Caramel Filled Cookies
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Prep time: 
Cook time: 
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Serves: 15
 
Ingredients
  • 280g all-purpose flour
  • 1 teaspoon baking soda
  • 1½ tsps cornflour
  • ½ teaspoon salt
  • 170 grams unsalted butter, melted
  • 150 grams light brown sugar, loosely packed
  • 100 grams granulated sugar
  • 1 large egg & 1 egg yolk
  • 2 teaspoons vanilla extract
  • 120 grams dark chocolate chips
  • 15 pieces Galaxy Caramel (or similar caramel filled chocolate. e.g. rolos etc)
  • (Optional) Sea Salt
Instructions
  1. Mix together the dry ingredients in a large bowl and set aside.
  2. Whisk together the melted butter and both sugars until there are no lumps of brown sugar remaining. Then whisk in the whole egg, followed by the egg yolk and the vanilla.
  3. Pour the wet ingredients into the dry and mix together until combined into a very soft dough. Fold in the chocolate chips until they are evenly distributed amongst the dough.
  4. Place the dough in the fridge for at LEAST two hours. This stage cannot be skipped. The longer the better (overnight would be good).
  5. Removed the dough 10 minutes before using so it can soften slightly.
  6. Preheat the oven to 160°C (150°C fan assisted) and line a baking sheet with parchment.
  7. Divide the dough into 30 even balls. With a thumb, press a dent into 15 of them. To form the cookie, place a piece of Galaxy Caramel into the dent and take one of the untouched balls of dough. Place it over and enclose the chocolate inside. Making sure you seal the edges and cover the whole piece of chocolate.
  8. Spread out the cookies on the baking tray (you will need to do this in 2, maybe 3 batches, depending on the size of your sheet). Giving them enough room for spreading out. Press gently but do not flatten.Sprinkle the tops with a small amount of Sea Salt (if using). Place the other ones back in the fridge while the first batch bakes.
  9. Bake for 12-13 minutes. Never go longer than 13, they will continue to cook on the sheet as they cool. Allow to cool for 10 minutes on the sheet before transferring to a wire rack.
  10. Repeat with the other batches. These cookies can last up to 7 days and the dough is freezable.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cookies/caramel-filled-cookies/