Merry Merry day after Christmas! I hope everyone had a fabulous holiday filled with elves, santas, gifts, and lots and lots of yummy food. We had a great Christmas home in snowy Colorado. My awesome sister-in-law drew my name in the gift exchange and got me the Oh She Glows cookbook. I CAN NOT wait to start trying some of her stuff and sharing it!
Also, Merry Merry I’m not at work day. Part of the joy of working in accounting is it leaves very little time for things other than accounting around this time of year. Finally, a day to take some time to blog. I’ve been making all kinds of mouth watering foods, but haven’t had time to share them (I realize Christmas is over. I’m sorry. You’ll just have to make these puppies for your NYE party instead). On that note, before our New Years resolutions start, I figured I better share at least one last “cheat” recipe.
I absolutely did not think up this recipe all on my own, but thanks to this, they were made possible. And, oh so delicious they were.
Alright, so I’m going to make this short and sweet since these are cookies, and not rocket science. Also, I didn’t take many photos. I’m sorry. I’ll be better next time. I’m confident that my verbal instructions combined with the recipe will make up for my lack of visual aid. Let’s get started.
Nutritionals: Cheat Day.
Things I did differently from the recipe link above:
1. I used a mini Snickers instead of chocolate covered caramels to stuff the cookies
2. I didn’t end up using all of the dry mix when adding it to the butter, sugar, egg, vanilla mixture. I probably left about 1/4 to 1/2 cup of flour mix. I know this is about zero help. Just quit adding when it’s getting hard for the mixer to adequately mix the dry stuff in to the wet stuff. More formal terms here.
3. I only cooked these bad boys for SIX minutes. The first time I tried these, I cooked them for 10, and they were too hard, the next time, 8, still too long. Six was just perfect.
4. I was lazy and used the pre-made caramel that you put on ice cream. I didn’t do the cheap stuff though, I found some organic sauce in a glass jar at Whole Foods. You could totally melt down caramel candy if you were feeling ambitious.
Ok, that’s enough. Now click that link if you need more help, and get to baking! Nom!
And…Last but certainly not least, if you make this delish dish, snap a photo and share it with me on twitter (@Tummyhasahappy) or instagram (@mytummyhasahappy) with the hashtag- #mytummyhasahappy
I love to see what turned out in your kitchen!
- 2¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 36 mini Snickers
- 12 vanilla caramels, unwrapped
- 1 tablespoon whipping cream, half-and-half, or light cream
- Coarse salt
- In a medium bowl stir together flour, cocoa powder, baking soda, and salt; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add granulated and brown sugar. Beat until combined, scraping sides of bowl occasionally.
- Beat in eggs and vanilla until combined.
- Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. If necessary, cover and chill for 1 hour or until dough is easy to handle.
- Preheat oven to 375 degrees F.
- Shape dough into 1½-inch balls.
- Press a mini Snickers into each ball and shape dough around Snickers to enclose. Place cookies 2 inches apart on an ungreased cookie sheet.
- Bake in the preheated oven for 6 minutes or until edges are firm. Transfer cookies to a wire rack; cool completely.
- To decorate, in a small saucepan combine vanilla caramels and whipping cream. Heat over medium-low heat until caramels melt and mixture is smooth. Drizzle melted caramel mixture over cookies and then sprinkle cookies with coarse salt. Let stand until set.