Caramel Stuffed Brown Butter Snickers Chocolate Chip Cookies with a Soft Middle

Set out all-purpose flour, cake flour, and baking soda before you start Caramel Stuffed Brown Butter Snickers Chocolate Chip Cookies with a Soft Middle. The batch is written for 48 Cookies.

Count on 20 minutes of prep, 10 minutes of cooking, about 45 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 3 cups all-purpose flour
• 1 cup cake flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cornstarch
• ¾ teaspoon kosher salt
• 1 ¼ cups unsalted butter browned and cooled, directions below
• ¼ cup cream cheese not whipped, not light
• 1 ½ cups brown sugar packed
• 1 cup granulated sugar
• 2 eggs
• 1 tablespoon vanilla
• 1 cup semi-sweet chocolate chips I use Ghirardelli
• ½ cup bittersweet chocolate chips 60% …also Ghirardelli
• ½ cup Snickers chopped
• 24 caramels cut in half

How the cooking goes

1. Brown your Butter: In a saucepan melt the butter over a moderate flame and continue to cook and swirl until it turns brown, brown bits stick to the bottom of the pan and smells delightfully nutty. Move it onto a bowl to cool (make sure you get all those yummy brown bits too!).
2. In a mixing bowl combine flours, baking soda, baking powder, cornstarch, and salt. Whisk together and keep it to one side.
3. Blend butter and sugars in the bowl of a electric mixer and beat until creamy and lighter, 3-4 minutes. Add the eggs one at a time, beating between each addition. Add the vanilla with the second egg. Be sure to scrape down the sides of the bowl as necessary.
4. Reduce the mixer speed to low and gradually add the flour mixture. You usually do 4-5 additions, scraping down the bowl as necessary. Make sure you add the next addition as soon as most of the flour has been incorporated from the last one.
5. Add the chocolate chips and Snickers either with the mixer or with a wooden spoon.
6. Refrigerate overnight. You know, you know. Patience grasshopper. The melted butter makes this step critical.
7. Heat the oven to 350° and line several sheet pans with parchment or silpat.
8. Roll dough into balls approximately the size of a golf ball. Divide each ball in half and make a little indent with your finger. Either spoon caramel sauce in the indent or press half of a caramel candy. Put the two halves back together and gently press down the sides to reform a ball.
9. Set on a cookie sheet 2 inches apart and bake for 10-12 minutes or until the sides begin to brown and the edges are set. The centers will still look underdone.
10. Allow it to cool 5 minutes on the sheet pan and then remove to a wire rack to cool until it is no longer warm. If you are impatient and you eat a cookie too soon, it will seem way underdone and the caramel may still be hot and oozy.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open Pistachio Cherry Cookies with a Soft Middle and Spice Cookies Blended for the Pantry.