I have been doing a lot of consoling myself in food and drink lately. You see I have mere days before I start working and I am loosing my mind. My baby cries while I’m gone, hysterically and I end up crying at night worrying about her. She’s the happiest baby on the planet when it’s just her and I all day. There are never real tears, maybe a fuss here and there when she’s tired, but that’s it. But when I walk out that door it’s a different story. And coming Monday I will be gone for 10 hours. I can’t say it’s a good idea, but if it all goes haywire I will simply quit the job. I can’t stand seeing this child unhappy. I’m just hoping she adjusts quickly, because as if right now she barely even takes a bottle.
So at night, once my husband is home and I’m trying to hold it together, I cook. I cook and bake and make a cocktail. I’ve been obsessed with bourbon lately, something that was probably just lying dormant in my DNA all these years. My best stab at distraction so far has been these cookies. I decided to take the Nutella filled chocolate chip cookie and make it 10 times more decadent. I stuffed in peanut butter. And then for good measure, caramel. Something fantastic happens when these three meet inside of a chocolate chip cookie. The caramel gets slightly toffee like and the peanut butter and Nutella seem to melt together. It’s really quite fabulous. And the perfect way to forget all about your woes for the day.
Peanut Butter Nutella and Caramel stuffed Chocolate Chip Cookies
1. Make your cookie dough. Using a cookie scoop portion out dough on a cookie sheet. Flatten cookies as much as possible. Place caramel on cookie and top with a teaspoon of Nutella and peanut butter. Take another cookie and cover completely, sealing edges. Place on a baking sheet allowing ample room as cookies will be large and spread. Bake for approximately 9 minutes until edges are golden brown and center is just barely set. Allow to cool on cookie sheet before moving.