Make the Cookie Dough:
In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric hand mixer on medium speed until light and fluffy, about 3 minutes.
Add the vanilla and eggs and mix for 2 minutes, until well-combined.
Add the flour, baking soda, and salt and mix on low speed for 2 minutes, until incorporated.
Fold in the chopped chocolate and roughly chopped butter crackers until evenly distributed.
Chill the dough in the refrigerator for about 30 minutes.
Preheat the Oven:
Preheat your oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
Shape the Cookies:
Scoop about 1 tablespoon of dough and press half of a soft caramel into the center. Cover with another tablespoon of dough and roll into a ball to encase the caramel. Repeat with the remaining cookie dough.
Place the dough balls on the prepared baking sheets, spacing them 2–3 inches apart.
Press small pieces of the remaining caramels and halved or quartered butter crackers into the top of the cookies.
Chill in the refrigerator for another 10 minutes.
Bake the Cookies:
Bake the cookies for 12–14 minutes, or until the edges are golden brown.
Remove from the oven and let cool completely on the pans.
Store and Enjoy:
Leftover cookies will keep in an airtight container at room temperature for up to 1 week.
These cookies are a perfect blend of flavors and textures, with the richness of the caramel and chocolate balanced by the crunch of the Ritz crackers. Enjoy these delectable treats with a glass of milk or your favorite warm beverage! 🍪
ADVERTISEMENT
