Swirled Milk Chocolate Caramel Morsel Cookies Recipes

SWIRLED MILK CHOCOLATE & PEANUT BUTTER MORSEL COOKIES

Steps:

• Preheat oven to 350 degrees.
• combine flour, baking soda and salt in small bowl.
• Beat butter, granulated sugar, brown sugar and vanilla in large mixing bowl until creamy.
• Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in 1 cup morsels and nuts set aside remaining morsels.
• Grease (I used pam)a 15 X 10 inch jelly roll pan.
• Spread dough into prepared pan.
• Sprinkle with remaining morsels.
• Bake for 20 to 25 minutes or until golden brown.
• Cool in pan on wire rack.
• FOR DROP COOKIES:.
• Drop dough by rounded tablespoon onto ungreased baking sheets.
• Top with remaining morsels.
• Bake for 11 to 13 minutes or until golden brown.
• Cool on bakingshets for 2 minutes: remove to wire racks to cool completely.
• Makes about 4 1/2 dozen cookies.
• **NOTE: If omitting nuts, add 1 to 2 Tablespoons of all purpose flour.

SWIRLED MILK CHOCOLATE & CARAMEL MORSEL COOKIES

Steps:

• Preheat oven to 350°F.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
• Stir in 1 cup morsels (THE MORSELS ARE THE NEW TOLL HOUSE SWIRLED MILK CHOCOLATE & CARAMEL MORSELS) (set aside remaining morsels) and nuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Top dollops with remaining morsels.
• Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 4 1/2 dozen cookies.
• PAN COOKIE VARIATION:.
• Grease 15 x 10-inch jelly-roll pan. Prepare dough as above, stirring in 1 cup morsels. Spread into prepared pan. Sprinkle with remaining morsels. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
• * NOTE: If omitting nuts, add 1 to 2 tablespoons of all-purpose flour.

CHOCOLATE CARAMEL COOKIES

Steps:

• In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.

CARAMEL SWIRL COOKIES

Steps:

• In a large bowl, cream butter, cream cheese, and brown sugar,.when well mixed.
• Add egg yolk and maple flavoring -- mix well.
• Gradually add flour, mix to combine.and refrigerate for 2 hours.to chill well.
• Meanwhile, in a saucepan, melt caramels, stir in cream cheese, until well blended.
• Set aside.
• Divide chilled dough in half.roll each portion between waxed paper to 1/4" thickness.
• Spread caramel mixture over dough to within 1/2" of edges.
• Roll up tightly, jelly roll style, starting at long side.
• Wrap each roll in plastic wrap, refrigerate 4 hours.
• Unwrap and cut into 1/4" thick slices.
• Place 1" apart on greased sheets.
• Bake at 350° for 12-14 minutes or until golden brown.
• Remove to racks to cool.
• To prepare CARAMEL FILLING:.
• Unwrap caramels and place in a small sauce pan over low heat -- cook till melted, stirring occasionally -- add softened cream cheese, and stir to combine.