Salted caramel-filled cookies

22

PREP TIME

25 min

TOTAL TIME

1 h 15 min

Makes

24 cookies

* PLUS 45 min chilling time
Salted caramel-filled cookies

Photo, Erik Putz.


Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup unsalted butter , softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 large egg
  • 1/2 tsp vanilla
  • 1 tsp Maldon sea salt
  • 24 caramel-filled chocolates , such as Caramilk
  • 60 g finely chopped roasted white chocolate , (optional)

Instructions

  • STIRflour, cocoa powder, baking powder and baking soda in a medium bowl.
  • USING an electric mixer on medium, beat butter with sugars in a large bowl until fluffy, 1 to 2 min. Beat in egg and vanilla, scraping down side of bowl. Reduce speed to low and beat in flour mixture until combined. Refrigerate until firm, about 15 min.
  • LINE a large baking sheet with parchment paper. Scoop 1 tbsp portions and roll each into a ball. Flatten each ball with your palm into a 2-in. wide circle. Sprinkle with a pinch of crushed sea salt, then place 1 chocolate square, top side down, in the centre. Wrap dough around chocolate square and roll into a ball. Place, seam side down, 1 in. apart, on prepared sheet. Refrigerate until firm, about 30 min.
  • POSITION rack in centre of oven, then preheat to 325F. Bake until tops are set, about 7 min. (Cookies should look domed.) Transfer to a rack to cool completely.
  • TEMPER white chocolate, if desired. Scrape into a piping bag fitted with a small round tip. Pipe a swirl across each cookie. Sets in about 15 min.

Chatelaine Quickies: Caramel skillet s'mores

Nutrition (per serving)

  • Calories
  • 117,
  • Protein
  • 2 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 6 g,
  • Fibre
  • 1 g,
  • Sodium
  • 107 mg.

Kitchen Tip: Store in a covered container up to 1 week, or freeze up to 1 month.

Kitchen Tip: To roast white chocolate, spread 170 g chopped white chocolate in a single layer on a rimmed baking sheet. Bake at 250F, folding and smoothing out chocolate with an offset spatula every 10 min, until chocolate is a deep golden colour, about 1 hr. Let cool to room temperature, about 30 min, then refrigerate until hardened enough to chop, about 1  1/2 hr more. Or, look for roasted white chocolate at gourmet candy stores.

  • Visit our Holiday Cookies page for 160 recipes