop of cookie dough and wrap it around the B.T. Bite. You want to make sure that none of the chocolate is showing and is completely wrapped in cookie.
I used a bit of flour on my fingertips to help keep the dough from sticking as much. You can chill the dough as well to help with this, but I’m impatient and the flour did the trick.
From here, I usually roll these cookies in sugar to give it a little crunch as well as visual interest. But these seem like they could use something more. Something fun. So I rolled some of them in caramelized cocoa nibs and some of them in colored sprinkles.
Bake at 350° for 12 minutes. If everything went well, you have a cookie with a warm chocolate center. Now don’t eat them right away…I know that’s hard. Let them cool. The result is a soft cookie with a fudge-like center. They are absolutely delicious.
Again, since these are very generous cookies, you really only need one. You’ll want more, but one should do the trick!
This recipe makes enough dough to make 12-15 giant cookies.