- 2 sticks butter, softened to room temperature
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 tsp vanilla extract
- 1 egg
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup vanilla pudding mix for baking (see link in instructions) (or use one box (3.4 oz) instant pudding mix)
- 1 1/2 cups semi-sweet chocolate chips
- 6-12 caramel squares (one or two per cookie, depending on how much caramel you prefer)
Preheat oven to 350. Line two cookie sheets with parchment paper or use silicone baking mats.
In a large bowl, cream together butter and sugars until fluffy and combined.
Add the vanilla and the egg and mix well.
In a medium bowl, stir together the flour, soda, salt and vanilla pudding mix until evenly mixed.
Slowly add the dry ingredients to the wet, mixing as you go. Do not over-mix.
Stir in the chocolate chips.
Measure out 1/4 cup of dough and roll it into a ball. Gently press down on the center, creating a "well" for the caramel.
Add one or two (unwrapped) caramel squares to the well in the cookie dough.
Measure out another 1/4 cup of dough, and cover the caramel with it. Roll up the whole thing (a total of 1/2 cup of dough) into a neat ball. Place it on a silicone or parchment lined cookie sheet. DO NOT FLATTEN.
Place only 3 cookies on a sheet and space them out so there's plenty of room for spreading. Bake at 350 for 14-16 minutes. Allow them to cool on the sheet for at least 5 minutes before moving.
This recipe only yields 6 cookies. They are 6 large cookies. Feel free to double the recipe for a larger batch!