Candy Stuffed Cookies Food

CANDY STUFFED COOKIES

Steps:

• Preheat oven to 325 degrees.
• In a large bowl, cream butter and sugar until light and fluffy, then add eggs and vanilla and beat again.
• Add baking soda and salt and stir well to combine. Add flour, mixing until just combined, then add the chocolate chips and stir to distribute.
• Cut 15 fun size candy bars in half.
• Grease full size muffin tins (enough for 30 candy bar stuffed cookies). Using a cookie scoop, add one scoop to each of the bottoms of the muffin tins.
• Place half a fun size candy bar atop each dollop of dough and press down so it is into the dough but not all the way to the bottom.
• Use a small scoop to add a second (smaller) scoop of dough to each cookie.
• Gently press down on the cookie dough ball to flatten enough to cover the candy bar.
• Bake at 325 degrees for 19-21 minutes. Do not overbake. These will be less done looking than cookies generally are.
• Cool in the muffin tins for 10 minutes, then carefully remove them and place on a cookie rack to cool the rest of the way.
• Store in an airtight container on your counter for three to five days.

CARAMEL-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
• Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
• Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

KIT KAT CHOCOLATE CHIP COOKIES

Steps:

• Cut tube of cookie dough into four equal parts.
• Break Kit Kat bar into four equal parts.
• Stuff each cookie dough piece with a piece of the Kit Kat bar.
• Bake at 350°F for 10 minutes.
• Enjoy!