Caramel-Stuffed Chocolate Chip Cookies

This is something I've been wanting to try for a while.  I used my favorite chocolate-chip cookie recipe and the "stuffing" technique used in the Oreo-stuffed cookies, but put in caramels instead.

Caramel-Stuffed Chocolate Chip Cookies

3/4 cup butter (1 1/2 sticks), softened (Do not melt or heat the butter)
1/2 cup sugar
1 cup brown sugar
1 tsp vanilla extract
1 egg, beaten
1 1/2 cups flour
1 1/2 tsp cinnamon (I've been known to add up to 2 tsp)
1/4 tsp salt
1/2 tsp baking soda
1 package chocolate chips, whatever kind you like best (I like mini chips in these, but any kind works)
caramels, unwrapped

Cream butter, sugars, vanilla and egg with electric mixer until light and fluffy.

Add dry ingredients, excluding chips.  Stir in chips by hand or use the mixer on very low speed.

Refrigerate your cookie dough for at least an hour before starting.

Use a teaspoon to remove balls of dough. Flatten on a sheet of waxed paper.

Place a caramel on half the flattened disks of dough.

Place another disk on top of the disk with the caramel, then carefully mold the dough around the cookie so no caramel is showing.

Place on baking sheet (I like to line my baking sheets with a silicone liner).  Bake about 1 minute longer than you usually would for chocolate-chip cookies.  Your mileage may vary, but this timing worked for me.  For this recipe, I baked the cookies at 375 for 9 minutes.

Two great tastes that taste great together!  Just add a tall glass of ice-cold milk.