Stuffed kitchen sink cookie

By Jason Skrobar

Prev Recipe Next Recipe

Ingredients

1 cup unsalted butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup milk chocolate chips (or anything you fancy from your pantry)
1/2 cup caramel chips (or anything you fancy from your pantry)
1/2 cup chocolate covered raisins (or anything you fancy from your pantry)
2 chocolate bars of your choice for stuffing, chopped into 2.5 centimeter pieces

Using a hand mixer, cream together butter and sugars until light and fluffy, about 3 minutes.
Beat in egg and vanilla.
In a large mixing bowl sift together flour, baking soda and salt and set aside.
Slowly add the dry ingredients to the butter mixture. Mix until combined. Fold in milk chocolate chips, caramel chips and chocolate covered raisins - or whatever you are using!
Wrap dough in plastic wrap and chill in the fridge for at least an hour.
Pre-heat oven to 375°, and line two baking sheets with parchment paper.
Let the dough sit out of the fridge for about ten minutes before working with it.
Take two tablespoons of dough and roll them into separate balls. Flatten them slightly on a cutting board. Place a piece of chocolate bar onto one piece of dough and top it with the other piece of dough . Sandwich the two together and make sure to seal the edges.
Place on prepared baking sheets and bake for 20-22 minutes.
Remove from the oven and let cool on baking sheets for five minutes, then transfer to a wire
rack and let cool completely. Enjoy!