Chocolate and Caramel S'mores
- 1 stick unsalted butter, softened, plus more for greasing
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cups semisweet chocolate chips
- 1/2 cup chopped dry roasted salted peanuts
- 12 large marshmallows
- Two 3.5-ounce bars milk chocolate with caramel filling, broken into pieces, such as Ghirardelli Milk Chocolate and Caramel Bars
- Preheat the oven to 350 degrees F. Grease a cookie sheet.
- In a medium bowl, cream both sugars and the butter together with electric mixer until light and fluffy.
- Add the egg and vanilla and beat until just combined.
- Set aside.
- Sift together the flour, baking soda and salt.
- Add the butter mixture and the flour mixture together.
- Mix until just combined; the batter should be stiff.
- In another bowl, combine the chocolate chips and nuts.
- Add to the batter, stirring only to blend.
- Drop by heaping tablespoons onto the prepared cookie sheet 2 inches apart.
- Bake for 11 to 13 minutes.
- Cool on a wire rack.
- Add the marshmallows to a skewers and toast over a flame until melted.
- Sandwich one piece of chocolate filled with caramel and a melted marshmallow between 2 warm cookies.
- Repeat.
unsalted butter, brown sugar, granulated sugar, egg, vanilla, flour, baking soda, salt, semisweet chocolate chips, peanuts, marshmallows, milk chocolate
Taken from www.foodnetwork.com/recipes/paula-deen/chocolate-and-caramel-smores-recipe.html (may not work)