Shelly's Recipe

CHOCOLATE CARAMEL CRUNCH COOKIES

Category: Cookies

1/2 cup sugar
1/2 cup brown sugar
1/3 cup shortening
1/3 cup butter, room temperature
1 egg
1 tsp vanilla
1 cup + 1 tbsp flour
1/2 cup unsweetened cocoa
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
2/3 cup Heath bar pieces
1/2 cup (13-15 pieces) caramel candies, unwrapped
1/3 cup macadamia nuts, chopped

Preheat oven to 350. Cut unwrapped caramel candies into fourths and toss in a small bowl with 1 tbsp of flour. Make sure all cut sides are coated with the flour. This step is important to prevent the caramel from fusing into a single mass. Set aside.

Sift 1 cup of flour, cocoa, cinnamon, salt, baking soda in a medium bowl. Set aside. Cream the sugar, brown sugar, butter and shortening until completely incorporated. Continue to cream the mixture while adding the egg and vanilla. With the mixture still on medium low speed, slowly add the sifted dry ingredients. Mix until just combined. Finally, add the Heath bar pieces, caramel candies with flour and macadamia nuts to the batter. Mix by hand to combine.

Line the cookie sheets with parchment paper and lightly coat with cooking spray to prevent sticking. Spoon the batter into one inch balls and place on the cookie sheets about 2 inches apart. Bake the cookies at 350 degrees for 5 to 8 minutes or until just under baked. Remove from the oven and allow to cool directly on the cookie sheets. Serves 24 cookies.