Dulce de Leche Stuffed Chocolate Chip Cookies

There are cookies, and then there are cookies.

A few weeks ago, chef Hugh Acheson of unibrow and Top Chef Masters fame visited General Mills for a “Taste Talk.” The ladies of the Betty Crocker Kitchens rolled out the red carpet for him with these Dulce de Leche Stuffed Chocolate Chip Cookies. I had the good fortune of having a meeting there the next day, and got to try one of these stunners.

O.M.G.

It was everything I had ever wanted in a cookie – soft but chewy, sweet with a slight saltiness, chocolate chip laden with a gooey caramel center. And big.

When Mike told me he wanted to bring cookies to work for a United Way kickoff meeting, I knew these would go over like Justin Bieber on My Super Sweet Sixteen.

So I baked some. I left out the nuts, because cookies are typically better without them. These puppies are so big that only six fit on the cookie sheet at a time, so I did rounds and rounds and rounds (and rounds) of them. And then Mike did the dishes, thank god.

The verdict – one of Mike’s coworkers said he’d pay $5 for this cookie. Not bad! Once again, Betty knows best.

Until We Eat Again,
Two Happy Cookies

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6 comments

  1. Galina

    These cookies sound and look amazing! Also, I totally agree about the nuts….generally they are a waste of space and calories in cookies

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