White Chocolate and Caramel Cookie Muffins
1 cup Butter
2/3 cup packed brown sugar
1/2 cup granulated sugar
3 teaspoon vanilla extract
2 1/4 cups AP flour
3/4 tsp baking soda
1/2 tsp sea salt
1 cup White Chocolate Chips
1 cup caramels, chopped into 1/2 in pieces
Preheat oven to 350 degrees and spray mini muffin tins with baking spray.
In a large mixer beat together the butter and sugars until creamy. Add the egg and beat until combine. Add the vanilla extract and combine. In a separate bowl, sift together the flour, baking soda and salt. Slowly add the sifted ingredients into the mixer and combine until everything is mixed well. Turn the mixer on the slowest speed and add the white chocolate chunks. Cover and refrigerate the dough for at least 2 hours and up to 24 hours before baking.
Using a 1 inch scoop, scoop the dough into the mini muffin tins. Press 1 of the caramels into the muffin center and cover with the dough. Bake for 12-14 minutes. Transfer cookie muffins from baking sheet to drying rack until cooled.
By Gaby Dalkin