Milk Caramel Pattie Chocolate Chip Cookies 🍪 where gooey caramel meets melty chocolate in every bite 🤤 Ingredients: • 1 cup unsalted butter, softened • 1 cup brown sugar, packed • 1/2 cup granulated sugar • 2 large eggs • 1 teaspoon vanilla extract • 2 cups all-purpose flour (or gluten free flour) • 1 teaspoon baking soda • 1/2 teaspoon salt • 12 See’s Candies Milk Caramel Patties chocolate chips (milk, dark, or a mix) • 1 cup See’s Candies Semisweet Chocolate Chips • Sea salt flakes for sprinkling Instructions: 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. 2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes). 3. Beat in the eggs, one at a time, then stir in the vanilla extract until well combined. 4. In a separate bowl, whisk together the flour, baking soda, and salt. 5. Gradually add the dry ingredients to the butter mixture, mixing until just combined. 6.Gently fold in the chocolate chips until evenly distributed. 7. Add the Milk Caramel Pattie center! Scoop about 1 tablespoon of dough and flatten it slightly in your hand. Place 1 Milk Caramel Patte in the center. Wrap the dough around the Milk Caramel Pattie to seal it completely, forming a ball. Repeat for all cookies. 8. Use a cookie scoop to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set but the centers are still soft. 9. Sprinkle with sea salt flakes while still warm. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. 10. Break one open, admire the caramel center, and dig in!
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