Chewy Caramel Stuffed Sugar Cookies Drizzled with Milk Chocolate

I've been on a cookie craze lately. They are just so easy to make and even easier to eat! I saw a recipe for red velvet cookies stuffed with cream cheese and then drizzled with white chocolate! Oh. My. Yum. BUT, unfortunately I didn't have everything to make those. 

Ever since I saw that recipe I have been craving a cookie with something stuffed inside it. I love it when you break open this cookie and there is something gooey on the inside just waiting for you! 

If you love a chewy cookie, you’ll love this one. It’s a super chewy cookie with caramel hidden inside, then drizzled with milk chocolate. Next, I'm tackling those red velvet cream cheese cookies! 

This recipe was adapted from My Kitchen Addiction. She uses milk duds, but since I had some Kraft Caramels on hand I decided to use them instead. Don't be alarmed when a little of the caramel oozes out the bottom of the cookie! Just be sure to let them cool completely before you move them. 

Ingredients:

2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar
1/4 cup light corn syrup
1 egg
2 teaspoons vanilla extract

15 caramels, cut in half

Chocolate Drizzle:

1 cup chocolate chips

1/2 tsp shortening (Crisco)

Directions:

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Combine the flour, baking powder, baking soda, and salt in a small bowl and set aside.

Combine the butter, granulated sugar, brown sugar, corn syrup, and vanilla in a large mixing bowl. Beat on medium speed until all of the ingredients are evenly incorporated and the mixture is light and fluffy. Beat in the egg.

Gradually, add the flour to the creamed mixture, stirring just enough to incorporate the flour. Shape rounded tablespoons of dough into a ball, pressing a caramel into the center of each ball. Be sure to cover the entire caramel with the cookie dough. Place the cookies 2 inches apart.

Bake the cookies for 10 minutes, until they are just golden on top. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Don’t over bake.

Melt chocolate chips with 1/2 teaspoon shortening in the microwave. Start with 30 seconds, stir, and continue in 10-second intervals until smooth. Pour into a small sandwich baggie, making a small snip in the corner and quickly drizzle over all the cookies.