Sometimes I Even Amaze Myself
September 15, 2011 § Leave a Comment
The other day I bought a bag of these:
so that I could make these delicious sounding cupcakes. But then I haven’t been in the mood to make cupcakes lately, and I had a cookie-baking mood come over me, so I decided to chop up the bars and use them in cookies instead! Absolutely brilliant, though I had to tweak the dough recipe a skosh to allow for the extra caramel.
You definitely want to bake these on parchment paper — even in the spots where the caramel bubbles out the sides it won’t stick as long as you give it a few minutes to cool. Have I told you about how parchment paper is my new favorite thing? About 6 months ago I was baking a batch of cookies and for some reason they were sticking really badly to the sheet. I keep meaning to get a silpat but then forgetting, so I figured I would just have cookie pieces instead of cookies out of that batch. Then I figured I’d give parchment paper a try (only because I happened to have some on hand) and OMG it’s like magic! They just slip right off the paper! I might still get a couple of silpats, just because I like the idea of being able to prep several sheets at once, but seriously, people — parchment paper. Don’t bake without it.
- 1 c. unsalted butter, at room temp.
- 3/4 c. granulated sugar
- 3/4 c. brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 2 1/2 c. flour
- 1 tsp baking soda
- 1/2 tsp salt
- 5 oz. Ghirardelli milk chocolate chips
- 1 bag Fun Size 100 Grand bars (about 20 bars, I think, so you could also get 10 regular size candy bars)
Preheat oven to 375°. Cream butter and sugars together. Add eggs and vanilla, blending thoroughly. Add 1 c. of the flour, the baking soda, and the salt. When thoroughly mixed, add remaining flour. Beat on medium high speed for about a minute. Chop 100 Grand bars (Note: This is much, much easier to do if you cut them lengthwise first and then slice across the width to make approximately chip-sized bits). Add 100 Grand bar bits and chocolate chips to dough, mixing thoroughly. Drop spoonfuls onto parchment paper lined cookie sheet.
Bake at 375º for 8-9 minutes, until edges are just brown. Remove from oven and cool on cookie sheet 5-10 minutes, until any leaky caramel is solid. Transfer to wire rack to finish cooling.