Sugar Cookies with Caramel Pockets and Chocolate Drizzle

Name: Sugar Cookies with Caramel Pockets and Chocolate Drizzle
Prep time: 1 h 52 min
Cook time: 1 h 52 min
Total time: 1 h 52 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 59 milliliters Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips; 1 large egg; 532 milliliters all-purpose flour; 177 milliliters granulated sugar; 1 Tbsp milk; 16 Ghirardelli Milk & Caramel Chocolate; 0 teaspoons salt; 1 teaspoon shortening; 158 milliliters unsalted butter, softened; 1 teaspoon vanilla extract

Sugar Cookies with Caramel Pockets and Chocolate Drizzle might be just the dessert you are searching for. This recipe makes 16 servings with 333 calories, 4g of protein, and 19g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. It is perfect for Christmas. If you have granulated sugar, flour, ghirardelli milk & caramel chocolate, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 52 minutes.

Instructions

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.

Ingredients you will need

Butter

Equipment you will use

Hand Mixer

Bowl

Add sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a spatula or wooden spoon. Divide dough in half. Cover and chill for 2 hours or until dough is easy to handle.

Ingredients you will need

Baking Powder

Vanilla

Dough

All Purpose Flour

Sugar

Milk

Salt

Egg

Equipment you will use

Wooden Spoon

Spatula

Blender

Bowl

Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or foil; set aside. On a lightly floured surface, roll half the dough into a 9x8-inch square. With a pastry wheel or pizza cutter, cut into eight 4-1/2x2-inch rectangles.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Paper

Baking Sheet

Pizza Cutter

Aluminum Foil

Oven

Place a Ghirardelli Milk & Caramel SQUARES™ Chocolate near one end of each rectangle. Bring the dough strip up and over the chocolate square, pinching dough to enclose the chocolate square.

Ingredients you will need

Chocolate

Caramel

Dough

Milk

Place on prepared cookie sheets. Repeat with remaining dough and chocolate squares.

Ingredients you will need

Chocolate

Dough

Equipment you will use

Baking Sheet

Bake for 12 minutes or until edges are firm and very lightly browned.

Equipment you will use

Oven

Transfer cookies to a wire rack; cool.

Ingredients you will need

Equipment you will use

Wire Rack

Meanwhile, for the chocolate drizzle, in a small microwave-safe bowl, combine the Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and shortening. Microwave on medium power (50 percent) for 1 minute.

Ingredients you will need

Bittersweet Chocolate

Baking Pieces

Shortening

Chocolate

Equipment you will use

Microwave

Bowl

Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth.

Ingredients you will need

Chocolate

Equipment you will use

Microwave

Spoon the chocolate drizzle over cookies.

Ingredients you will need

Chocolate

Let cookies stand in the freezer or at room temperature until the drizzle is set.

Ingredients you will need

Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.