My sister isn’t happy about this. She says thanks to me, it’s
time for her to start running again but hey! Here’s Cookie number 6 for the 25
Days of Cookies!
Pillsbury has their big bake-off every year and this is the
$2,000 recipe from 1990:
Caramel Filled Chocolate Cookies. When they’re
straight from the oven, the caramel inside is like a gift inside of the fancy
packaging on Christmas day. It oooooozes and drips if you’re not careful but
the mess is
so worth it.
 |
| I need something to hold my camera for shots like this because it was so hard to break it open and take a picture of the caramel inside! |
 |
| Mmm look at all that caramel! |
 |
| Oh it's SO good! |
Some tips:
- Buy a bag of Rolos and a roll of Rolos. They no longer sell a 13oz bag and the biggest I could find was 8.5oz which isn't enough for the recipe.
- Toast the pecans
- Use a tablespoon measure dusted with flour to scoop the dough
- Use parchment paper - sometimes the caramel leaks through the bottom of the cookies and makes a mess on the pan
- Allow to cool for a minute on the pan before transferring to a wire rack
- Use Wilton candy melts for the drizzle on top
Mom made these when I was a kid and I remember liking them
but now I have a whole new appreciation for them. Reheat in the microwave so
the delight of melting caramel with warm chocolate cookie can be experienced
even after they’re a day old.
I firmly believe that chocolate and caramel are at their
best when they’re molten and gooey.
No comments:
Post a Comment