Chocolate Chip Caramel Stuffed Cookie Pies

These are one of my very favorite cookies. They are made in a muffin top pan... not a cupcake pan, not a muffin pan, a muffin TOP pan. (I got mine at Hobby Lobby with a 40% off coupon, but you can find them on Amazon too.) Cooking them in this kind of pan makes them turn in to little cookie pies in the oven which gives them a fun look and delicious texture.

Oh one more thing... you stuff the middle with a chocolate covered caramel and it melts ooey-gooey in the center of the cookie to give you a fun surprise when you bite in to it. Heaven! My personal favorite caramels to stuff it with are Dove. Dove not only does a milk chocolate caramel which is killer in these, but I was recently gifted a bag of dark chocolate sea salt caramel and last night we stuffed them in to these cookies and what came out was perfection!

Can you use a cupcake pan if you don't want to buy a muffin top pan? Absolutely, but they will be a little bit smaller, a little bit deeper, and a little bit trickier to get out. They will be just as delicious though!

This recipe just makes 12 little cookie pies, so feel free to double it if you are feeding a crowd!

Ingredients:

3/4 cup softened butter
3/4 cup brown sugar
1/4 cup white sugar
1 egg
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
2 tsp cornstarch
1/2 tsp salt
1 cup chocolate chips
12 chocolate and caramel Dove Promises, unwrapped

Instructions:

Preheat the oven to 350 degrees, grease a muffin top pan with cooking spray and set aside. (Don't skip this step or they will be much harder to get out.)
Beat together the butter & sugars until creamed. Beat in the egg and the vanilla.
In a separate bowl, combine the flour, baking soda, cornstarch and salt with a whisk.
Add the dry mixture in to the dough and beat on low speed until combined.
Add the chocolate chips and beat in very slowly or by hand.
Place 1 small cookie scoop of dough into the bottom of each muffin top. Gently press it to cover the bottom. Place a Dove Chocolate on each one. Add an additional small cookie scoop of dough over the top and gently press it to enclose the chocolate. (See pic below)
Bake the cookies for 13-15 minutes or until the edges are golden brown.
Remove and place the pan on a cooling rack and let the cookies sit in the pan for 3-5 minutes, then twist gently to release them and let them cool on a wire rack!

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