If you give a mouse a cookie….
He’s going to ask for a glass of milk.
And then he’ll probably want a straw.
As I was looking at these shots of my latest twist on chocolate chip cookies, I couldn’t help but be reminded of that fun children’s book.
Especially after this stack – I kept thinking… more – More – MORE!
I bake chocolate chip cookies A LOT.
I’m kinda known for it.
Especially with our sons’ friends.
And I love the joy it brings – the smiles they create – the happy tummies – the grateful hugs.
But I get bored with the same old thing, so I am always looking for a way to change them up a bit – as you may have noticed if you’ve been hanging out here at LifeinBetween.me for any length of time… (Fresh Raspberry Chocolate Chips, Girl Scout Thin Mint Cookies, Peanut Butter White Chocolate Chip…)
This latest version was a BIG HIT!
Instead of semi-sweet morsels, I used the new Nestle Toll House Delightfulls Caramel Filled Morsels.
Could you just die?!!?
Milk Chocolate Caramel Filled Chips in a cookie!!
I used my tried and true chocolate chip cookie recipe – subbing these DELIGHTFULL morsels for the regular chocolate chips.
Easy Peasy – and guaranteed to be a Big Hit with whoever you decide to share these with!
And PS – I had forgotten how amazing a chocolate chip cookie tastes dunked in milk! I have not done that in ages, but sampled a bite after this “photo shoot.”
Grab a glass of cold milk – even if it is Skim – and DUNK!
Pure delight!
Kicked Up Milk Chocolate & Caramel Chip Cookies
Ingredients:
4 sticks butter, softened
1 1/2 cups packed brown sugar
1 1/2 cups white granulated sugar
2 tsp vanilla
4 eggs
2 tsp baking soda
2 tsp salt
5 cups all purpose flour
2 9-oz bags Nestle Toll House Delightfulls Milk Chocolate Caramel Filled Morsels
Directions:
With electric mixer, beat butter and sugar together until completely incorporated. Add vanilla and eggs, and beat until light and fluffy. Add baking soda and salt, and mix another minute. Gradually add flour and beat until well incorporated, but do not overbeat.
Fold in chocolate caramel morsels. Refrigerate dough for at least 2 hours or up to 2 days.
When ready to bake, preheat oven to 375 degrees F. With your hands, form a cookie dough ball about 1-1/2 inches in diameter. Place on baking stone. Bake for 8-10 minutes. Do not overbake. Allow to cool on baking stone for 2-3 minutes, then remove to cooling rack to cool completely.
Cheers & Chocolatey Caramely Hugs,
Jodi
the creative life in between 