Sugar Cookies with Caramel Pockets and Chocolate Drizzle

Sugar Cookies with Caramel Pockets and Chocolate Drizzle

2 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    12 m
  • Ready In

    1 h 52 m
Recipe by  Ghirardelli®

“They'll rave when you bring out a tray of these beautiful cookies with chocolate caramel candy centers and a drizzle of chocolate.”

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Ingredients

Adjust Servings

Original recipe yields 16 cookies

Directions

  1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a spatula or wooden spoon. Divide dough in half. Cover and chill for 2 hours or until dough is easy to handle.
  2. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or foil; set aside. On a lightly floured surface, roll half the dough into a 9x8-inch square. With a pastry wheel or pizza cutter, cut into eight 4-1/2x2-inch rectangles. Place a Ghirardelli Milk & Caramel SQUARES™ Chocolate near one end of each rectangle. Bring the dough strip up and over the chocolate square, pinching dough to enclose the chocolate square. Place on prepared cookie sheets. Repeat with remaining dough and chocolate squares.
  3. Bake for 12 minutes or until edges are firm and very lightly browned. Transfer cookies to a wire rack; cool.
  4. Meanwhile, for the chocolate drizzle, in a small microwave-safe bowl, combine the Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and shortening. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth.
  5. Spoon the chocolate drizzle over cookies. Let cookies stand in the freezer or at room temperature until the drizzle is set.
  6. Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

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Reviews (2)

Rate This Recipe
jp
0

jp

Well, I am a pretty experienced cookie baker, and as expected, these are "putzy" cookies. I did not refrigerate the dough, because it was already crumbly after mixing and I could only imagine how hard it would be to work with cold (I think that extra 1/4 C flour might be too much...). So I followed the rolling instructions and had to work with the dough to get it to cover the candy without gaps--definitely DON'T work with it in your hands--the heat only makes it worse. Worked best when I had them on parchment and crimped and pressed with a fork. Still more than half of them burst during baking. Also baked about 4 minutes longer than called for, just so the dough wasn't raw. Maybe the extra baking time caused them to burst, so if I do decide they're worth the trouble to make again, I will maybe cut the temp down to 350 so they can take the extra time. The dough itself is pretty good sugar cookie, but definitely don't do these when limited in time, and be prepared to "play" with them to get them covered.

CarrieZ
0

CarrieZ

Amazing cookies! The chocolate inside is so good. Everyone loves these. Will definitely make again and again.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 269 cal
  • 13%
  • Fat
  • 14.1 g
  • 22%
  • Carbs
  • 34.8 g
  • 11%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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