We had the missionaries over for supper yesterday. I just love feeding the missionaries and I think they enjoy coming over for a meal as well. I usually try to cook them a tasty treat from home, or a cosy meal like their mum would cook for them. Yesterday it was some tasty Bacon Chops and Macaroni and Cheese. Of course I threw in a few vegetables and some salad and buns. They were well chuffed.
For dessert I baked some strawberry tarts, which went down a real treat and then, when they were ready to leave I presented them with a bag of these delicious cookies!
They were over the moon!
Delicious buttery chocolate chip cookies, stogged full of chocolate chips and then filled with a tasty square of milk chocolate filled with gooey caramel. What's not to like about these!!
I was actually very happy that I had the missionaries to give these too. They are far too dangerous to have around the house for very long. I managed to eat three of them in the afternoon . . . and that was with a mouth that was frozen from having been to the Dentist! (They were THAT good!) I couldn't help myself.
Easy peasy, lemon squeezy, and OH SO SCRUMDIDDLYUMPTIOUS! Resistance is futile. Totally futile.
*Caramel Filled Chocolate Chip Cookies*
Makes 24 large cookies
Delicious chocolate chip cookies filled with a caramel surprise!
3 ounces butter, softened (1/3 cup)
3 ounces white shortening (1/3 cup)
3.5 ounces caster sugar (1/2 cup)
3.5 ounces soft light brown sugar (1/2 cup packed)
1 large free range egg
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
7 ounces plain flour (1 1/2 cups)
6 ounces milk chocolate chips (1 cup)
3 ounces semi sweet chocolate chips (1/2 cup)
1 family size caramilk chocolate bar, broken into squares
Preheat the oven to 190*C/375*F/ gas mark 6. Line several baking sheets with parchment paper. Set aside.
Cream together the butter, shortening and sugars until light and fluffy. Beat in the egg and vanilla. Sift together the flour, baking soda and salt. Stir into the creamed mixture until well combined. Stir in the chocolate chips.
Shape dessertspoonfulls of the cookie batter around squares of the caramilk bar to completely enclose. Place several inches apart on the baking sheets.
Bake for 10 to 11 minutes, rotating the baking sheets halfway through the baking time. They are done when they are set and golden brown on the bottoms and edges. Remove from the oven. Allow to cool on the pans for several minutes before removing to a wire rack to finish cooling completely. Oh so scrummy!
Resist the temptation to eat while hot as the caramel can burn.