Caramel stuffed chocolate chip cookies

Instructions

• Whisk together dry ingredients. Set aside.

• In a stand mixer, whisk the room temperature butter, brown sugar, and granulated sugar together until no lumps remain.
• Whisk in the evaporated coconut milk and vanilla extract.
• Fold in the chocolate chips.
• Cover chill in the refrigerator for at least 2 hours or overnight (for less spreading)
• Take the dough out of the refrigerator and allow it to slightly soften at room temperature. Preheat oven to 170c.

• Using a cookie scoop to scoop the dough and place on baking sheet.
• Using a measuring spoon to press a small well, fill with Nature’s Charm caramel sauce, place a small amount of cookie dough on top and roll into a ball.
• Place them on baking sheet and refrigerate for 20 minutes.
• Baking cookies for 14-15 minutes until edges are very lightly browned.
• Add a few extra chocolate chips into the tops of the warm cookies. Let cool completely and enjoy!