YAY YAY YAYYYY!!!
You may remember Joanne from when she so sweetly guest posted over here whilst I was in the process of moving-she made some loverrrly, brunchalicious, savory waffles! I was lucky enough to meet her when I lived in NY and you cannot meet Joanne and not ADORE that lady! She's also a ridiculously brilliant MD/PhD student, super sweet and fun lady, talented photographer/cook/baker/blogger, and is going to be such a gorgeous and kick-butt bride! Since Joanne got engaged before me, I've been following her wedding planning prettyyyy closely (disclosure-I'm essentially wedding stalking her). And I can tell you that her wedding is going to be EPIC!Baked (Aunt Sassy's Pistachio Cake, to be exact). Her shoes are fierce (this has nothing to do with being a food blogger....it's just worth mentioning.) She has some food bloggy friends as guests at this amazing affair aaaand A FOOD BLOGGER IS HER PHOTOGRAPHER! Like...amazing. I cannot wait to see how absolutely awesome this wedding is.
When I found out the theme for Joanne's bridal shower was "fall/autumn" (since...that's her wedding season...obviously. EEP IT'S COMING UP SOON! ARE YOU EXCITED/TERRIFIED YET JOANNE?? :P) I panicked a bit. Fall is so not my season and I wasn't sure what to make! But then I remembered that I love caramel corn-and I'd say that's fairly fall-ish. And cookies are perfect for bridal showers-they're easy to just grab and eat up and they're always a crowd pleaser! (If anyone would let me I would totally make cookies for my bridal shower(s)). So caramel corn chocolate chip cookies seemed to make sense. These are so great-they're a classic, ooey gooey, chocolate chip cookie with tasty bites of melty chocolate that coats the crunchy pieces of caramel corn as you bite into them. I think Joanne would approve, I know I did! And I bet you would too!
Check out all the autumn themed goodies from the rest of the food bloggers for Joanne's virtual bridal shower!:
Pumpkin Spice White Russian - Nutmeg Nanny
Warm Apple Pie Cocktail - Miss In The Kitchen
Bourbon Apple Cider Cocktail- Cook Like A Champion
Baked Brie with Honey and Sliced Almonds - The Lemon Bowl
Butternut Squash and Apple Galette - Warm Vanilla Sugar
Roasted Pumpkin Crostini - Annie's Eats
Kale Salad with Maple Butternut Squash and Pomegranate Dressing - Blahnik Baker
Lemony-Pasta Stuffed Zucchini - Very Culinary
Pumpkin Dip with Apple Chips- Meadows Cooks
Pumpkin Cinnamon Roll Cake - The Baker Chick
Peanut Butter Fudge Pie with Salted Peanut Butter Caramel- Taste and Tell
Caramel Apple Upside Down Cake - The Girl in the Little Red Kitchen
Snickerdoodle Bundt Cake - Chocolate and Carrots
Caramel Corn Chocolate Chip Cookies - The Cooking Actress
Caramel Cranberry Apple Galette - Bakeaholic Mama
Coconut Pecan Tarts - Bake or Break
Cranberry Margarita Cupcakes - Baker by Nature
Gingerbread Truffles - Dinners Dishes and Desserts
Caramel Corn Chocolate Chip Cookies
From Averie Cooks
Makes approx. 15-20 cookies.
- 1/2 cup (or 8 tbsp.) unsalted butter, softened
- 2/3 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 2 tsp. vanilla extract
- 1 and 1/4 cups all purpose flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- pinch of salt
- 3 cups caramel corn
- 3/4 cup semisweet chocolate chips
- With a hand mixer or in a stand mixer using the paddle attachment, beat together the butter, sugars, egg, and vanilla extract until light and fluffy-about 5 minutes (scraping down the sides of the bowl as needed).
- Slowly mix in flour, cornstarch, baking soda, and salt until just combined.
- Stir in the caramel corn and chocolate chips-taking care to not break the caramel corn too much.
- Using a medium cookie scoop (or about 2 heaping tbsp. of dough) form 15-20 mounds of dough. It may take some work to get the dough mounds to stay together because of the caramel corn-just use your hands to press them into balls. Flatten very slightly. Place on a large plate or small cookie sheet (lined with wax or parchment paper) and cover with plastic wrap. Refrigerate at least 2 hours, or up to 5 days, before baking.
- Preheat oven to 350F degrees and prepare baking sheet(s) with parchment paper or silicone baking mats.
- Place chilled dough mounds about 2 inches apart on the tray(s) and bake 8-10 minutes, until the edges are set but the middles still appear a bit underbaked (over-baking will overbrown the caramel corn, bottoms, and/or result in a very crispy cookie).
- Let cool on tray for 5-10 minutes and then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.
Your wedding is going to be beautiful and I am so happy for you and theboy :P