Tastē Tuesday~ 24 hours late...those darn snow days!
Just the name of this recipe is likely to make your mouth start watering. When I came across it, while looking for something completely different and not nearly as indulgent, I just had to store it away for a future splurge. After staring at a bag of caramels that have been in my pantry since a fall idea to make fancy caramel apples inspired me to buy them but never actually make them, I decided now was the time to try the recipe. Candy manufactures actually do make "caramel bits," however, they are hard to find, and cutting caramel squares into quarters works just as well.
These cookies in a dish were actually quite easy to whip up. If you are a cookie dough feign, as yours truly, and actually have dough to put in the oven, here is what I learned:
1) These are a yummy treat!...and being "deep-dish" would be delicious with a scoop of ice-cream. I couldn't bring myself to add even more dessert on top of dessert. Best served warm!
2) I did not add extra toffee bits as suggested and found that I could not really taste them within the cookie. The caramel and chocolate are much more pronounced. The next time I make them, I am going to substitute peanut butter chips for the toffee bits. Once again, I bought peanut butter chips for something I never made, so this experiment might happen sooner rather than later. If it does, I'll update you on how that works out. I love peanut butter and can't imagine it won't be amazing!
3) I realize that not everyone has ramekins sitting in their cupboards, so with a bit of the leftover dough, I made regular cookies to see how they would turn out. To be honest...I actually liked the regular cookies better...I think. There isn't anything about this recipe that mandates it be cooked in a ramekin, so if a cookie sheet is what you have, don't shy away from trying these out. If you do choose to make regular cookies, try to push the caramel bits in towards the center of the cookie before putting them in the oven. The caramel gets nice and toasty and will ooze out onto the cookie sheet if at the very edge of the cookie, and you don't want to lose any of the caramel goodness. In case this happens despite best precautions, line your cookie sheets with parchment paper to make clean-up a breeze.
If you are ready to satisfy a craving, here is the recipe:
Just the name of this recipe is likely to make your mouth start watering. When I came across it, while looking for something completely different and not nearly as indulgent, I just had to store it away for a future splurge. After staring at a bag of caramels that have been in my pantry since a fall idea to make fancy caramel apples inspired me to buy them but never actually make them, I decided now was the time to try the recipe. Candy manufactures actually do make "caramel bits," however, they are hard to find, and cutting caramel squares into quarters works just as well.
These cookies in a dish were actually quite easy to whip up. If you are a cookie dough feign, as yours truly, and actually have dough to put in the oven, here is what I learned:
1) These are a yummy treat!...and being "deep-dish" would be delicious with a scoop of ice-cream. I couldn't bring myself to add even more dessert on top of dessert. Best served warm!
2) I did not add extra toffee bits as suggested and found that I could not really taste them within the cookie. The caramel and chocolate are much more pronounced. The next time I make them, I am going to substitute peanut butter chips for the toffee bits. Once again, I bought peanut butter chips for something I never made, so this experiment might happen sooner rather than later. If it does, I'll update you on how that works out. I love peanut butter and can't imagine it won't be amazing!
3) I realize that not everyone has ramekins sitting in their cupboards, so with a bit of the leftover dough, I made regular cookies to see how they would turn out. To be honest...I actually liked the regular cookies better...I think. There isn't anything about this recipe that mandates it be cooked in a ramekin, so if a cookie sheet is what you have, don't shy away from trying these out. If you do choose to make regular cookies, try to push the caramel bits in towards the center of the cookie before putting them in the oven. The caramel gets nice and toasty and will ooze out onto the cookie sheet if at the very edge of the cookie, and you don't want to lose any of the caramel goodness. In case this happens despite best precautions, line your cookie sheets with parchment paper to make clean-up a breeze.
If you are ready to satisfy a craving, here is the recipe:
Deep-dish Chocolate Chip, Caramel, Toffee Cookies
4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 cups butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 Tbs vanilla extract
1 cup semi-sweet chocolate chips
1 cup caramel bits
1/2 cup toffee bits
Preheat oven to 375 degrees F. Grease baking ramekins.
Combine first three ingredients in a bowl and set aside.
Beat butter and sugars until creamy; beat in eggs and vanilla.
Gradually stir in flour mixture.
Stir in chocolate chips, caramel, and toffee, reserving some of each for topping cookie dough (just makes it prettier).
Place 1/4 cup of cookie dough in each ramekin. Place ramekins on a cookie sheet and bake at 375 for 12-15 minutes or until golden brown.
4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 cups butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 Tbs vanilla extract
1 cup semi-sweet chocolate chips
1 cup caramel bits
1/2 cup toffee bits
Preheat oven to 375 degrees F. Grease baking ramekins.
Combine first three ingredients in a bowl and set aside.
Beat butter and sugars until creamy; beat in eggs and vanilla.
Gradually stir in flour mixture.
Stir in chocolate chips, caramel, and toffee, reserving some of each for topping cookie dough (just makes it prettier).
Place 1/4 cup of cookie dough in each ramekin. Place ramekins on a cookie sheet and bake at 375 for 12-15 minutes or until golden brown.
Let cool on wire rack for about 10 minutes before serving. Top with ice cream and extra toffee bits if desired.
You can freeze any extra cookie dough, just place 1/4 cup balls onto a parchment lined cookie sheet and freeze for 1 hour. Once frozen, transfer cookie dough balls to a freezer bag and seal tightly then put back in the freezer until you are ready to eat. Thaw before baking.
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