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Though I love to bake almost anything (and I bake a LOT), I really love to bake cookies the most.
So when challenged to make a simple, delicious and chewy chocolate chip cookie using Karo® Corn Syrup, I jumped at the opportunity.
I started baking when my Grandma Fay gave me my very first lesson – over 30 years ago. And my kitchen has been stocked with pretty much anything and everything I need to whip up a sweet “something” at a moment’s notice ever since. These are my pantry staples, and in addition to flour, sugar, butter and vanilla, you will ALWAYS find a bottle or two of Karo® Corn Syrup. I can still see the bottle in my grandma’s kitchen, and I’ve been using it for years to make everything from caramels to cakes, marshmallows to brittle, fudge sauce to magic shell. It’s one of those ingredients that makes me feel connected to her, carrying on her traditions and inspiration with my own family.
Karo® Corn Syrup is THE leading corn syrup brand, with over 100 years of quality and trust – over multiple generations. And I’m living proof. From classic pecan pie, to the perfect chewy chocolate chip cookie, recipes are always better when made with Karo® Corn Syrup. And while you might think of corn syrup as a “holiday season only” ingredient, Karo® Corn Syrup is actually a staple in Southern cuisine – used often in baked goods, and even as a sweet topping for pancakes. And any seasoned baker will tell you that it’s the secret for creating those perfect cookies that are chewier on the outside and soft in the middle. You can even add Karo® Corn Syrup to an existing cookie recipe, as I did here!
You guys – I’ve made a LOT of chocolate chip cookies for you. So I really wanted to do something different this time.
And I “think” I nailed it. How? Let me tell you.
I rolled the cookie dough in raw sugar for a delightful crunch (and subtle sparkle), and stuffed them with – wait for it – chocolate covered caramels.
The chocolate covered caramels melt into the chewy cookie center and taste INCREDIBLE.
Head over to the Karo® Corn Syrup website for more cookie inspo – what family recipes or traditions have you carried with you?
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup Karo® Corn Syrup
2 teaspoons vanilla extract
1 large egg
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup chocolate chips
5-ounce box of chocolate covered caramels (you’ll need 40 – 45)
1/2 cup raw sugar
Line four baking sheets with parchment paper.
Beat the butter and both sugars in the bowl of an electric mixer till light and fluffy. Scrape down the sides. Add the corn syrup, vanilla and egg and beat again. Scrape down the sides. Add the flour, baking powder, baking soda and salt and beat until just incorporated. Scrape down the sides. Fold in the chocolate chips.
Use a tablespoon or cookie scoop to scoop mounds of dough onto one of the baking sheets (they can all be on one sheet at this point). Press a chocolate covered caramel into the center of each mound, encasing it completely. Shape into a ball and roll in the raw sugar. Place the baking sheet in the freezer for 10 – 30 minutes. Pre-heat the oven to 375 degrees.
Divide the cookies among the 4 sheets (you should have between 10 and 12 cookies per sheet, spaced about 2″ apart). Bake for 10 minutes, until golden brown at the edges. Cool cookies in pans on a wire rack for 5 minutes, then transfer cookies to the rack to cool completely.
This delicious recipe brought to you by Sheri Silver