Homemade caramel chocolate cookies (Print Version)
# Ingredients:
→ For the Dough
01 -
1/2 cup (125g) softened butter
02 -
1/4 cup (60g) sugar
03 -
1 1/2 cups (180g) all-purpose flour
04 -
Extra flour for working the dough
→ For the Topping
05 -
1 tablespoon butter
06 -
5.3 oz (150g) soft caramel candies
07 -
3.5 oz (100g) milk chocolate coating
# Instructions:
01 -
Preheat the oven to 350°F (180°C) conventional or 320°F (160°C) fan/convection. For the dough, knead together butter, sugar, and flour until smooth. Form the dough into a ball, wrap in plastic wrap, and refrigerate for about 30 minutes.
02 -
Roll out the chilled dough on a lightly floured surface to about 1/5 inch (0.5 cm) thickness and cut out 30 cookies using a round cookie cutter (2 inch/5 cm diameter). Place cookies on a baking sheet lined with parchment paper and bake in the preheated oven for approximately 12-15 minutes until golden brown. Allow to cool completely on the baking sheet.
03 -
For the topping, place butter and caramel candies in a microwave-safe container. Melt at about 800 watts for a few minutes. Check frequently and stir occasionally to prevent the caramel from burning.
04 -
Carefully spoon the hot caramel onto the cookies. The caramel is very hot, so take extra caution during this step. If the caramel hardens too quickly and starts to form strings, reheat it in the microwave for a few seconds.
05 -
Let the caramel set briefly. Melt the chocolate coating in the microwave or over a double boiler and place a teaspoon of chocolate on top of each caramel dollop. Note: The chocolate will spread outward, so don't use too much. Allow the chocolate to set, then serve. Store in a cookie tin.
# Notes:
01 -
Be sure to use soft caramels, otherwise the cookies will be very hard when finished.
02 -
You can also melt the caramel over a double boiler. Make sure it melts slowly at medium temperature.