I love caramel. I have been trying for years to make good cookies containing or tasting like caramel. I have tried caramelizing the sugar, which was a huge pain and changed the flavor but didn’t give that wonderful chew that caramel candy has. I bought caramel-flavored syrup, which was horrible. I added caramel ice cream sauce in place of maple syrup, which tasted good but I was not pleased with the texture. The best I have ever been able to do is buy a Peter’s caramel log from Cash and Carry, cut off pieces and plop one on top of each cookie a couple of minutes before they come out of the oven. This was especially fabulous with the coconut version of Tad’s Oatmeal Chocolate Chip cookies.
This recipe is fun because the marshmallows melt and caramelize while they bake.
Recipe adapted from: Raley’s/Nob Hill Magazine
20 ounce chocolate chips, divided
1 cup butter
2 cups sugar
1 tablespoon vanilla
4 large eggs
3 cups flour, 13.5 ounces
2 tablespoon coffee grounds or espresso powder
1 teaspoon baking powder
3 cups miniature marshmallows
1. Heat oven to 350 degrees.
2. Melt butter and 10 ounces of chocolate chips in microwave until melted but not hot. Stir to combine. Set aside.
3. Stir together sugar, eggs and vanilla until smooth and fluffy.
4. Stir in chocolate mixture.
5. In separate bowl, combine flour, baking powder and coffee.
6. Combine butter mixture and flour mixture.
7. Stir in remaining chocolate chips and marshmallows.
8. Scoop onto prepared baking sheets.
9. Bake 10 to 12 minutes.
The original recipe called for refrigerating the dough. When I did this, it came out hard as a rock. If you are going to refrigerate them, you need to scoop them first.
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