Mini Reese’s Chocolate Cookies

These rich chocolate cookies baked with mini Reese’s peanut butter cups are the perfect treat with a big glass of milk!

Mini Reese's Chocolate Cookies | JavaCupcake.com

These Mini Reese’s Chocolate Cookies aren’t the most glamorous or beautiful cookies I’ve ever made.  But, what they lack in appearance they make up for in flavor! Sooooo chocolatey with bites of Reese’s peanut butter cups running thoughout, these cookies definitely cure any craving I have for chocolate!

Mini Reese's Chocolate Cookies | JavaCupcake.com   Mini Reese's Chocolate Cookies | JavaCupcake.com

I started with the recipe from Hershey’s for their Chewy Chocolate Cookies and tweaked it a bit.  I subbed half the granulated sugar for brown sugar and added Reese’s mini cups instead of peanut butter chips.  I always love brown sugar in cookies, I think it really adds a depth of flavor and a subtle caramel hint that is just out of this world!

Mini Reese's Chocolate Cookies | JavaCupcake.com

Although these cookies flattened out a little more than I had hoped, they are still rich and chewy and so good!

Oh… what I really loved about making these cookies.  I was in and out of the kitchen in about an hour and a half.  Quick and simple.  No big mess and not a lot of time spent to make something super yum!  What more can you want from a cookie?

Mini Reese's Chocolate Cookies | JavaCupcake.com   Mini Reese's Chocolate Cookies | JavaCupcake.com

So, if you’ve got a chocolate craving and not much time… these cookies are for you!

Happy Baking!

Mini Reese's Chocolate Cookies
 
Prep time
Cook time
Total time
 
Serves: 2+ dozen cookies
Ingredients
  • 10 Tbsp unsalted butter, room temperature
  • ½ cup light brown sugar, packed
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 cup all-purpose flour
  • ½ tsp baking sad
  • ½ tsp salt
  • ⅓ heaping cup dark chocolate cocoa powder
  • 1 8oz bag Reese's Unwraped Mini Peanut Butter Cups
Instructions
  1. Line a baking sheet with parchment paper.
  2. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter about 1 minute until smooth.
  3. Add the sugars and beat on high until fluffy - about 2 minutes. Scrape the bowl and mix again 30 seconds.
  4. Add the egg and vanilla and beat on high 1 minute. Scrape the bowl and mix again 30 seconds.
  5. In another bowl, whisk together the flour, baking soda, salt and cocoa powder.
  6. In two parts, with the mixer on medium-low speed, add the flour and mix until incorporated.
  7. Add the Reese's mini cups and with the mixer on low speed, mix until just combined. NOTE: DO NOT OVER MIX otherwise you'll break up the min cups too much. You want them whole or in large pieces.
  8. Freeze for 30 minutes or chill in refrigerator for 2 hours.
  9. When ready to bake, preheat oven to 350F degrees.
  10. Using a kitchen teaspoon, drop dollops of dough onto your prepared baking sheet.
  11. Bake 8-9 minutes. Allow the cookies to cool on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
  12. Store in an air-tight container for up to 5 days - if they last that long!

Cherry M&M Cookie Bars

Cherry M&M candies and semi-sweet chocolate chips fill these cookie bars making them out-of-this-world delicious!

Cherry M&M Cookie Bars | JavaCupcake.com

My neighbor likes to collect things for me that she think I’ll like.  Most recently, she brought me a bag of Cherry M&M candies.  Now, you might not think this is too significant, but when our Commissary has something new, you have to jump on it and buy it immediately.  You never know when or if they’re going to have it again.

So I’ve got this bag of cherry M&M’s, what am I going to do with it?

Cherry M&M Cookie Bars.  Duh.

I mean really.  Was there any other option?  Not really.

Okay, now I know what I’m going to make, but now I had to figure out what I was going to do with them once I did make them.  I certainly didn’t need an entire pan of these sitting in my house.  I’d eat them all.  Or my kids would.

Oh… I’ve got it!

The 12th Man in Germany | JavaCupcake.com

My friend Holly is a photographer at Winter’s Splendor Photography and she’s taking picture of my 12th Man Rally.  I can give them to her as a Thank You! Perfect!  She’s got kids and a husband who can all enjoy them together.  Wonderful.

Are you wondering what a 12th Man Rally is?  If you didn’t already know, I’m a HUGE Seattle Seahawks fan.  I mean… I’ve loved them my entire life!  And finally… this year they are going to the Super Bowl!  For only the second time in the history of the team they are going to the Big Show!

To show my support for the team and my hometown of Seattle, I gathered as many Seahawks fans I could find and took a big group photo! The fans are called the 12th Man… 11 players on the field…. the 12th man in the stands.  That’s us!

Cherry M&M Cookie Bars | JavaCupcake.com

Back to these Cherry M&M Cookie Bars!  The batter is really a basic one… two bowls and a 9x13in pan are really all you need.  If you didn’t have Cherry M&Ms you could sub any candy, nut, or chocolate.  The possibilities are endless!

Enjoy!

Cherry M&M Cookie Bars
 
Prep time
Cook time
Total time
 
Serves: 15 cookie bars
Ingredients
  • 10.5oz all-purpose flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 12 Tbsp unsalted butter, melted
  • 1 cup brown sugar, lightly packed
  • ½ cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 bag Cherry M&M candies
Instructions
  1. Preheat oven to 325 F degrees and line 9x13in baking pan with parchment paper. Lightly spray the pan and paper with non-stick spray.
  2. In a large bowl, whisk together the flour, baking soda and salt.
  3. In a medium bowl, whisk together the melted butter, sugars, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry mixture and stir together until completely combined.
  5. Add the chocolate chips and 1 cup of the cherry M&M's and mix until incorporated.
  6. Spread batter evenly into the prepared pan.
  7. Evenly sprinkle the remaining cherry M&M's on the top of the batter making sure to evenly distribute. Gently press the candies into the batter.
  8. Bake for 25-30 minutes on the low-middle rack in your oven. The bars will be done with the edges brown and the top is firm to the gently touch.
  9. Allow to cool completely in the pan.
  10. Use a butter knife around the edges of the cookie that directly touch the pan before lifting the cookie out.
  11. Cut the cookie into squares. Serve with cold milk.
  12. Store in an air tight container up to 4 days.

Soft Batch Peanut Butter M&M Cookies

If you make these Soft Batch Peanut Butter M&M Cookies for your Valentine, they’ll be sure to love you forever! Soft-Batch Peanut Butter Valentine M&M Cookies | JavaCupcake.com I’ve been in search for a really great peanut butter cookie for a few weeks.  I’ve tried several recipes but none were what I was looking for.  What I wanted in a peanut butter cookie was for it to be soft, full of peanut butter flavor and to melt in my mouth with each bite.  I have had many cookies that were good, but most were too hard, crumbly and just didn’t make the grade. Of course, it wouldn’t be a great peanut butter cookie if there wasn’t chocolate involved.  And, since Valentine’s Day is right around the corner what better addition to these cookies would there be but Valentine M&Ms?  Seriously, there isn’t anything better. Soft-Batch Peanut Butter Valentine M&M Cookies | JavaCupcake.com So here we have a super delicious soft batch peanut butter cookie filled with Valentine M&M’s that’s just about perfect.  My kids absolutely LOVE these cookies.  I’m pretty certain that Matty Pants has eaten 3 today.  And I’m also pretty certain that if I let him he’d eat 30 today! Matty Pants | JavaCupcake.com Speaking of Matty Pants… he’s about to turn two years old.  What the heck?  Where has time gone?  I mean seriously, it just seems like a few months ago that he was born and now my little man is almost two?  Holy cow! I’ve been thinking about what theme to plan his 2nd birthday party in.  Dinosaurs or Toy Story.  Toy Story has a dinosaur in it… so if I did that, then I’d be killing two birds with one stone.  But, if I just did a dinosaur party, it’d be really easy to just pop some dinosaurs on top of cupcakes and call it good. What have been some of your favorite themes for your kid’s birthday parties? Soft-Batch Peanut Butter Valentine M&M Cookies | JavaCupcake.com Last year you might remember I made Sesame Street Cupcakes for Matty’s 1st birthday.  I put together this amazing tutorial for them because they just turned out so super cute. Anyhoo… back to these cookies.  I kinda went off on a Matty-tangent there. Soft-Batch Peanut Butter Valentine M&M Cookies | JavaCupcake.com This year, I’ve decided that I wanted to keep my Valentine’s Day treats really simple.  I’ll be posting several recipes that are either no-bake, have very minimal prep, or that are just super simple.   I’ll also be posting a DIY project that can be giving as a sweet, yet delicious teacher-gift.  So make sure to stay tuned for all the Valentine awesomeness still to come! I really hope you enjoy these Soft Batch Peanut Butter M&M Cookies as much as we do! Happy Baking! 

Soft Batch Peanut Butter M&M Cookies
 
Prep time
Cook time
 
Serves: 2-3 dozen cookies
Ingredients
  • ½ cup unsalted butter, room temperature
  • 1 cup creamy peanut butter (I used JIF)
  • ½ cup sugar
  • ½ cup light brown sugar, lightly packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • 1¾ all-purpose flour
  • ¾ cup Valentine M&M Candies + more for garnish
Instructions
  1. Preheat oven to 350 F degrees. Line baking sheet with parchment paper.
  2. In the bowl of your stand mixer, cream together the butter and peanut butter until smooth.
  3. Add the sugars and mix on high for 2 minutes. Scrape the sides and bottom of the bowl.
  4. Add the egg and vanilla extract and mix on high for 1 minute.
  5. In another bowl, whisk together the flour, baking soda and salt.
  6. Add the flour mixture to the wet butter/sugar mixture and mix until combined. Scrape the sides and bottom of the bowl and mix again to ensure that everything has been incorporated.
  7. Fold in the ¾ cup M&M candies.
  8. Form 2-3 Tbsp of dough into a a ball and flatten slightly to form a disc. Place on the prepared cookie sheet.
  9. Using a fork, press a criss-cross pattern into the top of each cookie. Garnish with 2-3 additional M&M candies on top.
  10. Bake for 9-11 minutes or until the cookies feel slightly firm to the touch and the bottoms are lightly browned. Cool on the pan for 5 minutes before removing to a wire rack to cool completely.
Notes
Recipe from Bake Space .

NOTE: Some people have noticed the dough was a bit dry why they made this recipe. If yours turns out dry, add a few tablespoons of water or milk to the batter to help moisten it. I have never had to do this, so I can't guarantee the outcome - it's only a suggestion. :) Happy baking!

Creamy Mint Cookies

Simple ingredients & easy preparation make these chocolate & mint cookies out of this world delicious!

Creamy Mint Cookies by My Life Well Loved |  JavaCupcake.com

This is a guest post from Heather at My Life Well Loved.  A big THANK YOU to Heather for proving this super delicious cookie recipe for my JavaCupcake readers!  Heather is a 20-something Southen Belle who loves to blog about healthy living, her great sense of style, social media and her life with her sweet husband.  If you’d like to learn more about Heather, make sure to check out her blog or you can find her on Facebook too! 

I am so thankful that Betsy is allowing me to guest post here at Java Cupcake today! I am Heather and I blog at My Life Well Loved about healthy living, marriage, living your life to the fullest and healthy, easy recipes. Well, most of the time! And then I splurge on little treats like these amazing Creamy Mint Cookies I’m sharing with you today!

I LOVE Andes Mints, I mean…really, who doesn’t? Now, can you imagine combining Andes mints with cookies? It doesn’t get much better than that! These cookies are to die for! If you thought you loved cookies before, just imagine icing them with melted Andes mints. That’s exactly what happens in this delicious cookie recipe.

This was the first cookie I made successfully as a newlywed around 4 years ago. For some reason, I really struggled to get my cookies to be the right consistency until I found this bad boy. My husband likes it so much, he asked me to make them again. I hope you enjoy these cookies as much as we did!

Creamy Mint Cookies by My Life Well Loved |  JavaCupcake.com

Doesn’t this picture just make you want to dive in and lick those melty minty chocolate morsels? I hope you truly enjoy this recipe and come visit me over at my blog, My Life Well Loved! Please leave me a comment or follow along with me on Pinterest and I look forward to connecting with you!

*If you find where this recipe is from, please let me know. I cannot remember where I found it.

Creamy Mint Cookies
 
Prep time
Cook time
 
Serves: 2-3 dozen cookies
Ingredients
  • 1 box Devil’s Food Cake Mix
  • ½ cup vegetable oil
  • ½ tsp chocolate extract
  • 2 eggs
  • Andes mints
Instructions
  1. Preheat oven to 350 F degrees. Line baking sheet with parchment paper.
  2. In a large bowl, whisk together cake mix, oil, chocolate extract & eggs together. '
  3. Drop spoonfuls of dough onto baking sheet.
  4. Bake at 350 for 6 minutes.
  5. Immediately press an unwrapped Andes mint onto each cookie while still hot. Allow to stand for 5 minutes then smooth out the soft mint with the back of a spoon to cover the cookie.
  6. Remove to a wire rack to cool completely.

12 Days of Cookies – Day 2: Christmas Tree Peanut Butter Blossoms

Decorated as Christmas trees, these holiday cookies are a fun twist on the classic peanut butter blossoms and are perfect for your cookie swap or holiday party!

Christmas Tree Peanut Butter Blossoms | JavaCupcake.com

Today is Day 2 of 12 Days of Cookies on Java Cupcake!  On Day 1 I brought you beautiful Frosted Sugar Cookies and today I’ve got a classic cookie for you… with a twist!

Peanut Butter Blossoms are one of my most favorite cookies to make during the Christmas season.   Maybe it’s because peanut butter and chocolate is my most favorite flavor combination IN THE WORLD… or maybe it’s because they’re just so cute… or maybe it’s because they’re just so darn easy to make!

It’s probably all of the above.

Christmas Tree Peanut Butter Blossoms | JavaCupcake.com

I’ve been making these cookies for as long as I can remember.  Sometimes, I’d even make them when it wasn’t Christmas, but that somehow just felt wrong.  So, that didn’t happen that often.

But this year, I was inspired to do something a little bit different with these cookies.  Spice things up a bit and get creative!  I turned the traditional cookies into super fun, super cute Christmas Tree Peanut Butter Blossoms! It was super easy too! All I needed was green frosting and holiday sprinkles!   They took just a few minutes to decorate but they create an immense impression!

Christmas Tree Peanut Butter Blossoms | JavaCupcake.com

These Christmas Tree Peanut Butter Blossoms would be perfect for a holiday party, cookie swap or on your cookie platter for Christmas!

Festive.  Fun. Delicious!

Enjoy!

Christmas Tree Peanut Butter Blossoms
 
Prep time
Cook time
 
Serves: 4 dozen cookies
Ingredients
  • 48 Hershey's Kisses chocolate candies
  • ½ cup shortening (I used Crisco)
  • ¾ cup Peanut Butter
  • ⅓ cup sugar
  • ⅓ cup light brown sugar, packed
  • 1 egg
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ sugar, for rolling
  • green frosting
  • red, green, & white holiday sprinkles
  • disposable piping bag fitted with a Wilton #4 piping tip
Instructions
Cookies
  1. Preheat oven to 375°F and line cookie sheet with parchment paper. Remove wrappers from chocolates.
  2. Beat shortening and peanut butter in large bowl until well blended.
  3. Add ⅓ cup granulated sugar and brown sugar; beat until fluffy.
  4. Add egg, milk and vanilla; beat well.
  5. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  6. Shape dough into 1-inch balls. Roll in sugar and place on prepared cookie sheet.
  7. Bake 7-8 minutes or until lightly browned.
  8. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Assembly
  1. NOTE: Cookies must be completely cooled & chocolate hardened before decorating.
  2. Fill the prepared piping bag with green frosting.
  3. Starting at the base of the Hershey Kiss, pipe a line of frosting that swirls up & around to the top of the kiss.
  4. Immediately sprinkle with holiday sprinkles.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

12 Days of Cookies - Day 2  | JavaCupcake.com

Cinnamon Chocolate Chip M&M Cookies

A twist on the traditional chocolate chip cookie, these Cinnamon Chocolate Chip M&M Cookies are full of flavor, chocolate and are sure to please everyone!

Cinnamon Chocolate Chip Cookies | JavaCupcake.com

If you’ve been reading Java Cupcake for a while, you may know I kind of have an obsession with buying seasonal candy for baking.  Yesterday, I may or may not have bought 10 bags of Christmas candy.  Ya, I know.  I may have a problem.

Think there’s a Holiday Candy Lovers Anonymous group?  Maybe I should ask Crazy for Crust or Love From the Oven… they seem to have the same problem I do. #foodbloggerproblems

Anyhoo… I realized last week that I had bought Fall themed M&Ms and have yet to use them.  And with Thanksgiving just a few weeks away I figured I needed to jump on that train and make some cookies!

Cinnamon Chocolate Chip Cookies | JavaCupcake.com

Tonight, I’m Snack Mom for my daughter’s Girl Scout Troop.  I asked Emily what the other moms had been bringing for snack and she told me they had deli sandwiches, fruit, chips and drinks.

Woah.  That’s a lot of  “snack”.

My idea of a snack is cookies or fruit or popcorn or granola bars.  Something homemade, even.  So yeah… these girls won’t be getting deli sandwiches.  They’ll be getting cinnamon chocolate chip M&M cookies with milk.  Lots of cookies.  Lots of milk.

I started with my Perfect Chocolate Chip Cookie recipe for these cookies.  This recipe makes a cookie that’s crisp on the edges, chewy in the middle and has chunks of chocolate chips perfectly running through them.  Yeah… they’re bomb.   But, because it’s Fall… I wanted to add another layer of flavor to the cookies and decided to add cinnamon to the batter.  YUM!

Cinnamon Chocolate Chip Cookies | JavaCupcake.com`

Also, because I didn’t have all day for these cookies, instead of chilling them in the refrigerator, I popped them in the freezer for a couple hours the baked them.  The butter int he dough just needed to bet set up enough so that the cookies didn’t run all over the pan when baking.   I place a couple extra M&Ms on top of each ball of dough, just to make them pretty and BAM… Cinnamon Chocolate Chip M&M Cookies!

Perfect for Girl Scouts.  Perfect for Fall.  Perfect.

Enjoy!

Cinnamon Chocolate Chip M&M Cookies
 
Prep time
Cook time
 
Serves: 4 dozen cookies
Ingredients
  • 4½ cups all-purpose flour
  • 2 tsps baking soda
  • 1 Tbsp cornstarch
  • 1 tsp salt
  • 2 Tbsps ground cinnamon
  • 1½ cups dark brown sugar, packed
  • 1 cup sugar
  • 24 Tbsp (3 sticks) unsalted butter, melted
  • 2 eggs + 2 egg yolks, large
  • 2 Tbsps vanilla
  • 1 bag M&Ms in Fall colors, divided
  • ¾ cup chocolate chips
Instructions
  1. In a large bowl, sift together the flour, cinnamon, baking soda, corn starch and salt.
  2. In a medium bowl, whisk together the sugars until no more clumps remain. Add the butter and continue whisking until smooth.
  3. Add the eggs and vanilla and whisk until incorporated.
  4. Make a well in the flour mixture and pour in the wet ingredients. Mix with a wooden spoon until just combined.
  5. Reserve ⅓ cup M&Ms then add the remaining with the chocolate chips and fold together.
  6. Cover with plastic wrap and freeze for 2 hours. If you have time refrigerate for at least 8 hours or overnight.
  7. When you're ready to bake, preheat oven to 325 F degrees and line cookie sheets with parchment paper.
  8. Roll 6 large balls of dough and place evenly on the prepared cookie sheet. Press 3-4 of the reserved M&Ms onto each ball.
  9. Bake 11-13 minutes or until the tops are a light golden color. DO NOT OVERBAKE. Remove immediately.
  10. Allow cookies to cool on the pan for 2-3 minutes before removing to a wire rack to cool completely.
  11. Repeat process with all the cookie dough.
  12. Eat warm! Store cookies in an air tight container for up to 5 days.

Loaded Dark Chocolate Peanut Butter Cookies

Loaded Dark Chocolate Peanut Butter Cookies by JavaCupcake.com

There’s no real reason for making these cookies.  No special occasion.  No person to gift them to.  Really, I just wanted to eat them.

I first saw the recipe for Chocolate Peanut Butter Cup Cookies at Mom on Time Out and had the tab with the recipe pulled up on it since  they were posted a week ago.  Drooling.  I mean seriously… peanut butter, chocolate and Reese’s.  Yes, please!

So yeah… I guess you could say that my drooling was the reason for these cookies.  My family didn’t appreciate my constant salivation…. or having to pass me a tissue every five minutes.

I didn’t have the same mini peanut butter cups that the Mom on Time Out recipe called for… but I did have a bag of Reese’s that were slightly larger.  So… I made due.  Oh… and I added peanut butter chips and espresso and used dark chocolate.

Loaded Dark Chocolate Peanut Butter Cookies by JavaCupcake.com

Yeah… you read that right.  ALL that went into these cookies.  Now you see why they’re called Loaded Dark Chocolate Peanut Butter Cookies.

Enjoy!

PS… these only lasted one day before my family ate them all.  One day.  (I may or may not have eaten 1/2 of them myself.)  Next time… I double this recipe!

Loaded Chocolate Peanut Butter Cookies
 
Prep time
Cook time
 
Serves: 2½ dozen cookies
Ingredients
  • 1½ cups flour
  • ½ cup dark chocolate cocoa powder (I used Hershey's)
  • 1 Tbsp espresso powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup dark brown sugar, lightly packed
  • ½ cup sugar
  • ¼ cup unsalted butter, melted
  • ¼ cup creamy peanut butter (I used JIF)
  • 1 tsp vanilla
  • 1 egg, room temperature
  • 3 Tbsp warm water
  • ½ cup peanut butter chips
  • peanut butter chips, for garnish (optional)
  • 1 8oz bag of Reese's Peanut Butter Cups Unwrapped Mini Cups
Instructions
  1. Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
  2. In a bowl, whisk together the flour, cocoa, baking soda, espresso powder and salt. Set aside.
  3. In the bowl of your stand mixer, combine the brown and white sugars. Add the peanut butter and butter and beat on high until smooth. Scrape the sides of the bowl and beat again.
  4. Add the egg and vanilla and mix until combined on medium. Turn mixer to high and beat for 1 minute.
  5. Mix in the water.
  6. In three parts, add the flour mixture. Mix on medium until the dough comes together. NOTE: It will be thick!
  7. Fold in the peanut butter chips.
  8. Roll tablespoon size balls of dough in your hand. Press a mini Reese's cup in the center of each ball and press the dough around it.
  9. Place the dough ball on the cookie sheet and gently press it so it slightly flattens out. Press a few extra peanut butter chips on top if necessary. (This makes the cookies look pretty!)
  10. Bake for 7-8 minutes.
  11. Cool on the pan for 1 minute before removing to a wire rack to cool completely.

 

Caramel Stuffed Snickerdoodles with Browned Butter

Caramel Stuffed Browned Butter Snickerdoodles by JavaCupcake.com

I love nothing more than a good cookie.  I mean seriously… chewy cookies that are just a little crisp around the edges… TO DIE FOR.  These cookies, however, I may even kill for.  (Well no, I won’t kill – but you get the idea).  These chewy snickerdoodles are stuffed with caramel and made with a perfectly nutty browned butter.

Yah… you read that right.  Browned butter AND caramel in the SAME snickerdoodle!  I was inspired to make these cookies by Two Peas and their Pod who made a similar cookie not too long ago.  I did make a batch that had the seasalt on top, but I wasn’t a huge fan of it with these cookies, so I omitted it for the rest.

Want a cookie to knock your socks off?  These Caramel Stuffed Browned Butter Snickerdoodles will do just that!

Enjoy!

Caramel Stuffed Browned Butter Snickerdoodles by JavaCupcake.com

Caramel Stuffed Browned Butter Snickerdoodles
 
Cook time
Total time
 
Serves: 2 dozen cookies
Ingredients
  • 2½ cups flour
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • ½ tsp cinnamon
  • ½ tspsalt
  • 1 cup unsalted butter, sliced
  • 1⅓ cup dark brown sugar, lightly packed
  • ¼ cup + 2Tbsp sugar
  • 1 large egg
  • 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1 Tbsp sour cream
  • Kraft Caramel squares, cut in half
  • ¼ cup sugar, for rolling
  • 2 tsp cinnamon, for rolling
Instructions
  1. Heat a pan over medium heat. Add the sliced butter and whisk until melted. Continue to whisk as the butter begins to cook. As it browns it will start to foam and will have a nutty aroma. Pay careful attention not to burn the butter, it can turn quickly. Remove from the heat and allow to cool.
  2. While the butter is cooling, whisk together the flour, baking soda, cream of tartar, cinnamon and salt in a medium bowl.
  3. Once the butter has cooled, cream it with the brown sugar in the bowl of your stand mixer until smooth.
  4. Add the eggs one at a time and beat will after each addition. Mix in the vanilla and sour cream and mix until combined.
  5. Add in the dry ingredients and mix until just combined.
  6. Cover the dough and chill for at least 8 hours or overnight.
  7. When ready to bake, preheat the oven to 350 F degrees and line your cookie sheet with parchment paper. In a small bowl, combine the ¼ cup sugar and cinnamon.
  8. Using at least 2 Tbsp of dough, work the dough in your hands until pliable. Roll the dough into a rough ball and then flatten it on your work surface. Press your thumb into the center of the flattened dough to create a well for the caramel.
  9. Place ½ a square of caramel into the well and then fold the sides of dough around the caramel. Use your hands to shape the dough into a ball. Roll it in your hands to smooth out the surface and make it round.
  10. Toss the dough ball in the cinnamon/sugar mixture and place on the prepared cookie sheet.
  11. Bake for 8-10 minutes. Allow cookies to cool on the pan for 3-4 minutes before removing to a wire rack to cool completely.