Monday, December 5, 2016

Kitchen Sink Chocolate Chip Cookies

Ingredients

1 roll (16.5 oz)  refrigerated chocolate chip cookies
1/2 cup semisweet chocolate chunks (from 11.5-oz bag)
1/3 cup milk chocolate toffee bits (from 8-oz bag)
1/2 cup toasted chopped pecans
14  chewy caramels in milk chocolate, unwrapped (from 12-oz package)

Directions

  1. Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
  2. In large bowl, mix all ingredients except caramels until well mixed.
  3. Shape 2 tablespoonfuls cookie dough around each caramel. Place 2 inches apart on cookie sheets.
  4. Bake 13 to 15 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
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