The Quarantine Cookie!
Chocolate chip stuffed with marshmallow and caramel!
Hopefully, everyone is doing well and staying home and healthy! As most of us that can be home, hopefully we’re all trying to enjoy the new normal of things… I know for myself, that this has been an interesting time period. I say that only because prior to returning back to work from maternity leave (and I was extremely fortunate to be off for 18 weeks to spend time with baby Evie and watching her every milestone), I was sad to return to work, since I would miss her milestones and seeing how she changes day-to-day and week-to-week. At the same time, I was really looking forward to going back to work, since I love what I do, have human interaction (more than just my husband), and really, just have to have some structure and alone time. I was physically back in the office for about 6 weeks before the stay-at-home order was set in place, so fortunately, I’ve been able to spend more time with baby Evie again. So far, one thing that I haven’t been is bored. Luckily, Evie is keeping my husband and I plenty busy and any quiet moment we can get, we’re either cooking, cleaning or really just trying to relax and catch up on the next must-watch show on Netflix. And if you have any suggestions on shows, please definitely feel free to comment below.
So in the midst of all this… I’ve definitely had some unusual cravings for more junk food than I usually would want, but understandably so, it is definitely soooo comforting. So chips and ice creams have been my go-tos. What have yours been? I’ve been trying to get my hands on as much Ben and Jerry’s Phish Food ice cream as I can… I love the combination of chocolate, marshmallow and caramel all combined together. Truly, my favorites all together in one place and thus for the inspiration to my quarantine cookie! If you live in a metropolitan area, I’m sure you’ve had similar frustration, anxiety and pains about trying to get everything you need and want… so some things that were so readily available before have now become necessities… at least for myself, for the pure reason that I have no clue when I’ll get to see it again…especially when it came to chips and ice cream, but really, who knew that these things would suddenly become a necessity, right? So my go-to ice cream has inspired me to make this quarantine cookie! Stuffed with marshmallow and my favorite Michel Cluizel caramel! Note that this is not a sponsored post, but I simply love their products, especially their chocolates, so I have to share this with you!.
If you’re having a hard time coming across flour, baking powder, baking soda, vanilla extract, chocolate chips… then my cookie kits are perfect and easy for anyone! For most kits, all you will need are butter, eggs and heavy cream. Currently, I have a total of three kits: heart-eyed emoji, chocolate chip cookie stuffed with chocolate-hazelnut spread, and chocolate chip cookie stuffed with sugar cookie (gender reveal cookie kit). Otherwise, definitely try out this recipe! The combination of chocolate chip cookie with marshmallow and caramel is simply…heavenly…and hopefully take your mind off everything going on around you for that moment, or even longer…
Chocolate Chip Quarantine Cookie
Makes two giant stuffed cookies!
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup white granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream (can be substituted with heavy whipping cream or milk (preferably whole milk, otherwise 2%, skim, oat, soy or almond milk will also work)
- 1 cup mini chocolate chips (regular chocolate chips work too! And if you don’t have chocolate chips, then chopped up candy bars)
- For stuffing: 2/3 cup mini marshmallows and 1/4 cup Michel Cluizel caramel (this can be replaced with your favorite sweet of your choice, such as Nutella, peanut butter, chocolate ganache, etc. Note: if you’re substituting, you’ll need 2/3 cups of your fav ingredient).
- 1 cup larger sized chocolate chips
For Cookie:
- In medium mixing bowl, whisk together flour, baking powder, baking soda and salt. Set flour mixture to side.
- Using standing mixer with paddle attachment, cream together the butter with white and dark brown sugars for about 2-3 minutes, until the mixture is lighter in color and fluffy in texture.
- Reduce mixer speed to low and add in the egg. Mix until well combined and then add in vanilla extract, followed by heavy cream.
- Continuing with mixer on low speed, pour in the flour mixture and mix until just combined. Over mixed dough will result in a bad kind of chewy cookies.
- Once the dough comes together, add in 1 cup of the mini chocolate chips.
- Divide the chocolate chip cookie dough into four equal groups. Roll each into a ball and then use the palms of your hands to flatten into a round disc that is approximately 6 to 7 inches in diameter. For two of the round discs, create a rim around the edge and these will be for the bottom part of the cookie.
- Take 1/3 cup of marshmallow and place into the center of the chocolate chip dough with the edge. The doughs with the edge will help hold in the marshmallows. Take 2 tablespoons of caramel and place on top of the marshmallows. If substituting with a sweet of your choice, use 1/3 cup of the ingredient.
-
Place the flattened chocolate chip cookie dough disc over the cookie with filled center. Pinch together the edges and smooth out the sides for a seamless cookie, and to avoid the filling from leaking out while the cookie is being baked.
-
For finishing touches, place 1/2 cup of chocolate chips all over on top of each cookie. Be sure to gently pressing them in place.
-
Wrap each cookie with plastic wrap and freeze them for at least 30 minutes.
-
When ready to bake, preheat oven to 350F degrees and line a cookie sheet with Silpat or parchment paper. Bake one cookie at a time. Remove the plastic wrap from the cookie and place it in the center of the cookie sheet as it will spread while baking. Bake for 30-33 minutes or until edges are golden-brown and the center no longer has appearance of raw cookie dough.
Bake it, break it and enjoy it!!
…And if your dream quarantine cookie is the opposite of colossal, and prefer minis – in the ingredients, skip the stuffing and substitute the larger sized chocolate chips with more mini chocolate chips. Follow the recipe exactly, and use 1 teaspoon of cookie dough for each mini cookie on a lined cookie sheet. Refrigerate for 20-30 minutes and bake at 350F degrees for 8-10 minutes! Indulge with some ice-cold milk!
