Swirled Milk Chocolate Caramel Morsel Cookies Food

SWIRLED MILK CHOCOLATE & PEANUT BUTTER MORSEL COOKIES

Steps:

• Preheat oven to 350 degrees.
• combine flour, baking soda and salt in small bowl.
• Beat butter, granulated sugar, brown sugar and vanilla in large mixing bowl until creamy.
• Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in 1 cup morsels and nuts set aside remaining morsels.
• Grease (I used pam)a 15 X 10 inch jelly roll pan.
• Spread dough into prepared pan.
• Sprinkle with remaining morsels.
• Bake for 20 to 25 minutes or until golden brown.
• Cool in pan on wire rack.
• FOR DROP COOKIES:.
• Drop dough by rounded tablespoon onto ungreased baking sheets.
• Top with remaining morsels.
• Bake for 11 to 13 minutes or until golden brown.
• Cool on bakingshets for 2 minutes: remove to wire racks to cool completely.
• Makes about 4 1/2 dozen cookies.
• **NOTE: If omitting nuts, add 1 to 2 Tablespoons of all purpose flour.

NESTLE® TOLL HOUSE® CARAMEL FILLED DELIGHTFULLS™ CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

SWIRLED MILK CHOCOLATE & CARAMEL MORSEL COOKIES

Steps:

• Preheat oven to 350°F.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
• Stir in 1 cup morsels (THE MORSELS ARE THE NEW TOLL HOUSE SWIRLED MILK CHOCOLATE & CARAMEL MORSELS) (set aside remaining morsels) and nuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Top dollops with remaining morsels.
• Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 4 1/2 dozen cookies.
• PAN COOKIE VARIATION:.
• Grease 15 x 10-inch jelly-roll pan. Prepare dough as above, stirring in 1 cup morsels. Spread into prepared pan. Sprinkle with remaining morsels. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
• * NOTE: If omitting nuts, add 1 to 2 tablespoons of all-purpose flour.

CARAMEL SWIRLS

Steps:

• In a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Beat in egg yolk and flavoring. Gradually beat flour into creamed mixture. Refrigerate 2 hours or until easy to handle., In a microwave-safe bowl, melt caramels; stir until smooth. Stir in cream cheese until blended; set aside. Divide dough in half. Roll each portion between two pieces of waxed paper to 1/4-in. thickness. Spread caramel mixture over dough to within 1/2 in. of edges., Roll up tightly jelly-roll style, starting with a long side. Wrap rolls in plastic wrap; refrigerate 4 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

CHOCOLATE CARAMEL COOKIES

Steps:

• In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.