Loaded caramel stuffed cookies with big chocolate chips, gooey caramel center, and big M&Ms.
In a large bowl, place the butter and partially melt. There should still be chunks, but about 90% of the way melted. (It is important to not melt the butter all of the way!)
Add in the chocolate chips and M&Ms of choice. Stir together and cover the bowl tightly. Place in the fridge and chill for 30 minutes to 2 hours.
Preheat the oven to 350 degrees F. Line a pan with parchment paper or use a nonstick liner.
Roll balls of dough into tall cylindrical balls (tall instead of squat/wide), positioning 1/2 of 1 full caramel into the center. Place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread.
Remove from the oven and **press a few additional chocolate or M&Ms on to the top if desired (makes them look pretty and ensures chocolate in every bite). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.
Best enjoyed within 2-3 days. Cover tightly and keep at room temperature. Note that once the cookies have completely cooled the caramel firms up. These are best warm or heated in the microwave before eating!
*When measuring the flour, do not press the measuring cup into the bag of flour as that packs in a ton more flour. Spoon the flour into the cup and then level. The flour should completely fill up the cup measurer without being packed in. Measuring the flour correctly is going to give you the most success with this recipe! If the cookies are spreading too much you likely didn't add enough flour; if the cookies are cakey and too thick, you have too much flour. **TOTAL TIME does not include chilling time.