Thursday, January 17, 2013

Caramel Smigens Cookies

Every year, my husband gets a box of Smigens from his clients. Smigens are a wonderful filled holiday-themed chocolate from a local chocolate company called Gertrude Hawk. They come in a variety of flavors, such as peanut butter, coconut, and caramel, and different shapes for each holiday, such as Santa for Christmas, bunnies for Easter, and hearts for Valentine's Day. Each year, I try to come up with a different way to use them in a baked good. This year, Randy received caramel. He was disappointed (peanut butter is the coveted Smigens), but I was thrilled! I used my go-to chocolate chip cookie recipe (Nestle Tollhouse) and used chopped up Smigens in place of the chocolate chips. The result was a crispy, chewy cookie packed full of caramel and chocolaty goodness. My husband declared them his new favorite and forbade me to give any away.

Caramel Smigens Cookies
source: adapted from Nestle Tollhouse
3 cups all-purpose flour 
1 teaspoon baking soda
3/4 teaspoon salt
2 sticks butter (softened)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 and 1/2 teaspoons vanilla extract
2 large eggs
20 caramel Smigens (chopped)

Preheat oven to 375.
Whisk together flour, baking soda, and salt in a bowl and set aside. 
Beat butter, sugars, and vanilla with a mixer on on medium-high until creamy and fluffy. 
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in chopped chocolate Smigens.
Roll dough into balls and place about 2 inches apart on parchment paper-lined baking sheets.

Bake for  9 - 11 minutes. 
Cool on baking sheets for 2 - 4 minutes and transfer to baking racks to cool completely.

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