Bourbon Caramel Chocolate Chip Cookies
Chewy cookies made with bourbon, caramel bits, and stuffed with a Rolo!
Servings 17 cookies
Calories 302kcal
Ingredients
- 8 oz unsalted butter
- 10 oz all- purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 5.5 oz brown sugar
- 1.75 oz sugar
- 1 egg
- 1 tbsp brown sugar bourbon*
- 8 oz chocolate chips divided
- 6 oz caramel bits
- 17 Rolos unwrapped
Instructions
Brown Butter
- Make your brown butter. Place the butter in a saucepan over medium or medium- low heat. Let it melt, stirring occasionally. Continue cooking until the butter becomes a nice caramel color. Remove from the stove. Let the brown butter come to room temperature. You will need 6 oz of brown butter for this recipe. Add or remove butter as necessary.
Bourbon Caramel Chocolate Chip Cookies
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt and set aside.
- In another bowl, cream together the room temperature brown butter (6oz) and both sugars on a low speed until well combined, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the egg and bourbon to the butter/ sugar mixture and beat until combined. Add the dry ingredients to the wet and mix until just barely combined. Gently mix in the chocolate chips and caramel bits, reserving extra for topping the dough later, until evenly distributed.
- Use a large cookie scoop to portion the dough. Gently flatten the dough ball a bit and place a Rolo in the center. Wrap the dough around the candy and gently press into a ball again. Place on a tray lined with wax or parchment paper. Repeat with the rest of the dough.
- Top the dough balls with the reserved chocolate chips and a few caramel bits. Freeze for an hour, then transfer the cookie dough balls to an airtight container or a freezer bag. Then freeze for at least 4 hours, but preferably overnight.
- Preheat the oven to 325℉. Line a baking sheet or two with silicone baking mats or parchment paper.
- Place frozen cookie dough balls on the prepared baking sheet two inches apart. Keep the remaining dough balls in the freezer.
- Bake cookies for 21- 23 minutes. Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.
Notes
- It's best to use a room temperature egg. If you forget to take it out in advance, place it in a glass and cover in warm water while you prepare the rest of your ingredients.
- You can make the brown butter in advance and store in an airtight container in the fridge. Pull it out about 1- 2 hours before you're ready to make the cookies.
- If you end up with less than 6 oz of brown butter, just add enough unsalted butter to the warm brown butter to make up the difference.
- For an alcohol free recipe, use an equal amount of vanilla instead of the bourbon.