Double Chocolate Caramel Stuffed Cookies

This week’s Sunday Funday is all about the leftover candy!

Do you buy lots of Valentine’s Candy?

I don’t really.  My kids are older and I have a house of men, so our tradition is to have a home cooked steak dinner on Valentine’s day.  I did buy everyone Valentine’s candy, but the Valentine aisle has made some strides in recent years and I was able to buy everyone a Valentine box they liked (Cookies n’ Creme for Hubs, Sour Patch for Spud, and Jolly Ranchers for Dude).  I also bought some chocolate caramels and some dark chocolate for myself, which I would’ve totally eaten, but Dude took my dark chocolates to school (on his way out the door… "I just remembered, I offered to bring treats to English class!") and decided to use the caramels as “leftovers” and stuff them into cookies.

I used my favorite chocolate cookie recipe and some fun baking sprinkles I found, and stuffed the chocolates inside.  They were delicious!  Highly recommend!

Sunday Funday

Leftover Candy

• A Sweet-Cuterie Platter + Cupid's Blend Cookies from Culinary Cam
• Cinnamon Heart Imperial Liqueur from Food Lust People Love
• Double Chocolate Caramel Stuffed Cookies from Amy's Cooking Adventures
• Leftover Chocolate Cake Shake from Sneha's Recipe
• Peppermint Patty Brownie Bites from Karen's Kitchen Stories
• VORP from A Day in the Life on the Farm

Double Chocolate Caramel Stuffed Cookies

1 cup butter, softened

¾ cup brown sugar

¼ cup white sugar

1 (3.4 oz) package chocolate instant pudding

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon salt

1 tablespoons instant coffee powder

2 tablespoons cocoa powder

2 cups all purpose flour

2 cups semi sweet chocolate chips

36 milk chocolate caramel candies, such as Dove

1 cup assorted sprinkles, optional

Preheat the oven to 350 degrees F and line baking sheets with parchment.

Place the butter and sugars in the bowl of a stand mixer and beat until smooth and creamy.  Add the pudding mix and mix until combined.

Add the eggs, one at a time, and mix each one thoroughly; stir in the vanilla.

Turn the mixer to low and slowly add the cocoa powder, baking soda, salt, coffee powder, and flour. 

Use a large spoon to stir in the chocolate chips.

Use a 2 tablespoon scoop to portion the dough.  Flatten each piece and place an unwrapped chocolate caramel candy in the center.  Then, bring the sides around and seal theo cookie dough around the candy.

If desired, roll the cookies through sprinkles, then place on the prepared baking sheet.

Bake the cookies for 10-12 minutes or until the cookies are set.  Cool on wire racks and store in a tightly sealed container.

Makes about 36 cookies