“Sometimes me think ‘what is a friend?’ and then me think… friend is what last chocolate cookie is for.” You know the voice – it’s Cookie Monster, one of my favorite Sesame Street characters. “Me want cookie! Me eat cookie! Omm nom nom nom”. According to Monstopedia, The Monsterous Encyclopedia, his favorite is Chocolate Chip. Hmmmm…I wonder how he would like my new treat: Carmel Corn Chocolate Chip Cookie?! They make my eyes go all googly, I’ll tell you that. They are a delectable combination of browned butter, brown sugar, sweet & salty caramel corn, chocolate chips and the surprisingly toffee-like melted marshmallows. Come on! You know you want to make these :). Don’t forget to save the last one for a friend.
|Caramel Corn Chocolate Chip Cookies||
- 16 Tbsp. unsalted butter
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 1/2 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. kosher salt
- 2 cups crushed caramel corn
- 2/3 cup mini chocolate chips
- 3/4 cup mini marshmellows
- Melt 12 Tbsp. butter in a skillet (preferably not non-stick so that you can tell when the butter begins to brown) over medium-high until melted, about 2 minutes. Continue cooking, stirring constantly, until the foaming subsides, the butter is a dark golden brown and has a nutty aroma, about 2 more minutes. Add the remaining 4 Tbsp. butter to the pan and stir to melt.
- Pour the melted butter into the bowl of a stand mixer and add the sugars. Beat, scraping down the sides of the bowl, until combined and cooled, about 3 minutes.
- In a separate bowl, mix together the flour, baking soda, baking powder, and salt.
- Pour the vanilla extract and the egg into the butter/sugar mixture and blend well. Add the flour mixture and mix only to combine (do NOT over mix).
- Using a large rubber scraper, stir in the caramel corn, chocolate chips and marshmallows by hand.
- Using a 2 oz. ice cream scoop, portion 1/3 cup of dough at a time onto a Silpat or parchment paper lined tray. Flatten the top of each dome and press any loose ingredients into the dough. Cover tightly with plastic wrap and freeze for at least one hour.
- Preheat the oven to 375°F. Place each frozen disc of dough onto a parchment lined baking sheet at least an inch apart. Bake for 10 minutes. Turn the oven off and let the cookies rest for another 5 minutes in the hot oven. Remove the tray and let the cookies cool on the tray for about 5 minutes. EnJOY!