Caramel Mystery Cookies. What’s the mystery, you ask? Little bits of caramel and candy bar hidden inside the cookies. It’s no mystery why these cookies are so delicious.
Also, this is the perfect way to use up any leftover fun-sized candy bars from Halloween!
Caramel Mystery Cookies Printer-Friendly Recipe
From: Martha Stewart
Prep Time: 15 minutes
Total Time: 50 minutes
Yield: 18 large cookies
3 cups all-purpose flour
1 teaspoon fine salt
1 1/4 teaspoons baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup caramels, such as Kraft (about 20), halved
1 cup roughly chopped assorted miniature chocolate candy bars, I used Heath Bars (about 16)
3/4 cup small button-shaped chocolate candies, such as M&M’s, for decorating
Preheat oven to 350 degrees. Make sure oven racks are in the upper and middle thirds of the oven. Line cookie sheets with parchment paper or nonstick baking mats.
Whisk together the flour, salt, and baking soda in a large bowl; set aside. In a stand mixer or with an electric hand mixer on high-speed, beat together the butter and sugars in a large bowl. Beat until pale and fluffy, this will take about 3 minutes. Scrape the sides of the bowl. Beat in the eggs. Turn the mixer to low-speed and add in the flour mixture, 1/3 at a time, until combined. With a wooden spoon or spatula, fold in the chopped caramels & candy bars until combined.
Scoop out 1/3 cup portions of dough & roll into balls. This should give you 18 large cookie dough balls. Make sure they are space 2 inches apart on the cookie sheets. Bake for 8 minutes in preheated oven. Remove the pans from the oven & quickly press the M&Ms onto the tops of the cookies. Rotate the cookie sheets and place back in the oven to bake for an additional 8 minutes, or until the edges of the cookies are turning golden and the centers are set. Cool the cookies on wire cooling racks. Store leftover cookies in an airtight container. Enjoy!