Caramel Stuffed Chocolate Chip Cookies

Preheat oven to 375ºF.

Add butter and both sugars to a stand mixer with the paddle attachment. Add vanilla and egg. Mix until combined. Make sure to scrape the sides of the bowl throughout.

Meanwhile add flour, cornstarch and baking soda to a medium bowl. Whisk to combine. Slowly add dry ingredients to the wet in two parts. Fold in chocolate chips.

Portion out 12-18 cookies (depending on how big you would like them) onto a silicone-lined baking sheet. Place 1 caramel candy inside the center of each cookie dough ball. Make sure the caramel candy is completely covered. Space cookies 2 inches apart.

Place in the oven and bake for 10–12 minutes. Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely.

Store in an airtight container.