Mystery Cookies are the perfect accompaniment to the mystery novels, including The Body In The Library and Cat Among The Pigeons by Agatha Christie. This recipe for Chewy Caramel Mystery Cookies is on on Martha Stewart’s website. They are delicious! Ingredients include chunks of caramel, Mr. Goodbar candy, and M&M’s. I will definitely be making these again. They are the perfect amount of chewy and chocolate combined.
Martha Stewart’s recipe calls for using a 1/3 cup spring-loaded scoop to make 18 cookies. That would have been gigantic! I used a medium cookie scoop and ended up with 32 large cookies.
I decided to be a little lazy and use Kraft Caramel Baking Bits instead of regular-sized caramels. The bits were not nearly as good since they tend to easily melt and get hard. Next time, I’ll go big.
3 cups all-purpose flour (spooned and leveled)
1 teaspoon fine salt
1 1/4 teaspoons baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup caramels, such as Kraft (about 20), halved
1 cup roughly chopped assorted miniature chocolate candy bars, such as Mr. Goodbar (about 16)
3/4 cup small button-shaped chocolate candies, such as M&M’s, for decorating
Preheat oven to 350 degrees, with racks in upper and middle thirds. In a large bowl, whisk together flour, salt, and baking soda. In a large bowl, using an electric mixer beat butter and sugars on high until pale and fluffy, about 3 minutes. Beat in eggs, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions until combined. Beat in vanilla. Fold in caramels and candy bars.
Using a 1/3-cup spring-loaded scoop, drop the dough, 2 inches apart, on parchment-lined baking sheets. Bake 8 minutes. Remove from oven; immediately press candies onto cookies, then rotate sheets and bake until golden around edges and set in centers, about 8 minutes. Transfer cookies to wire racks to cool.