Muffin Top.....

I don't mean my belly fat that hangs over my jeans.  I'm talking about a muffin top pan.  Have you heard of this?  Until a few weeks ago, I had never heard of a muffin top pan.  Thanks to A Picky Palate, I have discovered a new pan and an awesome new cookie called Salted Caramel Dark Chocolate Chunk.  Only mine is going to have to be called Salted Caramel White Chocolate Chunk because I couldn't find good quality chocolate at my grocery store.  I also made homemade caramel sauce because I think it is better than what you can buy and we don't have any cool gourmet shops where I could get fancy caramel sauce.

Salted Caramel Dark Chocolate Chunk Cookie

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2 sticks softened butter

¾ cup granulated sugar

1 cup packed light brown sugar

2 large eggs

1 ½ tablespoons pure vanilla

1/4 cup caramel sauce (here is a recipe for homemade caramel sauce)

3 ¾ cup all purpose flour

½ teaspoon salt

1 ½ teaspoons baking soda

12 ounce bag mini chocolate chips

1 ½ cups chopped good quality chocolatePreheat oven to 350 degrees.  In a stand or electric mixer, beat the butter and sugars until well combined.  Beat in the eggs and vanilla followed by the caramel sauce until well combined.Place the flour, salt and baking soda into a large bowl; mix.  Slowly add to wet ingredients then the mini-chocolate chips.  Save chunks for later. Place 1/4 Cup of cookie dough and place into muffin top cups.  Press down (use your fingers it is much easier than using a spoon) then sprinkle with a pinch or two of sea salt then press chocolate chunks over top.  Bake for 12-15 minutes or until just golden around edges.  Remove and let cool for 5 minutes before transferring to a cooling rack. Makes 18 Large cookies

I already thought of variations to this cookie.  I think instead of white or chocolate chunks.  Butterscotch chips chopped up would be good and drizzle white chocolate over the top.

Have a wonderful day!

Denise

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