Caramel Mystery Cookies

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!

075 087Caramel Mystery Cookies          Printer-Friendly Recipe

From: Martha Stewart
Prep Time: 15 minutes
Total Time: 50 minutes
Yield: 18 large cookies

Ingredients

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

Directions

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!

Mix together the flour, salt, and baking soda. Set aside.

Mix together the flour, salt, and baking soda. Set aside.

Add the butter & sugars to mixing bowl and beat until pale and fluffy (around 3 minutes).

Add the butter & sugars to mixing bowl and beat until pale and fluffy (around 3 minutes).

Scrape the sides of the bowl and then beat in the eggs until combined.

Scrape the sides of the bowl and then beat in the eggs until combined.

Beat in the flour mixture, 1/3 at a time, until just combined.

Beat in the flour mixture, 1/3 at a time, until just combined.

Mix in the vanilla.

Mix in the vanilla.

Chop the caramels in half and roughly chop candy bars (I used Heath Bars). Add to the dough.

Chop the caramels in half and roughly chop candy bars (I used Heath Bars). Add to the dough.

Fold until combined.

Fold until combined.

Scoop out the dough into 1/3 cup balls. Place on lined cookie sheet.

Scoop out the dough into 1/3 cup portions and roll into balls. Place on lined cookie sheets.

Bake for 8 minutes at 350, remove from oven and immediately and quickly press in the M&Ms.

Bake for 8 minutes at 350, remove from oven and immediately and quickly press in the M&Ms.

Rotate the pans and bake for 8 additional minutes.

Rotate the pans and bake for 8 additional minutes.

Remove from oven. Cool on a wire cooling rack. Enjoy!

Remove from oven. Cool on a wire cooling rack. Enjoy!

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