How do you get the Caramilk Bar inside the cookie? Very, very carefully.
I spent today with my cousin J. She kindly provided a recipe for chocolate chip cookies, stuffed with Caramilk bar pieces. Intriguing!
It’s a cutout from a magazine and I’m not sure which magazine it’s from, and it turns out it was in a Longo’s flyer.
Tonight I made a beeline to the store to get Caramilk bars to try these out.
Good to know before you start: This dough is hard to handle.After the dough is prepared, but before the candy pieces are added, chill it in the fridge. I prepared an entire batch of dough but only baked 12 cookies tonight, and by the 9th cookie, as I was shaping it, it began to stick to my hands badly. I recommend baking them in small batches for this reason.
Time required: around 1 hr
Yields: around 36 cookies
Cost per cookies: $1.00
Total cost if you have none of the ingredients: $36.00
Kitchen implements I used:
- large baking pan
- parchment paper
- 1 C unsalted butter, softened
- 1 C brown sugar, packed
- ½ C granulated white sugar
- 2 eggs, room temp
- 1 TBSP vanilla
- 3 C flour
- ½ TSP baking powder
- ½ TSP baking soda
- ¼ TSP salt
- 1 C milk chocolate chips
- 4 Caramilk bars
1. Pre-heat oven to 177°C / 350°F, centre rack. Line baking tray with parchment paper.
2. In a mixer, beat butter until fluffy.
3. Add both sugars, beat until blended.
4. Beat in eggs, one at a time.
5. Add vanilla. Set mixture aside.
6. In a large bowl, whisk together: flour, baking soda, baking powder, and salt.
7. Stir dry mixture into butter mixture, adding half at a time.
8. Stir in chocolate chips. Place mixture in the fridge for at least 10 min.
No pic for you!
9. Use knife to cut the Caramilk bars apart.
10. Scoop out dough with a table spoon, roll into a ball. Make a small indent with your fingers, and place one square of Caramilk into the indentation. Pinch the dough up to cover the candy, and roll it through your hands again to smooth it out, then place on tray.
11. Bake 15 min. Cool in pan for 5 minutes before transferring to wire rack.
Cool on rack at least 2 min before eating.
Verdict: Stupendous! Loved this.
The dough is different from what I’m used to, it has a heavy, almost cake-like consistency, and the caramel centre is piping hot. And so good. They were much better than the cookies stuffed with Oreos.
I baked 12 and put the rest of the dough in the fridge. Together with Boyfriend and V we enjoyed them with milk. (These also dunk well!)
Both agreed “These are really good.”
So, do you think this would work with my chocolate chip cookie recipe?
Normally I always use your chocolate chip cookie recipe, but this time wanted to try the recommended dough. I think it would be quite good with your cookie recipe.
Glad you liked the recipe! I got the recipe from a Longo’s (supermarket) flyer about 5 years ago. Once the cookies are completely cool, when you go to eat another, microwave the cookie for about 5 seconds – it’ll bring back the gooey warm caramilk middle, yummy! If you make this with another chocolate chip cookie recipe with good success please let me know – I also find the cookie recipe dense and cake like.
Ah, thank you. Alas I have none left to microwave but I will keep that in mind next time.
I will. 😛
I tried this again using Kate’s cookie recipe, and they were also great.
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I like what I see so now i am following you. Look forward to exploring your web page yet again.
Thank you, glad you have enjoyed reading it.