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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unsalted butter, softened
2 1/4 cups
Ghirardelli Milk & Caramel SQUARES™ Chocolate
Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
Ghirardelli Unsweetened Cocoa*
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.
Amazing cookies! The chocolate inside is so good. Everyone loves these. Will definitely make again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Sugar Cookies with Caramel Pockets and Chocolate Drizzle
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 127
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