Caramel-Stuffed Chocolate Chip Cookie Cups
"If you're prone to having your cookies spread or not bake up as thick as you wish, this foolproof recipe is what you need (courtesy of baking the cookies in a muffin pan) and you don't even need to use a mixer. The dough is made in one bowl, you don't have to chill it, and from start to finish, 30 minutes is all that separates you from warm, thick, stuffed cookie heaven. The cookies are buttery soft with squishy interiors, and a slight chewiness around the edges. The chocolate is melty and gooey, and will make you reach for napkins. The best part is finding a big buttery, rich caramel in the center. It's like digging for a treasure and striking gold...."
INGREDIENTS
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1/2 cup unsalted butter, melted
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1 large egg
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3/4 cup light brown sugar, packed
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1/4 cup granulated sugar
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1 tablespoon vanilla extract
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1 3/4 cup all-purpose flour
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1 1/2 teaspoons cornstarch
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3/4 teaspoon baking soda
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pinch salt, optional and to taste
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1 cup semi-sweet chocolate chips
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12 Werther's Original® Baking Caramels, unwrapped
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