Salted Caramel Filled Cookies Recipe by Jane Dunn

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When you think of cookies, you may think crunchy or gooey and chewy. But do you think of a soft, gooey caramel center? Well you absolutely should! says blogger and pastry chef Jane Dunn.

“These cookies have an absolutely amazing melted caramel center, as well as a salty cookie dough.”

NYC Biscuits Filled with Salted Caramel

Makes: 8 cookies

Ingredients:

125 g unsalted butter

175 g light brown sugar

1 egg (medium or large)

1 tsp of vanilla extract

300g plain flour

1½ teaspoon of baking powder

½ teaspoon of baking soda

1 teaspoon of sea salt

250g of milk chocolate chips or pieces

8-16 soft caramel candies

Method:

1. Beat butter and light, soft brown sugar until creamy. Add the egg and vanilla extract and beat again.

2. Add plain flour, baking powder, baking soda and sea salt and mix until a cookie dough forms, then add chocolate chips or pieces of chocolate and mix until they are evenly distributed.

3. Divide your dough into eight balls – each should weigh about 110g. Once rolled into balls, flatten slightly and put one or two soft caramels in the middle, then wrap the cookie dough around the caramels and roll into balls again. Put in the freezer for at least 30 minutes, or in the refrigerator for about an hour. While the cookie dough is cooling, preheat a 200C / 180C fan oven and line two baking sheets with parchment paper.

4. Take your cookies out of the freezer or refrigerator and place them on the lined trays (I make four cookies per tray) and bake for 12 to 14 minutes. Once baked, let the cookies cool on the baking sheets for at least 30 minutes as they will continue to bake as they cool.

Personalize:

You can replace the caramels with spreads, such as chocolate and hazelnut spread or cookie spread. Simply freeze teaspoons of the spread for at least 30 minutes, then wrap the cookie dough around the frozen spread in the same way.

Milk chocolate can be replaced with white or dark chocolate.

Make the chocolate cookie dough using 250 g of flour and adding 35 g of cocoa powder.

Recipe from ‘Jane’s Patisserie‘ by Jane Dunn (Ebury Press, £ 20; photograph by Ellis Parrinder).


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